Join Carla Music in the Bon Appétit Test Kitchen as she makes BA’s best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
Check out the recipe here: https://www.bonappetit.com/recipe/banana-bread
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37 Comments
I just made this recipe, actually I made a triple batch and cooked all three at the same time. It was absolutely delicious. I used plain organic yogurt. I did add a teaspoon of vanilla to this recipe though, so it was a tablespoon for the triple batch. I also used a little more than 1-1/2 cup bananas it calls for because I had huge bananas so I measured them and it was closer to 5-1/4 cups for the triple batch (1-3/4 cups each). I coated the top with the turbinado sugar similar to the "Sugar In The Raw" Carla used and it made an awesome semi-crunchy texture to the top. I used some Ghirardelli semi-sweet chips in one of them because it sounded so good and it did not disappoint either. Everyone including myself who has tried this banana bread has said it is the very best they have ever tasted. I'll be making more at Christmas time. So easy and so good. Mine took about 1 hour 20 minutes to cook and it was Moist (capital M intentional).
I've made this like a dozen times now – really good. I always add too much banana and too much yogurt, still getting a wet strip.
People have a problem with most…what sickos exist out there.
Has anyone done this recipe with hand mixing?
She said Marscapone. I’m out of here.
I followed this, it was very good, but my dough looked more liquid and my cake did not raise as much.
Can I half this recipe?
Want are the exact Ingredients
How much flour need to use ??
How much baking soda ??
Where it’s the recipe
How much flour ??
I just made banana bread for the first time! It was really easy! Smells amazing. Cooling on a wire rack now.
The doorbell sound effect made me double take because I was expecting a visitor 😂
This recipe is great 👍🏼
😊
Make sure you use quality dark brown sugar like C and H. I used generic and could taste the difference, as I use this recipe frequently.
Did I miss the vanilla??
Gaby at the end was great.
Too maximize the air I whipped the butter and sugar and also whipped the egg whites. To reduce the gluten I sifted the flour and folded it in. Once incorporated I immediately stopped mixing. The sugar on top was a nice touch too because the day after the sugar absorbed the moisture out of the air and made it even more moist. First time making perfectly moist and fluffy banana bread thanks to Carla
every time she says 'banana hammock', take a shot of rum.
My banana bread turned out with a gummy bottom😢 would that be because I had reduced half of the sugar?
Not leaving exact amounts in the description is a disservice.
Can't wait to use up the frozen bananas I saved in my freezer for this!
14:18 A ball of coffee ice cream goes over.
What’s the difference between salt and kosher salt?
One thing about Bon Appetit, they often leave out the quantity of ingredients. Given this video is 16 minutes long. Well, I think you know where I'm going with this. 🙂
Is there a version of this where you can incorporate pumpkin??? This is the best recipe but want to experiment 😭
INGREDIENTS:
Nonstick vegetable oil spray
1½ cups (188 g) all-purpose flour
1¼ tsp. baking soda
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (200 g; packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
4 Tbsp. unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, peeled, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped raw walnuts (optional)
Step 1
Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides. Whisk 1½ cups (188 g) all-purpose flour, 1¼ tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
Step 2
Using an electric mixer on medium-high speed, beat 1 cup (200 g; packed) dark brown sugar, ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream, and 4 Tbsp. unsalted butter, room temperature, in a large bowl until light and fluffy, about 4 minutes. Add 2 large eggs, one at a time, beating to blend after each addition and scraping down sides and bottom of bowl with a rubber spatula as needed.
Step 3
Reduce speed to low, add dry ingredients, and mix until just combined. Add 4 large very ripe bananas, peeled, mashed (about 1½ cups), and mix until just combined. Fold in ½ cup chopped bittersweet or semisweet chocolate and/or ½ cup chopped raw walnuts if using with spatula. Scrape batter into prepared loaf pan; smooth top.
Step 4
Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread onto rack and let cool completely (if you can resist) before slicing.
Just out of curiosity, does anyone know if freezing the bananas before and letting them melt to room temp affect the cell structure in a way for the recipe? Might solve the overripe issue of fruit flies and whatnot.
who looks at those banas and says eww?
How much of each???
I’ve made this banana bread a bunch of times and it’s so tasty! Recently my batter has been breaking once adding in the eggs. All my ingredients are room temp before mixing, any suggestions?
Nice relaxed presentation!
This is, as the kids say, FIRE! Made it several times now. She’s not kidding.
It will ruin all other banana stuffs.
Why not give us the quantities if we’re watching the video!?
It wouldn’t take that much more time to add 1/2 Cup, or whatever the quantity it when u you list the ingredients.
Please!