Sweet

Old Fashioned Apple Crisp

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Absolutely the best apple crisp recipe from the Barefoot Contessa – the only version you’ll ever need!

Thanksgiving is a time for pie, but apple crisp has another very important seat at the table.  This recipe is flawless in its simplicity – easy to make with kids, can be done in advance, and is utterly delicious!  If you want to make it ahead, I would suggest assembling it and baking at the time you want to serve it.  

This recipe makes a large baking dish sized batch, but can also be divided into smaller portions – I love to bake it in smaller cast iron skillets, so you can choose what works for your crowd size.  

Old Fashioned Apple Crisp

Print Recipe
the best apple crisp recipe from the Barefoot Contessa
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

  • 10-12 Macoun or Granny Smith apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp kosher salt

For the Topping

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup light brown sugar packed
  • 1/2 tsp kosher salt
  • 1 cup rolled oats
  • 1/2 pound cold unsalted butter diced

Instructions

  • Preheat the oven to 350 degrees. Butter a 9 by 13 baking dish, or two smaller cast iron skillets.
  • Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
  • To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. You can also use a pastry cutter to break everything up and combine. Scatter evenly over the apples.
  • Place the crisp on a sheet pan (lined with tinfoil for easier clean-up) and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Notes

This recipe is the classic Barefoot Contessa's Old Fashioned Apple Crisp - it's the only recipe you'll ever need for this seasonal treat!  https://barefootcontessa.com/recipes/old-fashioned-apple-crisp
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Appetizers/Snacks, Dinner, Lunch, Sweet

Labor Day Weekend Recipes

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The best recipes from Walestable for the perfect end of summer celebration.  Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days!  Appetizers, Salads, Dinners, and Desserts…

It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app!  Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!).  Just let it sit for a while before serving.  https://walestable.com/marinated-goat-cheese-appetizer/

Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs!  https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/

Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill.  It also makes a great lunch with a side of sliced prosciutto and fresh peaches!  https://walestable.com/greek-pasta-salad-with-basil-and-feta/

MAINE.  LOBSTER.  ROLLS.  https://walestable.com/maine-lobster-rolls/

One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives.  https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/

Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite!  https://walestable.com/spaghetti-alla-nerano/

Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here!  https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/

BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day!  Healthier with ground chicken, and full of all the barbecue flavor you want.  https://walestable.com/bbq-chicken-meatball-burgers/

This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date!  https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/

Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover!  Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/

Because we needed a bonus recipe, this is the cocktail for the win!  Dark Rum Southside’s…  https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/

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Appetizers/Snacks, Sweet

Retro Chocolate Peanut Butter Squares

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Peanut Butter Chocolate perfection in a classic childhood treat!   It’s just about care package season, and while these won’t ship well, they will be available for local delivery!

It’s almost time for back to school cooking, but before we hit full stop on summer, I’m posting this recipe that reminds me of my own childhood.  I was lucky to spend my summers at Ocean Point in Boothbay Harbor, where life was at a slower pace.  I have many fond memories of making these no bake treats with my friends.  Apparently sometimes we did this in houses without the adults around, as noted in the recipe from the Ocean Point Cookbook pictured below.  

This recipe has been tweaked a bit for some extra graham cracker flavor, and a touch less sugar in the ratio – still just as delicious, and the right balance of salty and sweet.  These would make an excellent snack for the first day of school too!  

If you want to see a quick video of these being made, click this link: https://www.tiktok.com/@walestable/video/7268029208004136234?_r=1&_t=8euvyaLwD66

 

Retro Chocolate Peanut Butter Squares

Print Recipe
A classic take on the no bake chocolate peanut butter bar everyone loves
Course Dessert
Cuisine American
Keyword chocolate peanut butter bar, peanut butter bars
Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings 16

Ingredients

  • 2 cups graham cracker crumbs (from about 2 sleeves of graham crackers)
  • 2 cups confectioners' sugar
  • 1 cup butter - melted
  • 1 cup smooth peanut butter
  • 1 ½ cups semisweet chocolate chips
  • 4 Tbsp smooth peanut butter

Instructions

  • In a large micro-wave safe bowl, melt the two sticks of butter. Stir in the cup of peanut butter, then add the graham cracker crumbs and confectioners' sugar until well-blended. Press evenly into the bottom of an ungreased 8x8" baking pan.
  • Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth (usually about 2 mins total). Spread mixture over crust.
  • Refrigerate for 30-60 minutes before cutting into 16 squares.

Notes

This recipe is based on my childhood favorite summer treat, the no bake chocolate peanut butter bars I used to make with friends.  It's a great recipe to make with kids, and comes together with only a handful of pantry ingredients.
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Appetizers/Snacks, Sweet

Confetti White Chocolate Chip Rice Krispie Treats

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Rice Krispie Treats stuffed with White Chocolate chips and confetti sprinkles.

