Banana Bread by Cook's illustrated
User Reviews
4.9
Banana Bread by Cook's illustrated
Description
Banana Bread by Cook's Illustrated balances mashed overripe bananas with plain yogurt and eggs, which contribute moisture and tenderness to the batter. The flour, sugar, baking soda, salt, and toasted walnuts create structure and texture. Toasting the walnuts adds a nutty aroma and crunch. The batter, described as thick and chunky, is folded together gently to avoid overmixing.
The bread is baked in a buttered and floured loaf pan to prevent sticking and ensure an even crust. Baking at 350°F until the top is golden and a toothpick comes out clean yields a moist bread with a richly flavored crumb.
This loaf makes a satisfying addition to breakfast, afternoon tea, or as a portable snack. The walnuts bring a contrasting texture to the tender banana bread crumb.
Ingredients
- 2 cups all-purpose flour plus more for the pan, unbleached
- 1 1/4 cups walnuts coarsely chopped
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 bananas mashed well (1 1/2 cups, very ripe, large-ish, with big black splotches
- 1/4 cup PLAIN yogurt preferably 2% or whole fat
- 2 large egg beaten lightly
- 6 tablespoons butter melted and cooled, plus more for the pan, unsalted
- 1 teaspoon vanilla extract
Instructions
- Position an oven rack in the lower-middle position and preheat the oven to 350°F (175°C).
- Butter the bottom and sides of a 9-by-5-by-3-inch loaf pan and then toss a little flour in the pan and tilt it to coat all the butter-slicked sides with a fine dusting of flour. Dump out the flour, tapping the pan to remove any excess.
- Toss the walnuts on a rimmed baking sheet and toast in the preheated oven until fragrant, 5 to 10 minutes. Immediately transfer the walnuts to a plate and let cool completely.
- In a large bowl, combine the flour, sugar, baking soda, salt, and walnuts.
- In a medium bowl, stir the mashed bananas, yogurt, eggs, butter, and vanilla.
- Lightly fold the mashed banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and sorta chunky. Scrape the batter into the prepared loaf pan.
- Bake the bread until the surface appears golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.
- Cool the loaf in the pan on a wire rack for 5 minutes. Carefully tip the pan over so the loaf releases onto the wire rack and slice and serve the banana bread warm or let it cool completely, if you can stand the wait, and then devour. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days. It will have a rather crisp crust when consumed straight from the oven and a soft crust later that day or the next day.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 360kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 218mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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