Would you believe me if I said that I can never get banana bread recipes right? Whenever I have overripe bananas on hand I prefer making pancakes, muffins, or ice cream because I used to dread ending up with a failed banana bread. No matter how many recipes I tried, the result is always the same: a cooked outside with a dense/raw center. But I recently decided to give it another try, after all it should be in every baker’s repertoire.
In a desperate attempt to bake the perfect loaf, I tried Joanne Chang’s recipe from her book Baking with Less Sugar. While, yes, the technique of whipping the eggs and heating bananas are extra steps to a seemingly easy banana bread recipe, they made me wonder if the end result will be successful. And to my surprise it turned out perfect from the first time! Moderately sweet, airy, tender and fool-proof. I added a streusel-ish topping consisting of walnuts, oats, and cinnamon to give an extra chew, but you can leave it out if you prefer a simpler version.
Recipe adapted from Baking with Less Sugar
• 80g (¾ cup) raw walnuts, coarsely chopped
• 175g (1¼ cups) all-purpose flour
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ¼ tsp kosher salt
• 3 large eggs, room temperature
• 80g (6 tablespoon) sugar
• 70g (1/3 cup) vegetable oil
• 4 medium very ripe bananas
• 90g yogurt
• 2 teaspoon vanilla extract
• 2 tbsp rolled oats
• 2 tbsp chopped toasted walnuts
• 2 tsp coconut oil
• 2 tsp honey
1. Place a rack in the center of the oven and pre-heat to 325°F (165°C). Butter and line the bottom and sides of a 9″x5″ (23×13 cm) loaf pan with parchment paper.
2. Put the walnuts on a baking sheet and toast for 10 minutes. Set aside to cool.
3. In a medium bowl, stir together the flour, baking soda, cinnamon, and salt. Set aside.
4. Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed for 5 minutes, or until light and fluffy.
5. With the mixer on low speed, slowly drizzle in the vegetable oil. Be sure to pour it carefully to avoid deflating the air in the batter.
6. In a microwave-safe bowl, mash 3 bananas with a fork (I prefer leaving a few chunks) and microwave for one minute until they are hot. Alternatively, cook in a saucepan on medium-high heat until soft and mushy for 2 minutes. Whisk in the yogurt and vanilla until thoroughly combined. Mash the remaining banana and add it to the mixture.
7. Add the banana mixture to the egg mixture and mix on low speed until just combined.
8. Fold in your dry ingredients and nuts by hand with a rubber spatula until combined, making sure that there are no white streaks in the batter. Then pour the batter into the prepared pan.
9. Mix the oats, walnuts, coconut oil, and honey in a separate bowl and sprinkle over cake batter.
10. Bake for 55-60 minutes until the top of the banana bread is golden and springs back when you poke the center.
11. Let cool in the pan on a wire rack for at least 30 minutes before turning it on a wire rack.
12. Banana bread can be stored at room temperature for up to 2 day, or tightly wrapped in the freezer for up to two weeks then thawed overnight at room temperature.
Note: If you have a loaf pan that’s smaller than 9″x5″ pour less of the batter in the pan and bake the remaining mixture in a muffin pan.