Here’s what went right (when it went right) - flavoursome, soft crumb, good texture, not too moist or dry. However, the other times after that weren’t so much of a success… yep, I still think it’s the best (when you get it right!) The first time, it turned out *chef’s kiss*. I did this the first time I made it and since it’s perfect, there’s no reason to try it reversed.ĭefinitely one of the *best* banana bread recipes out there. Since you don’t want to take a chance over-beating the flour and making the bread (or cake) tough, I add the flour mixture AFTER the bananas. The ONLY thing I do differently, I learned from Carla, during her making the banana bread. Perfect every time! I don’t add nuts or chocolate because, the first time I made this recipe, it was exactly what I wanted, so I’m following that old adage about not messing with perfection! I may not like it as well and I can’t image liking it any better. Thank you for taking the time to perfect this so I can stop my search for the perfect recipe.
Wire cheese slicer board full#
It was perfect! Moist and full of flavor. I've tried a lot of banana bread recipes over the past few years.
Wire cheese slicer board pro#
HOW ARE PRO COOKING PUBLICATIONS STILL NOT WRITING IN GRAMS?! Good grief. It’s 2023, and many might say the golden era of home bakers. this time, I have to say the Ultimate Banana Bread from Cook's Illustrated The Science of Good Cooking banana bread is the most amazing. I absolutely live by BA recipes and LOVE BA recipes. Head this way for more of our best banana recipes → Turn out bread onto rack and let cool completely (if you can resist) before slicing.Įditor’s note: This recipe was first published in December 2021. Transfer pan to a wire rack and let bread cool in pan 1 hour. Step 4īake bread until a tester inserted into the center comes out clean, 60–65 minutes. Scrape batter into prepared loaf pan smooth top. Fold in ½ cup chopped bittersweet or semisweet chocolate and/or ½ cup chopped raw walnuts if using with spatula. Add 4 large very ripe bananas, peeled, mashed (about 1½ cups), and mix until just combined. Reduce speed to low, add dry ingredients, and mix until just combined. Add 2 large eggs, one at a time, beating to blend after each addition and scraping down sides and bottom of bowl with a rubber spatula as needed. unsalted butter, room temperature, in a large bowl until light and fluffy, about 4 minutes. Using an electric mixer on medium-high speed, beat 1 cup (200 g packed) dark brown sugar, ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream, and 4 Tbsp. Morton kosher salt in a medium bowl to combine. Whisk 1½ cups (188 g) all-purpose flour, 1¼ tsp. Lightly coat an 8½x4½" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. And if you have any left over, wrap it tightly in plastic wrap or store in an airtight container. But we like this banana bread best as is: Spread thick-cut slices with cream cheese or softened butter for serving. There are lots of other ways to mix it up too: For a heartier loaf, swap up to 25% of the AP flour for whole wheat flour, or for an easy on-the-go option, portion the batter into a muffin tin to make banana muffins (note that the cook time will be shorter, start checking at 30 minutes). Or if you’re a purist, leave the banana mixture plain and sprinkle the top with raw or regular white sugar before baking for a crackly top.
Wire cheese slicer board free#
As for add-ins, chopped chocolate and walnuts are our ultimate combination, but this is your banana bread, so feel free to swap in dried cranberries or pecans. A stand mixer makes the process smoother, but an electric hand mixer does the job.
This recipe requires very little prep time, but a relatively long bake time, so plan ahead. Spotty, speckly bananas bring the boldest, sweetest banana flavor-so if the bunch is still green, let it hang on the countertop for a few more days. As for the bananas, go for very ripe, overripe, or nothing. A dollop of mascarpone gives the quick bread tang, but whole-milk Greek yogurt or sour cream work too.
Some banana bread recipes call for melted butter, which makes a dense, oily loaf here we cream softened butter until light and fluffy, resulting in a plush, springy texture. Dark brown sugar has a higher molasses content than light brown, which helps the crumb stay soft and supple for days. What’s the key to the best banana bread? Details. Readers agree: With over 1,000 rave reviews, this easy recipe consistently produces bakery-quality results. Then, after baking a bunch of loaves (14, to be exact), we aligned on this tender, ultra-moist banana bread as our collective favorite.
There was a time in the BA test kitchen when everyone had their own go-to banana bread recipe.
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