Banana Bread-Saveur

By CheeseDiva

Ingredients

• Butter, for greasing pan
• 1 cup flour, plus more for pan
• 3/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup sugar
• 1/2 cup canola oil
• 1/3 cup buttermilk
• 1 tsp. vanilla
• 1 egg plus 1 egg yolk
• 2 ⁄3 cup chopped pecans
• 3 very ripe bananas, mashed

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Heat oven to 350°. Grease a 9" x 5" x 2¾" loaf pan with butter and dust with flour; set pan aside.

2. In a large bowl, whisk together flour, baking soda, and salt; set aside.

3. Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.

Bananas Foster Milkshake

Wonderful, very moist bread! and very very easy to make.

I wanted to make this recipe but I ended up making something quite different due to various substitutions. Nonetheless it turned out great and will become the standard reference for great banana bread in our house.

Dan and Dan's Mom, Thank you for sharing your recipe. It is the first banana bread I'm not embarrassed to share. It is not too dry and is moist. I got many comments about how good it was. This is my go-to recipe for banana bread. The only changes I made was adding one teaspoon of artificial banana extract for flavor and I used a metal multiple mini loaf tray. Many Thanks!

Dan and Dan's Mom, Thank you for sharing your recipe. It is the first banana bread I'm not embarrassed to share. It is not too dry and is moist. I got many comments about how good it was. This is my go-to recipe for banana bread. The only changes I made were adding one teaspoon of artificial banana extract for flavor and I used a metal multiple mini loaf tray. Many Thanks!

Best banana bread I'd ever had, let alone made! I consider myself a novice cook, but I am not a baker so everyone was surprised how delicious it was. Instead of mashing the bananas, I pureed them very well in the blender. This gave it an exceptional consistancy and made it lighter than any other banana bread i'd had.

I added fresh blueberries, and a little sugar on top before baking. Good recipe!

Great recipe! I tweaked it a bit though...I added cinnamon, cloves, and all spice. I used whole wheat flour and 2/3 cup sugar instead of 1 cup. Turned out amazing. I'm definitely keeping this recipe! :) Thank you Saveur.

I tweaked this recipe by doubling the quantities (so I could make a banana loaf and then about 9-12 muffins): by using 1 cup %70 whole-wheat flour, and 1 cup bran flour. instead of 2 cups of brown sugar I used only one, and then added 1 cup of Date-Honey "Silan", I also substituted chocolate chips for 4 chopped Madjule Dates (removing the outer skin as much as possible), 1/3 cup hand crushed walnuts, and instead of 2/3 cup buttermilk I used 2/3 cup sugar-free Alpro soy-milk. I found the batter a little runny, and added about another 1/2 cup of whole-wheat flour until I found the texture was right. Baked at 175 Celsius, for about 30 mins for loaf, 20 mins for muffins.

I have a go to banana bread recipe that always comes out perfectly but I had some buttermilk that had to be used and this recipe helped me with that problem. I added 1 1/2 tsp of my homemade pie spice to the dry ingredients. The flavor of the bread was good but I have to agree with people who are having problems with it being overly moist. Baked for 70 minutes and after testing with a toothpick it seem to be done (tiny crumb/clean toothpick)but definitely didn't have that nicely arched top that properly baked quick bread should have. The bread when cut was to moist/under done. I also found adding the banana at the end (after dry ingredients) odd because it felt like I was over mixing the batter. If I make again, I would add banana with wet ingredients.

After years of using this recipe with excellent results, I adapted it to make a perfect pumpkin bread! I added about 1/4 cup extra of flour, reduced the oil to 1/4 cup. Added 1 cup of fresh pumpkin puree, and lots of spices; about 1 tsp ground ginger, 1/2 tsp of nutmeg, and 2 tsp cinnamon. Oh, and for the sugar, I used 1/2 cup white and 1/2 cup brown. It was excellent, I shared it with my family, neighbors, and made some mini-muffins for my son's school and they all loved it!

Great tasting and simple to make. I was worried about how wet the batter was before baking, so I added an extra 1/3 cup of flour to the mix and it turned out perfectly and still very moist. I also mixed the mashed bananas into the wet ingredients so I didn't overwork the batter.