Best Banana Bread

By Brette Warshaw
November 15, 2013
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Best Banana Bread

Author Notes: This is my favorite thing to bake, always. Sometimes, the middle will cave in a bit, but it still tastes really good; to avoid this, you can make three mini-loaves. It improves with a day or two of resting. I first made it in a cooking class with my mother when I was two years old, and we've tweaked the recipe over the years. Brette Warshaw

Makes: 1 loaf

  • 4 very ripe bananas (if frozen, defrost in the microwave)
  • 1/4 cup butter, melted and cooled
  • 1 egg, at room temperature
  • 1 to 2 teaspoons vanilla
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 cup plain, full-fat yogurt
  1. Mash your bananas in a big bowl -- and if they're frozen and defrosted, snip off the end and pour all the liquids and solids out of the skin.
  2. Add your butter, egg, vanilla, and sugar to the mashed bananas. Mix well.
  3. In another bowl, mix your flour, salt, cinnamon, and baking soda. Fold into your wet ingredients.
  4. Fold the yogurt into the batter.
  5. Butter a loaf pan. Pour in your batter. Bake at 325°F for 45 to 50 minutes, keeping an eye on it so that it doesn't overbake. (And it's delicious a tad underbaked.) Let cool in the pan on a rack.

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