America's favorite quick bread gets a nutritional makeover. Follow these steps to get perfect banana bread every time.
September 30, 2010
1 of 5Photography: John Autry and Randy Mayor
4 Steps to the Best Banana Bread
We're not kidding when we say the peanut butter–glazed banana bread pictured here is one of the tastier treats to come out of our kitchen. And despite the rich flavor, our recipes don't use a cup of oil or butter, as many others do; we use less than half that without sacrificing the moist texture that makes banana bread a treat. Baking consistently good loaves—especially lightened versions—does require some attention. Follow our steps for perfect results. Banana bread freezes well, but for a glazed version, slather on the gooey goodness after you've thawed the loaf.
This is a hybrid between a muffin method (combining wet and dry ingredients separately by hand) and a cake method (whipping butter and sugar with a mixer).
3 of 5Photography: John Autry and Randy Mayor
2. Add the Sugar
Next, add the sugars and beat to incorporate air into the batter. The recipes use a mix of granulated and brown sugars to add straight sweetness and caramel notes.
4 of 5Photography: John Autry and Randy Mayor
3. Add the Dry Ingredients
Weighing flour is the most accurate way to measure. If you don't have a scale, lightly spoon flour into dry measuring cups and level with a knife. Then add the remaining dry ingredients; stir into the sugar mixture.
5 of 5Photography: John Autry and Randy Mayor
4. Stir in Your Flavoring Additions
Besides the requisite bananas, you can add lots of tasty ingredients to the batter—chopped nuts, chocolate chips, spices, dried fruit, and alcohol, to name a few.