The Best Banana Bread
The Best Banana Bread Recipe
Banana bread should be moist, tender loaf that really tastes like bananas. Here is how to scale down banana bread to fit in a mini loaf pan but keep all the flavor intact.
A single ultra-ripe banana infused the bread with flavor. A combination of butter and a little yogurt The Best Banana Bread rich and moist without making it greasy. Add toasted walnuts for crunch and a little vanilla to enhance the overall flavor.
Be careful as creaming the butter and sugar may result in over mixed batter and a dense loaf. To avoid this, gently fold everything together using the quick-bread method to ensure that The Best Banana Bread loaf stays tender with a delicate texture.
The Best Banana Bread Process
Use a 5 1/2″ by 3″ loaf pan. The key to making banana bread is a very ripe, soft, darkly speckled banana.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease the 5 1/2″ by 3″ loaf pan.
Whisk flour, walnuts, sugar, baking soda, and salt together in a medium bowl. ln a separate bowl, whisk mashed banana, egg, melted butter, yogurt, and vanilla together until smooth. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour – do not over mix.
Scrape batter info prepared pan and smooth top. Bake until loaf is golden brown. Check doneness by inserting a toothpick in the center. If the toothpick comes out clean then the best banana loaf is ready – about 30 to 40 minutes. Don’t forget to rotate the pan halfway through baking.
Let loaf cool in pan on wire rack for 5 minutes. Remove loaf from pan and let cool for at least 1 hour before serving.
1/2 cup (2½ ounces) all-purpose flour
1/4 cup walnuts, toasted and chopped coarse
1/4 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 small ripe banana, peeled and mashed well
1 large egg, room temperature
1 tablespoon unsalted butter, melted and cooled
1 tablespoon plain yogurt
1/2 teaspoon vanilla extract