1 3/4 cups whole wheat pastry flour
2/3 cup sugar
3/4 tsp baking soda
3/8 tsp salt
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
Optional: 1 1/4 cups toasted walnuts, coarsely chopped (about 1 cup)
2 tbsp grated orange zest
1 1/2 cups mashed ripe bananas (about 3)
1/4 cup plain yogurt (more if needed)
2 large eggs, beaten
6 tbsp melted butter, cooled
1 tsp vanilla extract
Preheat oven to 350°. Grease bottom only of a regular loaf pan, or grease and flour the bottom and sides of a nonstick 9x5x3 inch loaf pan; set aside.
Combine flour through nutmeg (and nuts if using) and set aside.
Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted int he center comes out clean, about 55-60 minutes. Cool in the pan for five minutes, then transfer to a wire rack. Serve warm or at room temperature.
Note: this recipe also makes 42-44 mini-muffins. Bake 12-14 minutes.