This is a great recipe for a quick summer breakfast throughout the week. Just store it in a plastic bag with a twist tie. Ingredients: 2 cups All-purpose Flour 3/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup toasted walnuts or pecans, chopped (optional) 3 very ripe bananas, mashed 1/4 cup plain yogurt 2 eggs, beaten 6 tablespoons melted butter, cooled 1 teaspoon vanilla Directions: Move an oven rack to the lower middle position and preheat oven to 350 Grease a 9 inch loaf pan, sides and bottom Mix the flour, sugar, baking soda, salt and nuts (if using) in a medium bowl and set aside. Mix bananas, yogurt, eggs, butter and vanilla. Lightly fold the banana mixture into the dry ingredients until just combined, it wil look thick and chunky. Scraped batter into loaf pan, bake until golden brown and a toothpick comes out clean, about 55 minutes. Cool in pan for 5 minutes and then transfer to a wire rack. Michele Tracey, Food Editor
