February 27, 2014

The Best Banana Bread

This is it. The only recipe for banana bread you need. The only one you’ll ever make again. Dense. Moist. Banana Heaven. Go ahead and toss all your other banana bread recipes. 

Then go make this banana bread.  

Whisk together dry ingredients – flour, sugar, baking soda, salt.

Add walnuts and stir to incorporate them.

In a separate bowl, mash bananas. It’s important to use very ripe, darkly speckled bananas to get the best flavor.

To the bananas, add yogurt, eggs, melted butter, and vanilla extract. Mix well.

Fold the banana mixture into the flour.

Spread into a nonstick loaf pan.

Bake until a toothpick inserted into the center of the banana bread comes out clean.


The Best Banana Bread

Adapted from Cook's Illustrated 

2 cups unbleached all-purpose flour (I use 1 cup all purpose flour and 1 cup white whole wheat flour)
3/4 cup granulated sugar (I like 2/3 cup, but my husband prefers it a little sweeter)
3/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup toasted walnuts, coarsely chopped (optional)
3 or 4 very ripe bananas, mashed well (about 1 1/2 cups)
1/3 cup plain yogurt
2 large eggs, beaten lightly
6 Tbsp (3/4 stick) unsalted butter, melted and cooled
1 ½ tsp vanilla extract

1.    Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease a nonstick 9-by-5-inch loaf pan; set aside.
2.    Combine first five (flour through walnuts, if using) ingredients together in large bowl; set aside.
3.    Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
4.    Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. It might look at first like there is too much dry ingredients and not enough liquid, but don’t worry. It will come together, just keep folding gently but consistently.
5.    Scrape batter into prepared loaf pan. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes to an hour. Cool in pan for 5 minutes, then remove from pan and finish cooling on a wire rack. Serve warm or at room temperature.

Makes one 9 x 5 inch loaf.

No comments:

Post a Comment

I'd love to hear from you! Please leave a comment below.