The
Best Banana Bread
Makes one 9-inch loaf
Properly
ripened bananas, a bit of yogurt, and the right mixing method create a
flavorful bread with a smooth, hearty crumb.
Problem: Too many banana bread recipes turn out bland, flat, heavy, dry,
and/or gritty loaves.
Goal: A basic banana bread with deep banana flavor, plenty of moisture,
and a nice, light texture.
Solution: Use older, darkly speckled bananas, which are both sweeter and
more moist than younger bananas, add yogurt for a nice tang and even more
moisture, and use the "muffin method" to mix the wet and dry
ingredients for a delicate, golden brown loaf of decent height.
Greasing and flouring only the bottom of a regular loaf pan causes the
bread to cling to the sides and rise higher. If using a nonstick loaf
pan, on which the sides are very slick, grease and flour sides as well
as the bottom.
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
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 butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease bottom only of regular loaf pan, or grease and flour bottom and
sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first
five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon
in medium bowl. Lightly fold banana mixture into dry ingredients with
rubber spatula until just combined and batter looks thick and chunky.
Scrape batter into prepared loaf pan; bake until loaf is golden brown
and toothpick inserted in center comes out clean, about 55 minutes. Cool
in pan for 5 minutes, then transfer to wire rack. Serve warm or at room
temperature.
BANANA-CHOCOLATE BREAD
Follow recipe for The Best Banana Bread, reducing sugar to 10 tablespoons
and mixing 2 1/2 ounces grated bittersweet chocolate (a heaping 1/2 cup)
into dry ingredients.
BANANA-COCONUT BREAD WITH MACADAMIA NUTS
Adjust oven rack to middle position and heat oven to 350 degrees. Toast
1/2 cup flaked, sweetened coconut and 1 cup chopped macadamia nuts on
small cookie sheet, stirring every 2 minutes, until golden brown, about
6 minutes. Follow recipe for the Best Banana Bread, substituting toasted
macadamias and coconut for walnuts.
ORANGE-SPICE BANANA BREAD
Follow recipe for The Best Banana Bread, adding 1 teaspoon ground cinnamon,
1/4 teaspoon grated nutmeg, and 2 tablespoons grated orange zest to dry
ingredients.
March, 1998
Original article and recipes by Elizabeth Gunas Crampton