Banana Bread

Posted in food, home cooking at 10:11 pm by wingerz


For some strange reason, I find it really satisfying to be able to make a recipe using only ingredients found around the house. Soft, mushy bananas were transformed into tasty, moist banana bread. Didn’t get to eat that much of it though, since it was taken to Nick and Ceida’s Final Four party.

Banana Bread
From America’s Test Kitchen‘s The New Best Recipe

2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup (5 1/4 ounces) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days).


  1. Cy Chan said,

    April 6, 2007 at 2:30 am

    Just go ahead and say it: you didn’t get to eat that much because I ate half the loaf.

  2. wingerz said,

    April 6, 2007 at 8:16 am

    Honestly, I didn’t even notice. That’s awesome.

  3. LAB said,

    April 6, 2007 at 10:12 am

    “For some strange reason, I find it really satisfying to be able to make a recipe using only ingredients found around the house.”

    That is SO true … it’s like a tiny victory, especially if it’s a complicated recipe! For some reason the food tastes so much better too! I am trying to master my shopping list, so more often than not, I’ll have those random ingredients on hand …

  4. YoonSun said,

    February 4, 2008 at 7:03 pm

    Hi Wing,

    Since David didn’t share any of my banana bread with you, here’s my recipe:

    (yields 1 small loaf)

    4 smashed bananas (the riper, the better)
    1/3 cup melted butter
    1 cup sugar
    1 egg, beaten
    1 teaspoon vanilla
    1 teaspoon baking soda
    pinch of salt
    1 1/2 cup of flour

    *If you’re a fan of nuts, you can also add in some chopped nuts of your choice into the batter before baking.

    Preheat oven to 350F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last; mix. Pour mixture into a buttered 4×8 (or 3×9) inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

    1. You can serve this piping hot / warm from the oven too – I’ve found that the crust is crispier and tastier when it’s fresh from the oven.
    2. Instead of butter, I use “I can’t believe it’s not butter” b/c I think it’s a lil healthier. The consistency and moistness seems to be the same to me.
    3. Depending on your oven, it may take btwn 50mins to 1:15mins to fully bake. Check using the toothpick method for doneness.

    Thanks for posting/letting me know about the cherry-cola ribs… David is in love with those. And if you like this banana bread recipe, you might also like my pumpkin bread version… let me know.

Leave a Comment