I always seem to have bananas ready for banana bread. Even if I don’t have any fresh ones, I will definitely have some in the freezer. I’ve used many recipes for banana bread over the years – this one is uncomplicated, quick to come together, requires few dishes, and makes for a great afternoon treat. I like to toast it lightly and top with almond butter.
Recipe adapted from Americas'Test Kitchen's The Best Banana Bread. Makes 1 loaf.
2 cups unbleached all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon table salt
1¼ cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe bananas (frozen is okay), soft, darkly speckled, mashed well (about 1 1/2 cups)
1 ripe whole banana, sliced on the bias (optional – not frozen)
¼ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon or more demerara or granulated sugar for sprinkling
Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick loaf pan; set aside. Combine flour, sugar, baking soda, salt, and walnuts in large bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla in a medium bowl. Lightly fold banana mixture into dry ingredients until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan. If using additional banana, shingle slices on either side of the loaf, leaving an unadorned gutter down the middle. Sprinkle sugar atop loaf and bake until golden brown and toothpick inserted in center comes out clean, about 55 minutes.
Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.