A fun and easy no-bake treat for all your summer celebrations – the treat that makes kids of all ages smile!  A little upgradee for this old school favorite, comes from Broma Bakery, with flecks of sprinkles and white chocolate chips throughout.  https://bromabakery.com/funfetti-rice-krispie-treats

This comes together in minutes, and requires only chilling time to set after you melt the marshmallows.  It couldn’t be simpler, and is perfectly festive for the upcoming Fourth of July!

Two tips I took from this recipe which I will use going forward with my Rice Krispie treats are, 1 – instead of adding the mixture to the hot pan, pour the melted butter and marshmallow to a mixing bowl and stir in the cereal off the heat, and 2 – mix gently with the sprinkles, as they can melt and turn into a rainbow mess!  

Confetti White Chocolate Chip Rice Krispie Treats

Print Recipe
Rice Krispie Treats stuffed with confetti sprinkles and white chocolate chips
Course cookie, Dessert, Drinks, sweet
Cuisine American
Keyword confetti, funfetti, rice krispie treats
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 16 people

Ingredients

  • 1/2 cup salted butter
  • 16 ounces marshmallows
  • 6 cups rice krispies cereal
  • 1/3 cup rainbow sprinkles plus more for topping
  • 1 cup white chocolate chips

Instructions

  • Line a 9×9 pan with parchment paper and then grease with cooking spray. Set aside.
  • In a small saucepan over medium heat, melt the butter. Add in the marshmallows and stir with a spatula until fully melted. Remove from the heat immediately.
  • Pour the marshmallow mixture into a large mixing bowl and add the rice krispies cereal. Use a rubber spatula to fold together until evenly coated. It helps to coat the spatula with cooking spray too.
  • Gently fold in the rainbow sprinkles and the white chocolate chips.
  • Transfer the mixture into the prepared pan and use a greased rubber spatula to spread the mixture into an even layer. You can also put a little butter on your fingertips and press the mixture into an even layer.
  • If desired, top with more white chocolate chips and sprinkle with a few more sprinkles.
  • Place in the fridge to set before cutting into 16 squares. Enjoy!

Notes

This is a great recipe from Broma Bakery - thank you Sarah!  https://bromabakery.com/funfetti-rice-krispie-treats/
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Breakfast, Lunch, Sweet

Dutch Babies with Lemon Sugar

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Nana’s famous Dutch Babies with a lemon zest sugar topping.  Given this is my mom’s recipe, it’s perfect timing for Mother’s Day – who needs brunch reservations?

Dutch Babies are a big deal in my family – my mom (Nana!) makes them every morning at our summer house in Maine.  All the grandkids expect them and love helping with the lemon sugar.  She has amassed quite a collection of glass pie plates and has a a system of making up to 4 at a time when there is a hungry crowd.  These elegant looking treats are essentially a giant popover, baked in a plate or pan.  They look complicated, and impressive, but truly are the simplest things to make.

Lemon Sugar is a favorite topping amongst my kids, but you can honestly use the Dutch Baby as a base for a savory treat as well.  Top with lightly dressed arugula and prosciutto for a fun lunch or dinner.  Plain old butter and syrup never disappoints either.  You can top with blueberries before baking, or fill them with sliced strawberries and powdered sugar for a spin on shortcake. 

Dutch Babies with Lemon Sugar

Print Recipe
Nana's Famous Dutch Babies with Lemon Sugar
Course Breakfast, brunch, Lunch
Cuisine American, british
Keyword dutch babies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 xl eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp kosher salt
  • 2 Tbsp sugar
  • 1/2 tsp vanilla
  • 4 Tbsp butter

Lemon Sugar

  • 2 lemons, zested
  • 1/4 cup sugar

Instructions

  • Preheat the oven to 400 degrees F.
  • Have two glass pie plates ready to go when the oven is preheated - put 2 Tbsp of butter in each.
  • Prep the batter: In a blender, combine the eggs, flour, milk, salt, vanilla and sugar, mixing well and using a spatula to scrape as needed.
  • When the oven is ready, put the pie plates in for 5 minutes, to heat them and melt the butter. After 5 minutes, remove the plates from the oven, and swirl the to coat evenly with the melted butter. Carefully pour 1/2 of the batter into each plate, and return to the oven to bake for 25 minutes. Do not peek at them or open the door during this time.
  • While that cooks, make the lemon sugar - zest the two lemons, and stir the sugar to combine.
  • When done, remove the dutch babies from the oven - they will be puffed and glorious! Serve immediately, and top with the lemon sugar.

