More banana than bread. Banana bread has always been my Achilles heel- until now. By far the best, easiest and perfect banana bread recipe. Courtesy of The America’s Test Kitchen Family Cookbook
Makes: one 9- inch loaf
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes plus 1 hour 10 minutes cooling time
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 VERY RIPE bananas, mashed well (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (optional)
1 teaspoon vanilla extract (optional)
1 1/4 cups walnuts, toasted and chopped corse (optional)
1) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5- inch loaf pan with vegetable oil spray.
2) Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt (optional), and vanilla (optional) together is separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not overmix; the batter will look thick and chunky.
3) Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.
4) Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.