Well, now that Thanksgiving is over and all of the guests have gone home, I’m left with piles of leftovers – including a sad, browning bunch of bananas that never got eaten. Some folks might have thrown them out, but I figured it would be a great opportunity to try out King Arthur Flour’s banana bread recipe! If you like banana bread, you’re going to love this recipe. The overall flavor of the bread is fantastic, and it produced the most moist (sorry to all of you out there that detest that word!) banana bread I’ve ever made.
Without further ado, I give you King Arthur Flour’s banana bread recipe:
- 2 large eggs
- 1 cup (7 ounces) sugar
- 1/3 cup (2 and 3/8 ounces) vegetable oil
- 1 cup mashed bananas (2 to 3 very ripe, large bananas, 7 to 9 ounces)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 and 2/3 cups (11 and 3/8 ounces) yogurt, buttermilk, or sour cream
- 1 cup (4 ounces) chopped walnuts
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized bowl, beat together the eggs, sugar, and oil. Blend in the mashed banana and vanilla. Whisk together and then sift (it’s important that these be thoroughly combined) the baking soda, baking powder, salt, cinnamon, nutmeg, and flour. Add all at once to the banana mixture. Mix quickly but thoroughly, then stir the yogurt and walnuts, mixing until just combined.
Pour the batter into a greased and floured 9 x 5-inch loaf pan. Bake the bread for about 1 hour, or until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with aluminum foil after 40 minutes in the oven.
When the bread tests done, remove it from the oven and place on a rack for 15 minutes; after 15 minutes, remove the bread from its pan and place on the rack to finish cooling completely.
Ok, now for the step-by-step/picture tutorial of how I was able to make this delicious bread!
Once I had all my ingredients measured out, I preheated the oven to 350 degrees Fahrenheit. Next, I put the eggs, sugar, and vegetable oil into the mixing bowl of my Kitchen-Aid stand mixer and beat them all together (medium for about 30 seconds).
I then took my ripe bananas and mashed them up using a potato masher.
Once the bananas were all mashed up, I dumped them into the Kitchen-Aid mixer with the beaten eggs, sugar, and oil, and blended them in on medium for about a minute.
The next step was to take an empty bowl and dump in the flour, spices, salt, baking soda, and baking powder.
I then whisked these ingredients together. Once whisked, I put them through a sifter to make sure they were thoroughly combined.
Once the dry ingredients above were sifted, I added them to the banana/egg/sugar/oil mixture in the Kitchen-Aid and mixed them on medium-high for 30 seconds. The next step was to add the sour cream and walnuts. The recipe calls for yogurt, sour cream, or buttermilk and it’s your choice as to which one you’ll use. I personally went with sour cream, and more specifically – a “Mexican-style sour cream” because it tastes even better than regular sour cream and I had a mostly-full container of it from a recent taco night.
Once I dumped the sour cream and walnuts into the mixture, I beat it on medium-low for about 30 seconds, until it was just combined.
I then sprayed my loaf pan with a non-stick baking spray (which contained flour, so I didn’t bother flouring the pan after greasing it) and poured in the banana bread batter.
I set it in the preheated oven and set the timer for an hour.
After the timer buzzed, I took the bread out of the oven and inserted a wooden toothpick into the center. I pulled the toothpick out, and nothing had stuck to it, so I knew the banana bread was done. Like the instructions said, I let the banana bread cool in the pan for 15 minutes before taking it out of the pan to cool even more.
The result was truly the best banana bread I’ve made to date – I highly recommend you try it out! If you do, leave a comment and let me know how it turned out for you!
Happy baking, everyone!