Notes

My mom (Nana, to her grandkids) is famous for these at our house in Maine.  Thanks Nana!  
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Appetizers/Snacks, Sweet

White Chocolate Brownies

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Salty but sweet white chocolate brownies.  Perfect for the Kentucky Derby or Cinco De Mayo this weekend!

Some people don’t love chocolate.  While I’m not one of them, I can imagine this brownie is going to be a favorite of those that fall into that category.  To miss out on the moist chewy brownie dessert all together is a tragedy, and now the void is filled!  Don’t worry about them being too sweet either – the white chocolate flavor is subtle, and balanced perfectly by the salt and depth of richness from the sweetened condensed milk.  These easy one-bowl brownies are a true hit – they would also make a great care package, or Mother’s Day treat!

This recipe comes from Broma Bakery, a great resource for anything dessert related.  https://bromabakery.com/white-chocolate-brownies-recipe/

White Chocolate Brownies

Print Recipe
A salty sweet white chocolate brownie
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup white chocolate chips
  • 1 large egg room temperature
  • 1 14 oz can sweetened condensed milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt (I use Morton's Kosher)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar for topping

Instructions

  • Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
  • In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds). It may be al little lumpy, but don't worry - the mixture will combine well with the next ingredients to become smooth.
  • Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
  • Pour mixture into prepared pan and bake for 22-25 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.

Notes

It's important to slightly underbake these as they will continue to cook in the pan after they come out of the oven.  This recipe is from Broma Bakery, and it's absolutely delicious, in addition to being very simple to make!  Thanks Sarah!  https://bromabakery.com/white-chocolate-brownies-recipe/
 
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Sweet

Legendary Lemon Bars

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A legendary dessert with a buttery shortbread base and a tangy lemon curd top.  This is a fan favorite from the Barefoot Contessa archives – worthy of frequent repeats, especially this time of year. 

This recipe comes from one of my favorite Ina cookbooks, Parties, and is something I’ve made for years.  The lemon zesting and juicing is the only laborious part, but it’s worth it.  These bars freeze well too, so you can make them ahead and keep them ready for a party anytime.  

The recipe makes a large batch, and the dense richness of these makes small bites ideal for consumption – this will feed a crowd!  To freeze, do so on a tray, and then wrap individually in plastic wrap – you can also freeze the entire slab if you have room for that. Then cut after defrosting at room temp for about 30 minutes.  

Legendary Lemon Bars

Print Recipe
Legendary lemon shortbread bars from the Barefoot Contessa - the ultimate spring dessert
Course cookie, Cookies
Cuisine American
Keyword lemon bar
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

For the Crust

  • 1/2 pound butter at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon kosher salt

For the Filling

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 Tbsp grated lemon zest 4 to 6 lemons
  • 1 cup freshly squeezed lemon juice
  • 1 cup all-purpose flour
  • Confectioners’ sugar for dusting

Instructions

  • Preheat the oven to 350 degrees.
  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  • Cut into triangles and dust with confectioners’ sugar.

Notes

The fan favorite, Ina's Lemon Bars hit all the notes of delicious shortbread base and lemony curd filling - this is the ultimate spring dessert.  https://barefootcontessa.com/recipes/lemon-bars
 
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Sweet

Iced Lemon Loaf Cake

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A simple delicious buttery lemon cake with loads of flavor, and a DOUBLE glazed topping.  

This recipe is a Barefoot Contessa classic – the original makes two loaves, which I have cut in half as normally one doesn’t need two cakes at once.  It clearly doubles well if you do!  This is a more delicious and preservative free version of a very popular cake at a coffee shop you might be familiar with…  Just saying Ina know best!

Not one, but two layers of lemony glaze make the flavor intense and keeps the cake incredibly moist for days.  This makes a fabulous gift and seems to me the perfect easter brunch treat.

Iced Lemon Loaf Cake

Print Recipe
A simple buttery lemon cake glazed with fresh lemon juice.
Course brunch, Dessert
Cuisine American
Keyword easter dessert, lemon cake, lemon loaf, mother's day, spring cake
Prep Time 15 minutes
Cook Time 50 minutes
1 hour 5 minutes
Servings 8 people

Ingredients

  • 1 stick butter room temp
  • 1 1/4 cups granulated sugar divided
  • 2 extra-large eggs at room temperature
  • zest from 3 large lemons about 2.5 Tbsp
  • 1 1/2 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 Tbsp freshly squeezed lemon juice divided
  • 6 Tbsp buttermilk at room temperature
  • 1/2 tsp vanilla

For the Glaze

  • 1 cup confectioner's sugar sifted
  • 2 Tbsp tablespoons freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour a 8 x 4 loaf pan, then line it with parchment paper.
  • Cream the butter and 3/4 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbsp lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Dump the batter into the prepared loaf pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • Combine 1/4 cup granulated sugar with 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cake from the pan and set on a rack over a sheet pan; spoon the lemon syrup over them. Allow the cake to cool completely.
  • For the glaze, combine the confectioners' sugar and 2 Tbsp lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Notes

