The Best Banana Bread

I don’t usually post recipes that wear „the best”, „the most delicious” or other similar names. Not because my recipes don’t deserve these names, but because I am well aware that not everyone’s taste is the same, so my likings may not always be the same as yours. Claiming one recipe to be the best does come with a certain responsibility that I don’t wanna bear too often. But once in a while, there comes a recipe that deserves it all, there comes THE recipe, the one that turns your world upside down for a while, the one that mesmerizes you and proves you that what you knew before about baking was wrong.

The best banana bread is something I’ve been searching for a long time, often with results that never made it to the blog simply because they didn’t worth wasting ingredients on them. So I was a bit held back by my past experiences when I first found this recipe. Michael Suas is the one „guilty” for this fluffy, moist, packed with banana bread – the recipe is an adaptation from his Banana Bread recipe, found in one of the best books I’ve got my hands on lately: Advanced Bread and Pastry.

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The Best Banana Bread

I am not one to give titles easily, but this banana bread is just perfect for my taste: moist, super fluffy and so fragrant!

Servings :2 loaf breads

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Ingredients

  

• 360 g banana puree
• 40 g buttermilk
• 5 g vanilla extract
• 230 g white granulated sugar
• 100 g dark brown sugar
• 3 medium-size eggs
• 145 g vegetable oil
• 345 g all-purpose flour
• 7 g baking soda
• 7 g baking powder
• 3 g salt
• 3 g cinnamon powder
• 100 g walnuts (roasted and chopped)

Instructions

 

• Combine the banana puree, buttermilk and vanilla in a bowl and place aside.
• Sift the flour with baking soda, baking powder, salt and cinnamon in another bowl.
• Mix the white sugar, brown sugar, eggs and oil in a bowl with an electric mixer for a few minutes or until pale and double in volume.
• Stir in half of the flour, followed by the banana mixture and the rest of the flour.
• Lastly, fold in the walnuts then spoon the batter into 2 20x9cm bread pans.
• Bake in the preheated oven at 335°F for 45-50 minutes or until a toothpick comes out clean.
• Allow the breads to cool down in the pans for 10 minutes then transfer on a cooling rack.

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