I often kid myself that pumpkin bread, zucchini bread, carrot cake and banana bread verge on being healthy because they contain fruit and veggies.
Yes, two loaves with intense banana flavor, a mountain of walnuts and 1/2 a stick of melted butter drizzled abundantly on top of
It’s by husband-and-wife chef team, Ori Menashe and Genevieve Gergis of Bestia in Los Angeles; and Lesley Suter, the former deputy editor for Los Angeles magazine.
Best Banana Bread Recipe
Menashe (executive chef) and Gergis (pastry chef) opened their wildly popular Italian restaurant in the LA Arts District in 2012 long before that area became a destination. They hit a home-run with that first restaurant. That was followed in 2018 by Bavel, their Middle Eastern restaurant that hit it out of the park.
Leaf through the 140 recipes in the cookbook and you’ll learn why the couple have the magic touch when it comes to knowing what diners want. Their very personal cuisine is characterized by intense flavors, intriguing combinations of ingredients, and dishes that grab from the get-go. Fall for everything from “Stinging Nettle Pappardelle with Mushrooms and Fried Eggs” and “Meatballs with Creamy Ricotta, Tomato Sauce, and Braised Greens with Preserved Lemon” to “Slow-Roasted Lamb Neck with Salsa Verde and Arugula, Fennel, and Black Sesame Salad” and “Butterscotch Coconut Tart.”
The “Butter-Topped Banana Bread” isn’t even on the menu at the restaurant. But Gergis regularly bakes it for their staff as a special treat. So, yes, if you want in, you’ve got to bake it yourself — or get a job at Bestia.
How Common Baking Mistakes Change A Banana Bread Loaf
The recipe doesn’t deviate too much from your typical banana bread recipe, of which there are legions. But it does call for roasting the bananas in the oven until their peels turn black. This is what makes this banana bread taste so deeply of bananas.
And of course, there’s all that melted butter that gets brushed on after the banana breads come out of the oven. Sure, all that added butter isn’t really necessary. But boy, is it divine.
It’s taking comfort food to a more indulgent level. This banana bread is extremely moist with a sugary crisp top. The crumb is nicely fluffy in texture, not so gummy or squishy as some other banana bread recipes.
One Bowl Banana Bread
Preheat the oven to 350 degrees. Lay the whole, unpeeled bananas on a rimmed baking sheet and bake until black and blistered with juices running out, about 25 minutes. Let them cool completely before peeling, picking out any spots with visible bruises. (You will be able to see the bruises easily because they are gray and hard.) Put the fruit and any accumulated juices into a bowl, and mash. You should end up with about 2 cups of mashed roasted banana. Reserve.
Preheat the oven to 325 degrees. Liberally butter two 9-by-5-inch loaf pans, then line each pan along the bottom and up the two short sides with a strip of parchment, leaving plenty of overhang. Tape down the overhang with ovenproof tape (masking or other), then butter the parchment. This will help you lift the banana bread out of the pan with ease when cooked.
In a large bowl, combine the flour, baking powder, baking soda, and salt, and whisk thoroughly. Set aside. In a second large bowl, whisk together the roasted banana, buttermilk, vanilla, and lemon juice and set aside.
Simply The Best Banana Bread Recipe
In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of the butter on high speed until light and glossy, about 3 minutes. Add the sugar and continue beating on high speed until very light and fluffy, 5 to 7 minutes longer. Turn the speed to medium-low and add the eggs one at a time, beating after each addition until fully incorporated, then stop the mixer and scrape down the sides of the bowl with a spatula. Add the wet ingredients and mix on very low speed until just combined, then add the flour mixture all at once and mix on low speed just until you no longer see any flour.
Remove the bowl from the mixer stand and, with the spatula, fold in the walnuts, then scrape the bottom of the bowl to ensure all of the ingredients are thoroughly incorporated.
Divide the batter evenly between the prepared loaf pans. Bake for 1 to 1 1/4 hours, until a toothpick inserted in the center comes out with moist crumbs.
Brown Butter Banana Bread
When the loaves are almost done, melt the remaining 1/2 cup butter in a small saucepan over low heat. When the loaves are finished baking and still very hot, use a pastry brush and liberally brush the top of each with the melted butter until all of the butter is absorbed. (Optional: To create a sugar-butter crust, sprinkle the top liberally with granulated sugar right after brushing on the butter.)
Let the loaves cool completely in the pans on wire racks. When cool, lift up on the overhanging edges of the parchment paper to remove the loaves from the pans. The bread can be wrapped in aluminum foil and stored in a cool, dark spot for up to 3 days.
Note: Do not open your oven to check until it’s been at least 55 minutes; the loaves will deflate and become dense and gummy.
Banana Bread With Brown Sugar Streusel {super Moist & Perfectly Sweet}
Tagged with banana recipe, best banana bread, Bestia, butter-topped banana bread, Genevieve Gergis, Lesley Suter, Los Angeles restaurant, Ori Menashe Chefs Fruit General Recipes (Sweet) RestaurantsPut those ripe bananas to use in this moist, delicious banana bread and you'll learn why it's the most popular recipe on Simply Recipes.
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
This banana bread has been the most popular recipe on Simply Recipes for over 10 years. Thousands of people make it every day. Why?
Bec's Banana Bread
Because it really is the best banana bread recipe, period. You can mix everything in one bowl, you can vary the amount of sugar or bananas. And the secret to its great flavor? Melted butter.
The beauty of this banana bread recipe is you don't need a fancy mixer! A mixing bowl, a fork to whisk the eggs, and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe called for a cup of white sugar, but most people, including me, do just fine with 3/4 cup, and many are happy with 1/2 cup.
You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make banana nut muffins instead. You can even go a step further and make chocolate banana bread.
Ba's Best Banana Bread Recipe
I was given this banana bread recipe years ago from my friend Heidi H, who, many years before, had begged the recipe from a ski buddy’s mother—Mrs. Hockmeyer. Thanks Heidi!
All these years later, we were curious to know more about who Mrs. Hockmeyer is, and how Heidi got her recipe in the first place. You can read all about it in this story.
This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.
Sour Cream Banana Bread
This recipe calls for an 8x4-inch loaf pan. If you are baking in an 8 1/2x4 1/2-inch pan, bake for 47 to 57 minutes. If baking in a 9x5-inch pan, bake for 45 to 55 minutes. Note that the larger pan size will produce a flatter loaf.
The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Bestia's Butter Topped Banana Bread
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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This Banana Bread is one of those
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