This recipe is from the Barefoot Contessa - I halved everything to make one cake.  It freezes well and sits well for a few days, though is best when eaten in 48 hours.  https://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe-1913110
 
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Sweet

Funfetti Sugar Cookies

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Buttery sugar cookies flecked with colorful rainbow sprinkles – the perfect treat for Easter.  My youngest requests a funfetti cake for her birthday every year, so this one’s for you Annie!  Even better than the box mix…

This dough comes together quickly, but is best baking after being chilled for an hour – otherwise they spread too thin on the baking sheet.  Take the time to make ahead, and you can even freeze the unbaked cookies so they’re ready anytime you need a quick treat.

I tested several different recipes for this variation, and this cookie stands out as a simple sugar cookie as well – it would be delicious with a little buttercream on top if you need a reason to dress it up.  

Funfetti Sugar Cookies

Print Recipe
Buttery sugar cookies flecked with rainbow sprinkles
Course Cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 25 minutes
Servings 20 cookies

Ingredients

  • 3/4 cup butter room temperature
  • 3/4 cup plus 1 TBSP granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 extra large egg room temperature
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp kosher salt
  • 1/3 cup rainbow sprinkles

Instructions

  • Line two baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla. Mix on low speed until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  • Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not over mix.
  • Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with a spatula or wooden spoon, being careful not to over mix the dough.
  • Using a medium sized cookie scoop, scoop out the dough and place onto one of the prepared baking sheets. Refrigerate uncovered for one hour.
  • Once dough is chilled, preheat oven to 350 degrees.
  • Place cookie dough onto lined cookie sheet, spacing 2 to 3 inches apart. Bake for 9 to 11 minutes. The cookies are done when the edges just begin to turn golden brown and the centers look slightly under baked. The cookies will continue to bake as they cool.
  • Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
  • Store in an airtight container for several days, or freeze for later.

Notes

This recipe is from the blog Brown Butter Blondie - the dough freezes well and you can also freeze the fully baked cookies - these will make the perfect treat for Easter or Mother's Day!  
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Appetizers/Snacks, Breakfast, Sweet

Brown Butter Yogurt Banana Bread with Pecans and Dark Chocolate

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Banana Bread is something everyone loves and has about a dozen recipes for.  I have always made an old recipe using greek yogurt, which closely mirrored this version, which includes the incredible addition of browned butter that this it over the top.  IMO, it’s the ultimate!  Slightly tweaked from the indomitable Molly Bay’s version from her cookbook “Cook This Book”, which is a never ending source of inspiration.  

This is a flexible recipe.  I’ve used several kinds of yogurt (vanilla, plain, greek, non-fat, whole milk) and even sour cream in a pinch – it all works. It also transitions seamlessly from bread to muffins – I sometimes use mini loaf pans as well.  I think it would travel well for care packages too!

Brown Butter Yogurt Banana Bread with Dark Chocolate and Pecans

Print Recipe
A deliciously moist banana bread laced with dark chocolate and pecans
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people

Ingredients

  • 4 over-ripe bananas
  • 10 Tbsp butter (1 1/4 sticks)
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1/2 cup plain or vanilla yogurt (I use whole milk plain)
  • 2 large eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped dark chocolate chocolate chips work great too
  • 1 cup chopped pecans (optional)

Instructions

  • Preheat oven to 350 degrees. Lightly grease a (9 x 5) loaf pan with softened butter, and line with a piece of parchment paper for easy removal after baking. (You can also make this into 16 muffins)
  • Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling and stirring frequently as it slowly turns golden in color as the milk solids brown - about 6 minutes. Set aside to cool.
  • Mix the Dry ingredients: In a large bowl, whisk together 2 cups plus 2 Tbsp flour, the baking soda and kosher salt.
  • In another bowl, mash the bananas with a potato masher or a fork, until they are smooth in consistency. Add to that, the brown sugar, vanilla, eggs, yogurt and cooled brown butter. Whisk until everything is combined. Then fold in the dry ingredients, being careful to not overmix. When combined, fold in 1 cup of chopped dark chocolate, and 1 cup chopped pecans (both optional).
  • Pour the deliciously golden batter into the prepared pan, and bake in the center rack for about 1 hour and 10 minutes. Alternatively, this recipe works great for muffins (makes about 16 muffins) which should take 18-20 minutes to bake.

Notes

This recipe is slightly adapted from the indomitable Molly Baz, whose recipe can be found in her cookbook called "Cook This Book"!  Thanks Molly! 
I have made this recipe with both plain and vanilla yogurt, as well as sour cream - all of them work interchangeably and yield delicious results!
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