I’m a purist when it comes to banana bread: no nuts, no chocolate, no dried banana chips. I like my banana bread to taste like bananas. I love how something magical happens when bananas are baked; the sugars caramelize and intensify, making the bananas taste even more banana-y.
I’m always tempted to have a slice of banana bread when I go out for coffee, but I rarely give in because I usually end up disappointed. Too often store bought banana breads are too oily, too dry, or too bland.
The cure, of course, is homemade banana bread. I’m forever trying out new recipes in search of the one. To me, the ultimate banana bread needs to be moist, tender and filled with banana-iness.
This Bon Appetit recipe yielded a dark, moist, chewy loaf. There was plenty of banana flavour, but I just don’t think it’s the one for me. I like my loaves with a more mounded, domed top. I’m not give up my quest just yet, but in the meantime, I’m going to add this recipe to my tasty list.
Best Banana Bread Recipe from bonappetit.com
makes 1 mini loaf
- nonstick vegetable oil spray
- 1/2 cup plus 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cups sugar
- 1 mashed ripe banana
- 1/4 cup vegetable oil
Preheat oven to 350°F. Coat a mini loaf pan (5 3/4 x 3 1/4-inch) with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 40-50 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely. DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.
**I used 3 tiny, tiny loaf pans instead of the mini loaf pan listed above.
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