Fool proof recipe for the tastiest American Bakery Style Banana Nut Bread. Baked in a loaf pan. With step by step pictures.
Banana Nut Bread – There is this little thing that happens every time at my place. My husband usually picks up bananas from the grocery store on his way back from office and he always picks up more bananas than we can eat. There will be no takers in the house after the bananas have become overly ripe. So what do we do with the ripe bananas? I do what I do best with ripe bananas. Banana nut bread or Banana muffins. Last week, he confessed to the crime that he intentionally picks up extra bananas so he can have a good slice of his favorite banana bread often.
Come with me. Let me show you how to do the best American bakery style banana nut bread. This is the only Banana Nut Bread recipe you will ever need. I adapted this recipe very minimally from Chef Joanne Chang’s Flour cookbook. I like her method of beating eggs and sugar until fluffy and then adding it to the batter. It creates a great texture to the finished bread. I add a small tablespoon of cocoa to enhance that dramatic color of the bread. This is one nice spiced up banana bread.
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Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan. I also line it with parchment paper so the baked bread releases smoothly in one piece. Its not necessary but I do it. Its just me. I cannot take in tensions. The baked bread stuck on the bottom of the pan is the last thing I wanna see. I am sorry I have issues. Thanks for listening. I am happy I shared it with you.
Measure and add all the dry ingredients to a bowl. I measure the flour alone by weight as its accurate. Lets sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Most of the time, baking soda and other leaveners might lump up. Sifting helps in eliminating this. Just use your hands to break the lumps while sifting. Sifting also helps in even mixing of the ingredients. Once sifted, set aside.
Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.
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Fold the mixture until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed. Do not open the oven door for the first 45 minutes. Moving the pan while baking might cause the middle of the batter to deflate. So no moving or opening the oven door unnecessarily.
Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan. I also line it with parchment paper so the baked bread releases smoothly in one piece. Its not necessary but I do it. Its just me. I cannot take in tensions. The baked bread stuck on the bottom of the pan is the last thing I wanna see. I am sorry I have issues. Thanks for listening. I am happy I shared it with you.
Measure and add all the dry ingredients to a bowl. I measure the flour alone by weight as its accurate. Lets sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Most of the time, baking soda and other leaveners might lump up. Sifting helps in eliminating this. Just use your hands to break the lumps while sifting. Sifting also helps in even mixing of the ingredients. Once sifted, set aside.
Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.
Joy's Easy Banana Bread Recipe
Fold the mixture until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed. Do not open the oven door for the first 45 minutes. Moving the pan while baking might cause the middle of the batter to deflate. So no moving or opening the oven door unnecessarily.
Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan. I also line it with parchment paper so the baked bread releases smoothly in one piece. Its not necessary but I do it. Its just me. I cannot take in tensions. The baked bread stuck on the bottom of the pan is the last thing I wanna see. I am sorry I have issues. Thanks for listening. I am happy I shared it with you.
Measure and add all the dry ingredients to a bowl. I measure the flour alone by weight as its accurate. Lets sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Most of the time, baking soda and other leaveners might lump up. Sifting helps in eliminating this. Just use your hands to break the lumps while sifting. Sifting also helps in even mixing of the ingredients. Once sifted, set aside.
Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.
Joy's Easy Banana Bread Recipe
Fold the mixture until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed. Do not open the oven door for the first 45 minutes. Moving the pan while baking might cause the middle of the batter to deflate. So no moving or opening the oven door unnecessarily.
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