Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s sixth installation of Finger-lickin’ Fridays!
This is one of the best banana bread recipes I’ve found (and I’ve tried many). It’s dense and moist and delicious! Make sure to read the “Notes” section below!
Status: Tested & Approved! Recipe found on MarthaStewart.com.
Serves: 1 loaf
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups sugar
- 3 large eggs
- 3 cups mashed medium very ripe bananas (about 6)
- 1 cup chopped toasted walnuts or chocolate chips (optional)
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
- I used a 1.5-quart glass loaf pan.
- I added a tsp of vanilla extract to the banana mixture, a heaping tsp of cinnamon to the flour mixture, and when I folded in the walnuts, I also added some golden raisins.
- My loaf was browning far too quickly (within the first 20 minutes), so following Martha’s “Cook’s Note” was very helpful… “If your loaf looks brown on top before the inside is done cooking, tent it loosely with aluminum foil (so the top is protected yet steam can escape) for the remainder of the cooking time.”