FROM MY KITCHEN
The Ultimate Banana Bread
This banana bread has been tested, tweaked, and perfected over one too many overripe bananas. It's a no-fuss, one-bowl recipe that takes just 15 minutes of hands-on time and rewards you with a loaf that's deeply caramelized, impossibly moist, and just sweet enough to justify a second slice — still warm, ideally, with the crust barely crisp.
90 min total
8-10 servings
one bowl
Ingredients
1⁄2 cup unsalted butter
⅓ cup brown sugar
2 large eggs
1 tsp vanilla
1 tsp instant coffee + 1 tsp hot water
4 ripe bananas
½ cup Greek yogurt
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking soda
½ tsp salt
Cinnamon powder (optional)
Directions
1. Preheat the oven to 340°F and line a loaf pan with parchment paper.
Add the butter to a saucepan over medium-low heat. Cook, stirring occasionally, for 5–8 minutes until browned. It will melt, turn bubbly and foamy, then show brown specks and a caramel scent. Watch closely, as it can burn quickly once browned.
Add the browned butter to a large bowl with the brown sugar and whisk for 1–2 minutes. If the mixture feels too hot, let it cool a few minutes before continuing.
Add the eggs, vanilla, and coffee mixture. Whisk for 1–2 minutes until smooth and lighter in color.
Mash the bananas and add them along with the Greek yogurt. Whisk until combined.
Sift in the flour, baking powder, baking soda, and salt. Gently whisk until just combined, with no lumps or streaks of flour remaining
Pour the batter into the prepared loaf pan and sprinkle cinnamon on top. This is a generous amount of batter. If you’re worried about overflow, set aside about 1⁄2 cup and bake it separately as a muffin.
Bake for 65–75 minutes, until a toothpick inserted in the center comes out with light crumbs but no wet batter.
Remove from the oven and let the banana bread rest in the pan until fully cooled. It takes a while, so try not to rush it. Once cool, remove from the pan, slice, and enjoy!