linbakesbread

Good morning fellow bread-bakers.

Hey there. I have been wanting to make BA’s (Bon Appetit’s) Best Banana Bread for some time now, but have just not had 4 over-ripe bananas until now. I like the fact that the BA test kitchen has done all the research and testing for me and I can benefit from all of their work and end up with a “perfect” recipe. This banana bread is actually very similar to Joanna Gaines’ banana bread. The one main difference is that this bread replaces half of the butter with yogurt. I’m excited to taste the bread, but actually just as excited to taste (eat) some of the batter!

Here is the recipe. Please bake BA’s Best Banana Bread with me.

Special Tools you will need:

None

The ingredients:

Ingredients:
Nonstick vegetable oil spray
1 ½ cups flour
1 ¼ teaspoon baking soda
½ teaspoon Morton Kosher salt
1 cup packed dark brown sugar
¼ cup (1/2 stick) unsalted butter, room temperature
1/3 cup plain whole-milk Greek yogurt
2 large eggs
4 large very ripe bananas, mashed (about 1 ½ cups)
½ cup chopped walnuts

Directions

Prep: Preheat oven to 350 degrees. Lightly coat 8 ½ x 4 ½ “ loaf pan with nonstick spray and line with parchment paper leaving a generous overhang on long sides.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Mix wet ingredients: Using an electric mixer on medium-high speed, beat brown sugar, butter and yogurt until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition.

Mix wet and dry ingredients together: Add dry ingredients to wet ingredients and mix just until combined. Add mashed bananas and mix just until combined. Fold in walnuts.

Bake: Scrape batter into prepared pan; smooth top. Bake bread until tester inserted into the center comes out clean, 60-65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely before slicing.

The finished bread!