Tuesday, April 30, 2013

Tasty Tuesday: America's Test Kitchen Banana Bread

Last week I had a craving for some homemade banana bread and decided to scroll through Pinterest for a new recipe. I'm a big fan of America's Test Kitchen so when I came across this recipe for their ultimate banana bread I decided to give it a try. I loved the rich banana flavor from using 3 bananas and the addition of yogurt to make the bread moist. This is a winner in my book.

America's Test Kitchen Banana Bread
Makes 1 loaf


2 cups unbleached all-purpose flour 
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, mashed (about 1½ cups)
¼ cup plain yogurt (I used french vanilla yogurt and eliminated the vanilla extract)
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1¼ cup walnuts (chopped coarse)


Adjust a rack to the lower-middle position of the oven and heat the oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan; set aside.
Whisk together the flour, sugar, baking soda and salt together in a large bowl; set aside.
Mix the mashed bananas, yogurt, eggs, butter, and vanilla together with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with the spatula.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.


  1. I had a craving for banana bread last night! Today for my Tuesday Tastes feature I shared a Southport Grocery-inspired Veggie & Pimento Cheese Scramble!


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