I had some extra bananas and didn’t want them to go to waste, so I searched the web for the best banana bread recipe and of course Bon Appetit Mag was at the top. Did it live up to the hype? YESSS!!
Sooo simple and sooo delicious. Instead of lining the pan with parchment paper (as per the instructions), I used an AMPLE amount of extra virgin olive oil cooking spray, which made the edges even more crispy. I was still able to get it out of the pan just fine. I also placed a sliced banana on top of the batter and sprinkled with cinnamon before putting in the oven. Added a nice touch.
I am never putting over ripe bananas in my compost bin again!
Here’s the recipe w/ my tweaks
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 cup packed dark brown sugar
- ⅓ cup plain whole-milk Greek yogurt
- ¼ cup or ½ stick unsalted butter, room temperature
- 2 large eggs
- 4 large very ripe bananas mashed (optional: one extra banana for top of loaf)
- ½ cup chopped walnuts
- Cinnamon, optional
Preheat oven to 350°. Generously coat 8½x4½" loaf pan with nonstick spray (they recommend lining with parchment paper leaving generous overhand on long sides, but I didnt do this), Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, greek yogurt, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend. Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in walnuts, transfer to pan. Add sliced banana and cinnamon on top if desired. Bake bread for about 60–65 minutes. Transfer to a wire rack and let cool before enjoying.