While I occasionally come across people who think that banana bread is a rather pedestrian dessert or tea snack, it certainly gets eaten in a hurry. This theory was confirmed when the sliced banana bread disappeared before the main course was served last Easter.
This year I used King Arthur’s 2018 award-winning recipe for banana bread. Yes, it was the best banana bread I have ever tasted. When it comes to baking, I use King Arthur products and I am always anxious to try one of their recipes, despite trying to keep carbs to a minimum
Forty days of Lent was long enough and King Arthur Flour came to rescue once again with a truly wonderful moist banana bread. I did follow their suggestion and substituted butter for olive oil. Also, I did “tent” about half way through the baking process to avoid having seared bread. The cinnamon topping is a great touch.
Banana Bread from King Arthur Flour
Yield 8 - 12 servings
By far the best banana bread I have ever eaten. Kudos to the folks at King Arthur Flour and their great ingredients.
- 2 cups thoroughly mashed banana; about 4 or 5 medium bananas
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon, optional
- 1/2 cup chopped walnuts, toasted if desired; optional*
- *Leave the nuts out, if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
- In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
- Weigh your flours; you’ll find their weight by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
- Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
- Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
- Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
- Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
I used 2/3 cup of butter rather than oil. (A King Arthur suggestion). Also, tenting recommended about half way through. I cooked for only 60 minutes.