I have been baking Banana Bread since I was a little girl and have tried numerous recipes over the course of my life. The recipe that I religiously used until the last year, is the recipe that I grew up baking in the kitchen as a little girl with my mom. It is written in this little mitten shaped spiral recipe book that I must have written in elementary school. I never ventured out, always made that same recipe time, and time again. It wasn’t until I was pregnant this past year, that I had monthly cravings of banana bread and my tried and true recipe, just wasn’t enough!
So I knew there surely had to be a better recipe out there than the banana bread recipe I knew so well from my childhood. I tried many variations; some too sugary, some to salty, others not enough banana or simply just too dry. Until this recipe that I now believe to be the Holy Grail of banana bread recipes.
It is from one of my usual go to websites Bon Appetit and ever since I tried this recipe the first time while I was pregnant, I haven’t gone back. It is the perfect mix of banana flavor, sweetness, a perfect density and not so moist to where it sticks to every finger.
Of course, I make adjustments here and there depending on what ingredients I have. I doubled the recipe this time, as last time the loaf was gone in a few days and I wish I had a second one. Today, I didn’t have enough butter so I substituted applesauce instead and last time I used sour cream but today I used Greek yogurt. I always add in the walnuts but never the chocolate chips as for some reason, a traditional banana bread just doesn’t include chocolate chips to me. I also always use light brown sugar as well, as I just never have dark brown on hand. However, any adjustment within reason you make, I am sure will still result in the best banana bread you have ever eaten.
For the recipe, click here: BA’s Best Banana Bread