CLASSIC BANANA BREAD RECIPE
This
is favorite recipe for banana bread, loaded with coconut oil, oat flour, and
thick Greek yogurt so it's always tender and moist. Use a blend of cinnamon,
nutmeg, and cloves to boost the natural flavor of banana. Forget butter—try
topping a slice with a dollop of thick and fruity banana whipped cream.
Active
Time : 15 mins
Total
Time : 1 to 1½ hours, depending on loaf
size
Servings : one 10 1/2–inch loaf, two 9- by 5-inch
loaves, or 12 muffins
INGREDIENTS
·
4
medium bananas (20 ounces; 565g), ripe but not fully black
·
4
ounces plain Greek yogurt (1/2 cup; 115g), preferably nonfat
·
2
large eggs, straight from the fridge
·
1/2
ounce vanilla extract (1 tablespoon; 15g)
·
10
ounces all-purpose flour (2 cups; 280g)
·
5
1/4 ounces sugar (3/4 cup; 150g), preferably toasted
·
3
ounces oat flour (3/4 cup; 85g), such as Bob's Red Mill (see note)
·
1
teaspoon baking powder
·
1
teaspoon baking soda
· 3/4
teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by
volume or use the same weight
·
3/4
teaspoon ground cinnamon
·
1/2
teaspoon ground cloves
·
1/4
teaspoon ground or grated nutmeg
· 5
1/4 ounces coconut oil, virgin or refined (3/4 cup; 150g), creamy but firm,
about 70°F
·
6
ounces toasted pecan or other nut pieces (1 cup; 170g) (see note)
INSTRUCTIONS
1.
Line
a 10 1/2– by 5 1/2–inch loaf pan with a 9- by 13-inch sheet of parchment paper,
or two 9- by 5-inch loaf pans with 7- by 13-inch sheets of parchment paper.
Adjust oven rack to lower-middle position and preheat to 350°F. Peel bananas
(for roughly 12 ounces or 340g fruit) and mash with Greek yogurt, eggs, and
vanilla in a medium bowl. If bananas are underripe, cover bowl with plastic and
let mixture stand 30 minutes.
2. Combine
flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves,
nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle
attachment. Mix on low until coconut oil disappears into a mealy powder. Add
banana mash and continue mixing only until the floury bits disappear. Fold in
nuts with a flexible spatula, scrape into prepared pan(s), and spread into an
even layer. Bake until well risen and golden brown, or to an internal
temperature of around 206°F (about 70 minutes for a large loaf or 45 for
small). Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature
or 1 week in the fridge.
3.
For
Banana Nut Muffins: Divide batter evenly among 12 lightly greased nonstick
muffin cups, adding approximately 1/2 cup (4 ounces; 120g) to each cup. Bake
until domed and just beginning to brown around the edges, about 25 minutes.
SPECIAL
EQUIPMENT
·
Stand
mixer; one 10 1/2– by 5 1/2–inch loaf pan, two 9- by 5-inch loaf pans, or one
standard muffin tin
NOTES
Update:
Avoid Greek yogurt thickened with gum, gelatin, or pectin. Look for brands that
contain only milk and active cultures; this recipe was tested with both Fage
and Chobani. If you don't happen to have any oat flour on hand, simply use an
equal amount of whole wheat or all-purpose flour. For a slightly sweeter
variation, replace the toasted nuts with an equal amount of dark or milk
chocolate chips.
Recipe
from seriouseats.com
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