America's Test Kitchen Banana Bread

America’s Test Kitchen seriously knows what they’re doing! This might be the best banana bread recipe I’ve tried to date. The consistency is perfect and not too dense like some banana breads tend to be. I attribute the great texture of this bread to the yogurt in the recipe.

America’s Test Kitchen Banana Bread

Ingredients :

2 cups unbleached all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon table salt

3 very ripe bananas, mashed (about 1 1/2 cups)

1/4 cup plain yogurt

2 large eggs, lightly beaten

6 tablespoons unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1/2 cup mini chocolate chips (optional)

Directions :

Adjust a rack to the lower middle position of the oven and preheat it to 350 degrees. Grease and flour a 9x5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a medium bowl, stir together the bananas, yogurt, eggs, melted butter and vanilla, blending well.

Gently fold the wet ingredients into the dry, just to blend--do not over mix. Add in the chocolate chips (optional). Scrape the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, about 50-60 minutes. Cool in the pan for 5 minutes, then turn it out and let cool completely on a wire rack.

Yields: 1 loaf

Source: Adapted from America’s Test Kitchen