Banana bread

YO YOU GUYS THIS IS THE BEST BANANA BREAD!!!!!! I know, because I’ve made a TON of them, and I am often found to be the person scrunching her nose, saying,”hm, needs more banana.” This banana bread does NOT need more banana. It’s practically banana pudding. In a good way.

bananabread2

It is plush as hell. You know what’s not plush? My iphone case as my phone went careening onto the sidewalk and smashed into a million pieces. I know, poor me. And I deserved it. Here’s why:

  1. I have been getting A LITTLE SMUG about never having broken a phone in my history of phone ownership. More than a little smug. I needed to have it slapped out of me.
  2. I was flailing my arm with phone in hand as I emphatically called a Prius driver a dummy for bottoming out coming up a hill. Rude.
  3. My phone was in hand because I was playing Pokemon. Enough said.

So yeah it was earned. If it had fallen onto a bed of this banana bread, we wouldn’t be here. But we are here, down a few hundo and with this new headphone dongle that is annoying the crap out of me. But this bread’s best asset is not phone cushioning, it is mouth filling. So cram yours with this, you won’t be disappointed.

bananabread1.png

BA’s Best Banana Bread
from Bon Appetit

SERVINGS: MAKES ONE 8½ X 4½” LOAF

INGREDIENTS
Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar (I used a tad less, probably 3/4 cup)
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)

INSTRUCTIONS
Preheat oven to 350°. Lightly coat a 8 ½x4 ½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed. Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top. Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

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