Banana Bread From America’s Test Kitchens

Butter a non-stick bread pan, then flour well. (The flour is really important for the bread to climb against while baking.)

[Optional – make it into mini-muffins… I use a non-stick muffin pan, spray with oil but no need for flour since they’re so small;  fill to just above each cup line… shorten the bake time to 20 min, rotating the pan halfway through]

2 cups unbleached flour
3/4 cup sugar
1 1/4 cup toasted coarsely chopped walnuts (toast in the 350 degree oven for 5-7 min until fragrant…let cool, then mix in)
3/4 teaspoon baking soda
1/2 teaspoon salt

3 ripe bananas
2 large eggs, beaten
6 Tablespoons (3/4 stick) melted (& then cooled) unsalted butter
1 teaspoon vanilla
1/4 cup plain yogurt

Optional: Add 1/2 cup chocolate chips and decrease sugar to 2/3 cup

Mix/whisk the dry ingredients in a bowl and set aside.

In another medium bowl, coarsely mash 3 ripe bananas (mush by hand; don’t puree…the mushed banana should be a little chunky)  I sometimes use 4 small bananas and skip the yogurt.

To the bananas, add the rest of the wet ingredients and mix (but try not to reduce the banana chunks)

Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. [Do NOT use the Kitchen Aid….very important to mix by hand.]  Pour into the prepared bread pan and spread the mixture evenly across the top.

Bake in a preheated 350-degree (F) oven for 50-55 minutes.

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