Banana Bread
I get super excited when we have overripe bananas because it can only mean one thing - it’s time for some bomb banana bread!
I have been interested in perfecting a banana bread recipe for years (it’s seriously the most delicious solution for leftover bananas). I quickly learned that this seemingly simple bread has many dimensions to it, and a few tweaks can make a big difference in flavor and texture. Dozens of attempts and refinements later, I can say this banana bread recipe is my masterpiece. It’s moist, flavorful, healthy(ish), and sublimely comforting.
If there’s one thing you need to know about making a great banana bread it’s how essential it is that your bananas are very overripe. As bananas age, they become sweeter and the banana flavor becomes stronger, so the ripeness of your bananas will affect how your bread ultimately tastes. Additionally, as bananas age they become softer and easier to mash into a smooth consistency. As I learned from the wonderful Katie Bird Bakes, a smooth banana mixture is essential for a great bread texture.
So, I want you to leave your bananas out a few days longer that you normally would (ensure those banana peels are covered in black spots). It’s a patience game, but the result is so worth it!
Ingredients
2 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups mashed bananas (~4 large, overripe bananas)
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup and 2 tablespoons granulated sugar
2 large eggs, room temperature
1/3 cup full-fat Greek yogurt (4-5% milkfat)
1 teaspoon vanilla extract
2/3 cup chopped walnuts
2 tablespoons turbinado sugar for topping
Instructions
Preheat oven to 350 degrees, adjusting oven rack to the middle position. Grease a 9x5 loaf pan and set aside.
Whisk together flour, cinnamon, baking soda, and salt. Set aside.
In a small bowl, thoroughly mash bananas using a fork. Your bananas should be mashed as smooth as possible to ensure a great bread texture. Set aside.
In a large mixing bowl or Kitchenaid mixer fitted with a paddle attachment, mix butter, brown sugar, and granulated sugar on high speed for two minutes. Scrape down sides of the bowl. Add eggs, mixing on medium speed until fully combined.
Add banana, yogurt, and vanilla extract, mixing on medium speed until fully combined.
Add flour mixture all at once, stirring with a spoon or spatula until batter is just combined and no flour pockets remain. Do not over-mix.
Gently fold in walnuts.
Pour batter into loaf pan. Tap pan on counter 3-4 times to smooth batter and remove any air bubbles. Sprinkle turbinado sugar evenly over the top.
Bake for 70-76 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached (no wet batter). Every oven is different, so keep a close eye on your bread for the last few minutes.
Allow bread to cool in the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely.
Recipe Notes
Banana bread will stay fresh in an airtight container at room temperature for 3-4 days.
I like to sprinkle some extra chopped walnuts on top of the batter before baking to enhance the appearance of the loaf.
Turbinado sugar is a minimally processed sugar that works great as a topping for loafs and pies, or as a sweetener in your morning cup of coffee. I always buy it at Trader Joe’s (lowest price i’ve found), but it can be found at any grocery store. Sometime’s it’s labeled as raw cane sugar (ex:. Sugar in the Raw). Just make sure it’s golden-brown in color and has a crystal-like consistency.
Banana bread can be enjoyed as soon as it cools, but I find it tastes best 8-12 hours after baking (all the flavors seem to settle in and become more pronounced). If you are baking this for a brunch, I recommend making your loaf the night before so it’s at its peak yumminess when served.
