Rouxbe

• 1 cup walnuts, coarsely chopped

Preheat oven to 350 F (180 C).

Grease the bottom and sides of a pan with butter. (9 by 5-inch loaf pan; 3 inch deep). Dust with flour, tapping out excess.

Spread the walnuts on a baking sheet and toast for about 7-8 minutes or until lightly toasted.

• 2 cups whole wheat pastry flour
• 1 cup muscovado sugar or 3/4 cup white sugar
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 very ripe, soft large bananas, mashed well (about 400g)
• 1/2 cup plain yogurt
• 2 eggs, lightly beaten
• 100g unsalted butter, melted and cooled

In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and toasted walnuts. Set aside.

In a medium-sized bowl combine the mashed bananas, yogurt, eggs and melted butter. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.

Scrape batter into prepared pan.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.

Place on a wire rack to cool and then remove the bread from the pan.

Slice into 3/4 inch thick. Serve warm at room temperature.

Wrap leftover banana bread with foil or plastic wrap and store in the fridge or freezer.