← home

Banana bread

Serves: 10 to 12 servings Makes: 1 loaf

Ingredients

4 medium bananas (20 ounces; 565g), ripe but not fully black
4 ounces plain Greek yogurt (1/2 cup; 115g), preferably nonfat
2 large eggs, straight from the fridge
1/2 ounce vanilla extract (1 tablespoon; 15g)
10 ounces all-purpose flour (2 cups; 280g)
5 1/4 ounces sugar (3/4 cup; 150g), preferably toasted
3 ounces oat flour (3/4 cup; 85g) or whole wheat
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon (3g) Diamond Crystal kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground or grated nutmeg
5 1/4 ounces coconut oil, virgin or refined (3/4 cup; 150g), creamy but firm, about 70°F (21°C)
6 ounces toasted pecan or other nut pieces (1 cup; 170g)

Line a 10 1/2– by 5 1/2–inch loaf pan with a 9- by 13-inch sheet of parchment paper, or two 9- by 5-inch loaf pans with 7- by 13-inch sheets of parchment paper. Adjust oven rack to lower-middle position and preheat to 350°F. Peel bananas (for roughly 12 ounces or 340g fruit) and mash with Greek yogurt, eggs, and vanilla in a medium bowl. If bananas are under-ripe, cover bowl with plastic and let mixture stand 30 minutes.
Combine flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until coconut oil disappears into a mealy powder. Add banana mash and continue mixing only until the floury bits disappear. Fold in nuts with a flexible spatula, scrape into prepared pan(s), and spread into an even layer. Bake until well risen and golden brown, or to an internal temperature of around 206°F (97°C), about 70 minutes for a large loaf or 45 for small. Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge. Serve with Banana Whipped Cream, if desired.
For Banana Nut Muffins: Divide batter evenly among 12 lightly greased nonstick muffin cups, adding approximately 1/2 cup (4 ounces; 120g) to each cup. Bake until domed and just beginning to brown around the edges, about 25 minutes.