Leftover bananas

There are thousands of recipes for banana bread out there. I don't know that this one is any better than the rest, but it's simple and we like it. I made this one gluten free, and you can see that it didn't have as much structure. But it still tasted good and your Mom appreciated it.

Banana Bread

Adapted from The America’s Test Kitchen Healthy Family Cookbook (2010)

You can use any combination of all-purpose and whole-wheat flours adding up to 255 grams, up to and including 100% of either.

Dry ingredients
175 grams (1¼ cups) all-purpose flour (see note)
80 grams (½ cup) whole-wheat flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
60 grams (½ cup) walnut or pecan pieces

Wet ingredients
3 large, ripe bananas, peeled (don’t use more than 1½ cups (340 grams) peeled bananas)
150 grams (¾ cup) brown sugar
60 grams (3 tablespoons) apricot jam or orange marmalade (optional)
60 grams (¼ cup) plain yogurt
4 tablespoons (57 grams) unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon (5 grams) vanilla extract

    1. Place an oven rack in the middle of the oven and heat to 325 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.
    2. In a medium bowl, whisk together all of the dry ingredients except the nuts. Stir in the nuts.
    3. In a large bowl, mash the peeled bananas. Whisk in the rest of the wet ingredients, breaking up any clumps of brown sugar.
    4. Gently stir the dry ingredients into the wet ingredients until just combined (don’t overmix). Scrape the batter into the loaf pan and smooth the top if necessary.
    5. Bake the bread for 45 minutes, then lay a piece of aluminum foil across the top to prevent over-browning. Bake for another 5 to 15 minutes, until a skewer inserted into the center of the loaf comes out clean, with at most a few wet crumbs attached.
    6. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for at least 1 hour before serving. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.

Gluten-Free Banana Bread
Substitute 255 grams gluten-free flour blend for the all-purpose and whole-wheat flours. Increase the baking soda to 1 teaspoon. Whisk in ¼ teaspoon xanthan gum with the rest of the dry ingredients. In step 4, after scraping the batter into the loaf pan, let the batter rest for 10 to 15 minutes before baking.