World’s BEST Banana Bread – No Kidding!
I always thought my recipe for banana-nut bread was great…right up until I used the recipe given on
America’s Test Kitchen. The difference in texture and taste is incredible, and I will never make banana bread by any other recipe again! This recipe and this techniques yields, hands-down, the very best, most toothsome bread you will ever consume. I promise, and I’ve made it nearly a hundred times with the same exceptional results.
The BEST Banana Bread
Butter a non-stick bread pan, then flour well. (The flour is really important for the bread to “climb” against while baking. I had not done that before, and it makes a huge difference!)
Combine and mix well the following dry ingredients in a bowl and set aside:
2 cups AP flour
¾ cup sugar
½ cup toasted coarsely chopped walnuts
½ teaspoon baking soda
½ teaspoon salt
In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana needs to be chunky)
To the bananas, add and combine: (but try not to reduce the banana chunks)
2 large eggs, beaten
6 Tablespoons melted butter
1 teaspoon vanilla
¼ cup buttermilk or plain yogurt
Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. Pour into the prepared bread pan and spread the mixture evenly across the top.
Bake in a preheated 350-degree (F) oven for 45-50 minutes.