cook like james

I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King Arthur released a one-bowl whole grain banana bread that was named their Recipe of the Year—and that quickly became my favorite.

Until now. This new best banana bread checks all the boxes: a deep banana flavor, lightly toasted walnuts for a bit of crunch, a crisp, golden topping, and a texture that’s incredibly moist. It’s everything I want banana bread to be—and officially my new go-to.

Download The New Best Banana Bread recipe

Ingredients

2 ¼ (275 grams) cups all-purpose flour 

¾ teaspoon baking soda

1 ¼ teaspoon baking powder

¾ teaspoon table sale

½ cup (113 grams) unsalted butter melted and cooled

½ cup (110 grams) granulated sugar 

¾ cup (150 grams) light brown sugar 

2 large eggs

1 teaspoon vanilla extract or vanilla paste

1 ½ cups (360g) mashed very ripe bananas (3 or 4 large bananas)

¼ cup (50G0 vegetable oil

¼ cup (60g) Greek yogurt

1/2 cup (57g) chopped walnuts, toasted if desired; optional

Optional Topping

1 tablespoon (13g) granulated sugar

1/2 teaspoon cinnamon

1/4 cup (28g) chopped walnuts

Instructions

Preheat oven to 350° F.

1. Grease a 9x5-inch loaf tin with butter or baking spray and line with parchment paper.
2. In a small bowl, whisk together flour, salt, baking powder, and baking soda.
3. In a large mixing bowl, add the sugars, melted butter then whisk to combine. Add the eggs, mashed bananas, and vanilla extract. Whisk to combine.
4. Add the vegetable oil and Greek yogurt. Whisk until smooth.
5. Add the flour to the wet ingredients in three batches, using a whisk or rubber spatula to mix just until no streaks of flour remain before the next addition. A few lumps are okay. Gently stir in nuts, if using.
6. Pour the batter evenly into the prepared tin. Mix together the sugar and cinnamon, and sprinkle over the batter, and then sprinkle with chopped nuts.
7. Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
8. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Storage information: Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slicing into four generous portions, or sharing six modest servings, this mini layer cake delivers all the comfort of a traditional carrot cake in a perfectly scaled-down size.

Download Six-inch Mini Carrot Layer Cake recipe

½ cup plus 2 T (124g) vegetable oil

1 cup sugar (200g) sugar

½ teaspoon salt

2 eggs

2 teaspoons cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 cup (120g) King Arthur Unbleached All-Purpose Flour

1 1/2cups (163g) carrots, finely grated

1/3 pecans cups (65g) chopped pecans or walnuts, toasted in oven for 4-5 min for best flavor (toast an additional ½ cup more for cake topping if desired)

1/3 cup (65g) raisins

1. Preheat the oven to 350°F. Lightly grease and flour (or use baking spray) two 6" round layer pans.
2. In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
3. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 
4. Add the flour, stirring until well blended.
5. Add the carrots, raisins and nuts, and mix until just blended. Pour into the prepared pan(s).
6. Bake the cake(s) for 20 to 25minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

Cream Cheese Frosting

8 tablespoons unsalted butter, softened

2 cups (8 ounces/454 grams) confectioners' sugar

8 ounces (226 grams) cream cheese, cut into 8 pieces, softened

1 teaspoon vanilla extract

Pinch salt

1. With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating about 10 seconds after each addition until incorporated. Scrape bowl with rubber spatula and beat for about 20 more seconds. Beat in vanilla and salt. Refrigerate until ready to use.

2. When cakes are cooled, spread about half the frosting on one cake layer. Top with second cake layer and spread top and lightly coat sides of cake with remaining frosting. Sprinkle with toasted nuts if desired. Cover and refrigerate until ready to serve, up to 3 days.

Download The Best Key Lime Pie recipe

This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.

Graham Cracker Crust

6 ounces (170 grams) graham crackers, broken into 1-inch pieces (about 11 crackers)

2 ounces (57 grams) mini pretzel twists (about 35 twists)

¼ cup packed (1¾ ounces/50 grams) light brown sugar

¼ teaspoon table salt

8 tablespoons unsalted butter, melted

Lime Filling

1½ cups sweetened condensed milk

¾ cup lime juice (6 limes)

6 tablespoons heavy cream

4 large egg yolks

⅛ teaspoon table salt

Whipped Cream Topping

Whipped Cream Topping

1 cup heavy cream

2 tablespoons confectioners' sugar

½ teaspoon vanilla extract

FOR THE CRUST:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cracker pieces, pretzels, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.
2. Transfer cracker mixture to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of plate. Place plate on baking sheet and bake until crust is fragrant and set, about 17 minutes. Transfer sheet to wire rack.

FOR THE FILLING:  

1. Whisk all ingredients in bowl until fully combined. With pie plate still on sheet, carefully pour filling into crust (crust needn't be cool). Transfer sheet to oven and bake pie until edge of filling is set but center still jiggles slightly when shaken, about 30 minutes.
2. Place pie on wire rack and let cool completely, about 1 hour. Refrigerate until fully chilled, at least 4 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.

FOR THE WHIPPED CREAM

1. Using a stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Add confectioner's sugar and vanilla; increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread over filling and working gently, use spatula or spoon to create swirls and cowlicks over surface of cream. Sprinkle with lime zest. Serve.

