Banana Bread (traditional)

Adapted from How to Cook Everything Vegetarian

4 tablespoons butter, plus some for greasing the pan (I use unsalted), room temp or melted
3 very ripe bananas, mashed with a fork until smooth
1 5-oz container vanilla yoghurt (low-fat or fat-free is fine)
½ cup sugar
2 tablespoons maple syrup
2 tablespoons malted milk powder
2 eggs
1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (plus another tablespoon or so if the dough is too moist)
1/2 cup wheat flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda

1/2 cup chopped pecans or walnuts (I prefer toasted pecans)
1/2 grated dried coconut (he says to use unsweet, but I use sweet)

Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.

Mash the bananas, then add the butter, yoghurt, sugar, syrup, and malted milk powder.  Add the vanilla and eggs; stir well.

Stir together dry ingredients separately in a medium bowl.  I usually add the nuts and coconut to the dry ingredients.  Stir into wet ingredients, then pour into greased loaf pan.

Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean.  Cool on a rack for a few minutes before turning out of the pan.   Makes 1 loaf.