Banana Bread

We wanted to make over this classic recipe, reducing the fat and calories, but keeping it light and moist with great banana flavor. Starting with the bananas, we found it very important to pay close attention to their condition. Sweet, older, darkly speckled bananas infused the bread with both moisture and flavor (see Quick Tip below). When it came to fat, we tested three different banana breads with low amounts of butter—2 tablespoons, 3 tablespoons, and 4 tablespoons. We found that 4 tablespoons of butter was a bit higher in fat and calories than we wanted for our lightened bread. Therefore, we were determined to see if we could make 3 tablespoons of butter work.

 

We were successful in getting lower amounts of fat to work in this recipe by using the right mix of flours (all-purpose and cake) and the correct mixing method, creaming. The creaming method is more often used for cake batters and starts with creaming butter and sugar until light and fluffy, usually with an electric mixer. Eggs and flavorings are beaten in, and then the dry and liquid ingredients are added alternately. This method gave us the tender crumb we desired, but it also dispersed the butter more evenly throughout the batter, ensuring great buttery flavor in every bite.

Link To: Loaf Pan Equipment Test

 

To download this recipe as a Word document, click here.

 

Makes One 9-inch loaf

Serves 10

If you don’t have very ripe bananas on hand, try this trick for coaxing out the prized natural sugars in nearly ripe bananas. Before peeling and mashing the bananas, lay them on a baking sheet and pop them into the heated oven for 15 minutes. If you don’t have nonstick baking spray with flour, butter the pan and dust with flour.

 

Nonstick baking spray with flour (see note)

11/2 cups (71/2 ounces) unbleached all-purpose flour

1/2 cup (2 ounces) cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (51/4 ounces) sugar

3 very ripe, darkly speckled large bananas (about 11/4 pounds), mashed well (about 11/2 cups)

1/4 cup plain low-fat yogurt

1 teaspoon vanilla extract

3 tablespoons unsalted butter, softened

2 large eggs

1/4 cup walnuts, chopped (optional)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and 1⁄4 cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt, and vanilla together; set aside.

2. Beat the remaining 1⁄2 cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition.

3. Reduce the mixer speed to low. Beat in half of the flour mixture until just incorporated, followed by one-third of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the banana mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.

4. Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

 

PER SLICE: Cal 240; Fat 4.5 g; Sat fat 3 g; Chol 50 mg; Carb 46 g; Protein 4 g;Fiber 2 g; Sodium 190 mg

PER SLICE WITH NUTS: Cal 260; Fat 6 g; Sat fat 3 g; Chol 50 mg; Carb 46 g; Protein5 g; Fiber 3 g; Sodium 190 mg

 

QUICK TIP:

Storing Overripe Bananas for Banana Bread

Wanting to get more moisture in our bread, we place overripe unpeeled bananas in a zipper-lock plastic bag and freeze them. As available, add more bananas to the bag. When you are ready to make bread, thaw the bananas on the counter until softened.