Carla Makes Banana Bread | From the Test Kitchen | Bon Appétit

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Start with overripe bananas that have brown spots for sweetness and moisture.

Prep a metal banana bread pan by lightly coating it with butter and lining it with parchment paper, leaving an overhang for easy removal later.

Take butter out of the fridge to soften it for mixing with sugar.

Whip together softened butter and dark brown sugar for 4 minutes to incorporate air.

Mash 4 overripe bananas until shiny and soft, leaving some pieces for texture.

Add 2 large eggs one at a time to the butter and sugar mixture, mixing well after each addition.

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking soda, then set aside.

Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid gluten development.

Fold in the mashed bananas gently into the batter.

Sprinkle sugar in the raw on top of the batter before baking for added texture and crunch.

Pour the batter into the prepared pan and bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens