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.