Good ol’ banana bread. We’ve all had it. We all have different variations on the same basic concept. I’ve made it 100 times. But I am here today to tell you this is the best banana bread. It has a crunchy crust which surrounds a soft, moist center which is irresistible. This is perfect for summer brunches on the balcony, breakfast on the run or lazy weekend mornings reading the paper.
One year ago: Raspberry Pecan Tea Cakes
Source: Adapted from Baking Illustrated
2 cups flour
1 1/4 cup walnuts, chopped coarsely and toasted
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
3 very ripe bananas, mashed well
1/4 cup plain yogurt or sour cream
2 eggs, lightly beaten
6 T. butter, melted and cooled
1 tsp. vanilla extract
Preheat oven to 350. Grease and flour loaf pan.
1. Whisk together flour, sugar, baking soda, salt, cinnamon, cloves and toasted walnuts in a large bowl. Set aside.
2. In a medium bowl, mix mashed bananas, yogurt or sour cream, eggs, butter and vanilla.
3. Lightly fold in the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Pour batter into loaf pan.
4. Bake until loaf is golden-brown and a toothpick inserted into the center comes out clean 45-55 minutes. Cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. (Bread can be wrapped with plastic wrap and stored at room temperature for up to three days.)