Banana Bread¶

America’s Test Kitchen
Makes one 9 inch loaf

• 2 cups all-purpose flour
• ¾ cup sugar
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 3 very ripe bananas, mashed well (1 ½ cups)
• 6 tablespoons butter (¾ stick), melted and cooled
• 2 large eggs, lightly beaten
• ¼ cup plain yogurt
• 1 teaspoon vanilla extract
• 1 ¼ cups nuts, such as walnut or pecan, toasted (optional)

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.

Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts and chocolate (if using). Do not overmix; the batter will look thick and chunky.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.