the perfect base banana bread
the perfect base recipe for banana bread. use whatever you have in your pantry to bake it. then, top and mix in all your favorite things!
Equipment
- 9X5 loaf pan
- parchment paper
- stand mixer with paddle attachment, optional
Ingredients
banana bread
- 1 c all purpose flour (120g)
- 1 c bread or cake flour (120g) sub with all purpose
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ c packed brown sugar (110g)
- ¼ c granulated sugar (55g)
- 4 tbsp unsalted butter (56g)*
- ⅓ c tahini, well stirred* sub with melted butter (for total of 8 tablespoon melted butter)
- 1 ¼ c mashed bananas (~3 medium bananas)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ c whole milk greek yogurt
optional toppings
- ¼ c turbinado sugar, optional for topping
- 1 c chocolate chips, optional (divided, ¾ c, ¼ c)
- ⅓ c brown sugar, optional** cinnamon sugar swirl
- 1 tbsp ground cinnamon, optional** cinnamon sugar swirl
- 1 tsp cocoa powder, optional** cinnamon sugar swirl
Instructions
- Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer with paddle attachment (or by hand), cream browned butter, and sugar until smooth and well combined (about 2-3 minutes). Add eggs, beating well after each one until well combined. Add vanilla extract and mashed bananas, beating until well combined.
- In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Add any chocolate chips or cinnamon swirls at this time. See notes for how to do the cinnamon swirl layer. Gently pour into prepared pan. If topping with addiional chocolate chips or turbinado sugar, do this now.
- Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-20 minutes, checking for doneness every 5 minutes (55-65 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for 30 minutes. Remove from pan and cool an addtional 15-30 minutes (1 hr total). Slice and enjoy!
Notes
* If using this in place of tahini, measure out 10 tablespoon unsalted butter, to reduce down to about 8 tablespoon (113g). To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool to room temperature (30 minutes).
** To make the filling, whisk together the brown sugar, cinnamon and cocoa powder until very well combined. Pour ½ of the banana bread batter into the prepared pan. Scatter most (¾) of the cinnamon filling over the batter. Using a knife, create swirls. Pour remaining batter on top. Scatter any remaining cinnamon over the top and repeat swirls.
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