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The Best Banana Bread

By Liza Hawkins 8 Comments

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Inevitably, we always end up with a bunch of bananas on the counter that are over-ripe.

There are many different ways you can use them: banana muffins, banana pudding, banana cream pie, banana pancakes. All of these get better the riper the banana.

By far, my favorite recipe to use over-ripe bananas in was inspired by this recipe I found via Food Network.

The very best banana bread EVER.

I follow the measures in the base of the Flour’s recipe to the letter, as you should when making any baked good (being specific with measures, that is).

Then I make a few tweaks here and there, based largely upon what’s in my fridge and pantry on the day I feel like baking.

The very best banana bread EVER.

For example, I’ve found that you can adjust the amount of bananas a bit, remove one or add an extra, and it doesn’t seem to affect the end result: an amazingly moist, satisfying, not-overly-sweet, version of an American favorite.

And, adding a couple handfuls of chocolate chips to the batter is delightful!

What can be better than bananas, nuts, and chocolate in a cake-like bread?

Not much, unless you warm up a slice and add a pat of butter… Or, get creative with raspberries. Or, even try converting the recipe to velvety banana bread muffins!

When I made the recipe recently, it—once again—proved to be simple and adaptable.

I realized I didn’t have crème fraîche OR sour cream, so I had to get crafty.

This is where it comes in handy to have a one-year-old in the house, because I found the *perfect* substitute: YoBaby whole milk yogurt!

The very best banana bread EVER.

I made a double batch tonight, so one full container equaled about four tablespoons, which was the exact right amount for this recipe.

I love it when a plan comes together.

The Best Banana Bread...EVER!

The Best Banana Bread...EVER!

Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes
Total Time: 1 hour 20 minutes

The very best banana bread EVER.

Ingredients

  • 1⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • ½ cup oil
  • 3½ bananas, very ripe, chunky mashed
  • 2 tablespoons plain whole milk yogurt (or Greek yogurt)
  • 1 teaspoon vanilla extract

Instructions

  1. Set oven to 325°F. Grease 2 large loaf tins with non-stick spray or butter.
  2. Sift together the flour, baking soda, cinnamon and salt in a mixing bowl. In a stand mixer with a whisk attachment, beat the sugar and eggs until light and fluffy, about 10 minutes, and then drizzle in the oil.
  3. Replace the whisk attachment with the paddle attachment. Add the mashed bananas, yogurt, and vanilla and mix for 30 seconds. Add the dry ingredients and mix the batter until the everything is just combined — take caution to not over-mix.
  4. Pour the batter into the prepared loaf pans, filling each about ¾ full. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean, and the tops bounce back after gently pressing with your fingertip.
  5. Let the loaves cool on a wire rack for 15 minutes, then turn them out of the pans to finish cooling completely.

Notes

Chocolate chips, shredded zucchini and/or nuts make a wonderful addition to the batter!


This recipe has been adapted from Flour's Famous Banana Bread recipe.

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© Liza | (a)Musing Foodie
Cuisine: American / Category: Breakfast

 

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Filed Under: Bread, Breakfast, Food, Sweet Bread

About Liza Hawkins

Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

Comments

  1. Heather A. says

    July 22, 2010 at 9:01 AM

    I have a recipe for a gluten free spiced banana loaf that I really enjoy. Not sure it would be worth sharing, purely for the fact that I’m sure you don’t keep the same type of flours on hand! That recipe sounds wonderful, I wonder if I can tweak it and make it GF.

    Reply
  2. Liza says

    July 22, 2010 at 5:55 PM

    Yeah, when we were changing our diet during the Lyme stuff, we almost had to go gluten free. Luckily, we didn’t have to! Let me know how the recipe turns out if you do try it that way – it’s very versatile all the other ways I’ve changed it!

    Reply
  3. Michael/Courtenay says

    July 23, 2010 at 9:23 PM

    Looks good….any left?

    Reply
  4. Liza says

    July 23, 2010 at 10:01 PM

    Yes! Please take some! 🙂 I’ll give you some tomorrow….

    Reply
  5. Michele says

    July 25, 2010 at 12:50 PM

    Used the recipe w/o choclate and it is great. Better than my old banana bread recipe. Thanks.

    Reply
  6. Liza says

    July 25, 2010 at 1:07 PM

    Michele – glad you liked it! Amazing how moist it is…and it keeps well too.

    Reply

Trackbacks

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