America’s Test Kitchen Banana Bread {recipe} and Cookbook Giveaway Winner!

Banana Bread - America's Test Kitchen

We picked a winner for the America’s Test Kitchen TV Show Cookbook giveaway! Thanks so much for playing along and if your heart is set on the book, you can find one for purchase here, or check out other giveaways that are still open


There are 678 pages of classic recipes in the Complete America’s Test Kitchen TV Show Cookbook, so it was pretty tough to pick just one to share with you guys for this post. In the end, we went with Banana Bread because honestly, there are about 26,400,645 recipes for Banana Bread, and we figure that instead of having to wade through all of them to find the “best” one, we’d go with a recipe from the people who test thousands of recipes for the same thing until the come up with “ultimate.”

This is America’s Test Kitchen’s tried and true, tested-many-times-over classic banana bread. We made it (with one little substitution: buckwheat flour for half the all-purpose flour, which made our loaf a little darker than “golden”) and it was awesome.

America’s Test Kitchen Banana Bread {recipe}

from The Complete America’s Test Kitchen TV Show Cookbook

Makes 1 loaf

INGREDIENTS

2 cups unbleached all-purpose flour (we substituted 1 cup of buckwheat flour)
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1¼ cup walnuts, toasted and chopped coarse (we left these out)

DIRECTIONS

Adjust a rack to the lower-middle position of the oven and heat the oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan; set aside.

Whisk together the flour, sugar, baking soda and salt together in a large bowl; set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla together with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with the spatula.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

by Sarah J. Gim on October 18, 2012 · 5 comments

{ 5 comments }

Swathi October 19, 2012 at 12:54 pm

Delicious banana bread, congrats to winner.

Erica October 19, 2012 at 6:41 pm

I am obsessed with banana bread, I literally have over 5 recipes for banana bread on my blog. This loaf looks like perfection, I can’t wait til I have enough bananas to make it. Moist, dense, and dark, everything a banana bread should be!

Jenny (VintageSugarcube) October 20, 2012 at 4:17 pm

Thanks soooo much. Just emailed you my address. Have a great weekend!

Jenny

cynthia February 18, 2013 at 7:35 am

Do you mean you just use one cup of buckwheat flour and no white flour or you use one cup white flour and one cup buckwheat for the recipe?

Paul August 25, 2013 at 1:53 pm

Tried this recipe today. I was inspired by you idea to substitute a cup of buckwheat flour, so I did my own substitution. For one cup of the white flour I substituted 1/2 cup whole wheat and 1/2 cup coconut flour. I omitted the nuts and folded in 1 cup of large diced fresh pineapple at the end. See what I did there? Pineapple, coconut, banana? Kind of a tropical, pina colada-ish thing. Came out really moist and flavorful and the different flours really added a depth of flavor.

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