PA Baker
Master Chef
We've been talking about this recipe a lot lately on various threads so I figured it was worth re-posting. In addition to Audeo's chocolate- and candy-making knowledge, I think we can all agree that this recipe is one of her legacies! I believe she originally got it from Cooks Illustrated on PBS. This is her original post with her notes/comments:
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
¾ cup sugar
½ cup toasted coarsely chopped walnuts
½ teaspoon baking soda
½ teaspoon salt
In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana 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
¼ cup buttermilk or plain yogurt
Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. 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 just yells “BANANA!” with every bite. 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
¾ cup sugar
½ cup toasted coarsely chopped walnuts
½ teaspoon baking soda
½ teaspoon salt
In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana 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
¼ cup buttermilk or plain yogurt
Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. 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 just yells “BANANA!” with every bite. Absolutely delicious!