I thought my recipe for banana-nut bread was great right up until this morning. The difference in texture and taste is incredible, and I will never make banana bread by any other recipe again!
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
1¾ cup sugar
1½ cup toasted coarsely chopped walnuts
1½ teaspoon baking soda
1½ teaspoon salt
In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don't puree the banana as it 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
1¼ cup buttermilk or plain yogurt
Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened and no longer visible. 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.
Before, I had mixed my batter in my KitchenAid, the wet stuff first, then added the dry and mixed some more. Making banana bread with this method yields a hearty, beautiful loaf that is absolutely delicious!
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
1¾ cup sugar
1½ cup toasted coarsely chopped walnuts
1½ teaspoon baking soda
1½ teaspoon salt
In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don't puree the banana as it 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
1¼ cup buttermilk or plain yogurt
Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened and no longer visible. 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.
Before, I had mixed my batter in my KitchenAid, the wet stuff first, then added the dry and mixed some more. Making banana bread with this method yields a hearty, beautiful loaf that is absolutely delicious!
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