The first written record of this cake is from 1577 and is thought to have originated in wealthy households in the 16th and 17th centuries in Galicia, Spain when families wanted to incorporate exotic ingredients like almonds and sugar into their cuisine. It is traditionally made with separated eggs and flavored with citrus and/or cinnamon, but this recipe from Milk Street is made more simply, with whole eggs and just a small measure of vanilla and almond extracts. A sprinkling of chopped almonds and coarse raw sugar on top of the batter gives the surface a chewy-crisp crust that contrasts wonderfully with the dense, plush crumb of the cake’s interior. Crème fraîche and fresh berries are perfect accompaniments. Don't underbake the cake. Rather than use a skewer or toothpick to test the center for doneness, check the browning and crust development. The cake is ready when the surface is deeply browned and the crust feels firm when gently pressed with a finger. Don't serve the cake warm. It's texture is best when fully cooled.

INGREDIENTS

240 grams (1 cup plus 2 tablespoons) white sugar

3 large eggs, plus 3 large egg whites

1/2 teaspoon kosher salt (or 1/4 tsp table salt)

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

250 grams (2 1/2 cups) blanched almond flour

35 grams (3 tablespoons) turbinado or demerara sugar

37 grams (1/3 cup) sliced almonds, chopped

Heat the oven to 350F with a rack in the middle position. Mist the bottom and sides of a 9-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.

In a large bowl, combine the white sugar, whole eggs and egg whites, salt and both extracts. Whisk vigorously until well combined, 30 to 45 seconds; the mixture will be slightly frothy and the sugar will not be fully dissolved. Add the almond flour and whisk until incorporated. Pour the batter into the prepared pan, then sprinkle evenly with the turbinado sugar and chopped almonds. Bake until deeply browned and the crust feels firm when gently pressed with a finger, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes.

Run a knife around the edges of the cake, then invert onto a plate. Remove the pan and parchment then re-invert the cake onto a serving plate. Let cool completely before serving.

I tried this recipe from Milk Street last year and it was a big hit at Thanksgiving. Using a tart pan produces an elegant presentation for traditional pumpkin pie. They started with their fuss-free pie dough, made easily in the food processor, and it can be prepped and frozen for up to a month ahead. For their filling, they use canned 100% pumpkin puree, but they intensified the flavor by giving it a quick sauté with dark brown sugar. This simmers off excess moisture and lends caramel flavors to the mixture. The addition of crème fraîche gave the filling tang and richness that other dairy products couldn’t match. Serve with your favorite whipped cream topping.

Download Easy Elegant Thanksgiving Pumpkin Tart recipe

For the pie dough:

3 tablespoons water

2 teaspoons cornstarch

1 cup plus 2 tablespoons (159 grams) all-purpose flour

2 teaspoons sugar

⅛ teaspoon table salt

10 tablespoons salted butter, cut into ½-inch pieces, chilled

2 tablespoons sour cream

1. In a small bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring halfway through. Chill in the freezer for 10 minutes.

2. Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar and salt and process until mixed, about 5 seconds. Add the chilled cornstarch mixture and pulse until uniformly ground, about 5 pulses. Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds. Pat the dough into a 4-inch disc, wrap in plastic wrap and refrigerate for at least 1 hour and up to 48 hours.

3. When ready to bake, heat the oven to 375°F with a rack in the middle position. On a well-floured counter, roll the dough into a 12-inch circle.

4. Hang the dough over the rolling pin and transfer to a 9-inch pie pan. Gently ease the dough into the pan by lifting the edges while pressing down into the corners of the pan. Trim the edges, leaving a ½-inch overhang, then tuck the overhang under itself so the dough is flush with the rim of the pan. Crimp the dough with your fingers or the tines of a fork, then chill in the freezer for 15 minutes.

5. Line the chilled shell with foil and fill with pie weights, then place on a rimmed baking sheet. Bake on the lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through. Remove the foil and weights, then bake until the bottom just begins to color, another 5 to 7 minutes. Remove the pan from the oven and reduce to 325°F.

For the Pumpkin filling:

1 15-ounce can pumpkin puree

149 grams (¾ cup packed) dark brown sugar

½ teaspoon pumpkin pie spice

¼ cup bourbon

8 -ounce container (1 cup) crème fraîche

3 large eggs

⅛ teaspoon table salt

1. While the crust bakes, in a 12-inch nonstick skillet over medium-high, combine the pumpkin, sugar, and pumpkin spice. Cook, stirring frequently, until the mixture is thickened, dark and leaves a film on the pan, about 10 minutes. Transfer to a 2-cup liquid measuring cup (the yield should be 1½ cups). Add the bourbon to the skillet, set over medium-low and scrape up any browned bits; add to the pumpkin mixture.
2. In a food processor, combine the pumpkin-bourbon mixture and crème fraiche; process until smooth. Scrape down the bowl, add the eggs and salt, then process until smooth, about 1 minute.
3. Pour the filling into the warm crust, smoothing the top. Bake on the baking sheet on the middle rack until the edges start to puff and crack and the center sets, 30 to 35 minutes. Cool the tart in the pan on a wire rack for at least 30 minutes. Remove the outer metal ring to serve warm or at room temperature with whipped cream.