A few weeks ago, I kept seeing this recipe in my Facebook feed, billed as King Arthur Flour’s Recipe of the Year. That same week I had some very ripe bananas in our fruit basket, so I took it as a sign and gave it a try. I’m pleased to say that while I’ve baked many a loaf of banana bread in the past, I liked this recipe much better than my standard one.
The recipe uses both white and whole wheat flour for a heartier treat, and includes a simple yet brilliant sugar/cinnamon topping. The bread has a tender texture and slices very easily without crumbling, a balance not easy to achieve. Mike and my co-workers proclaimed it delicious, so I’ll stick with this as my go-to banana bread recipe. Next time, I might toast the walnuts before adding them to the batter, or add some chocolate chips as well.
For the batter
- 2 cups mashed ripe bananas (about 5 medium-sized bananas)
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white flour
- 1 cup whole wheat flour*
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
*I used the spoon-and-sweep method of measuring flour for this recipe. Just spoon your flour into your measuring cup, then sweep off the excess with a knife.
For the topping
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl; set aside.
In a large bowl, stir together mashed bananas, vegetable oil, sugar, eggs, and vanilla extract until very well combined.
Mix the flours, baking soda, baking powder, salt, cinnamon, and walnuts to the banana mixture until just moistened and no dry streaks remain; be careful not to over-mix. Pour batter into prepared loaf pan and sprinkle with sugar-cinnamon topping.
Bake for 60 to 75 minutes, until a cake tester comes out clean or with just a few moist crumbs. I checked my bread at 45 minutes of baking time and tented foil over it to prevent over-browning.
Cool in the pan for 15 minutes, then loosen the sides with a spatula and turn onto a cooling rack to cool completely. Wrap tightly in plastic wrap and foil; store at room temperature for up to 5 days.