I had extra bananas and didn't want them to go to waste so I searched the web for the best banana bread recipe and of course Bon Appétit Mag was at the top. Did it live up to the hype? YES !!

Too simple and so delicious. Instead of lining the pan with parchment paper (per instructions), I used an AMPLE amount of extra virgin olive oil cooking spray, which made the edges even crispier. I was still able to get it out of the pan very well. I also placed a sliced ​​banana on the dough and sprinkled with cinnamon before putting it in the oven. Adding a nice touch.

I never put ripe bananas in my compost bin again!

Here is the recipe with my adjustments

  • Non-stick vegetable oil spray
  • cups all purpose flour
  • coffee spoons baking soda
  • ¾ teaspoon kosher salt
  • 1 Chopped off packed dark brown sugar
  • Chopped off plain Greek yogurt with whole milk
  • ¼ cup or ½ stick of unsalted butter, room temperature
  • 2 large eggs
  • 4 large, ripe bananas mash (optional: an additional banana for the top of the bread)
  • ½ Chopped off crushed walnut
  • Cinnamon, optional
  1. Preheat the oven to 350 °. Liberally coat an 8½x4½ "loaf pan with nonstick spray (they recommend lining with parchment paper, leaving generously on the long sides, but I didn't), whisk in the flour, baking soda and salt in medium bowl.on high speed, beat brown sugar, Greek yogurt and butter in large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to Mix. Reduce speed to low, add flour mixture and stir until combined. Add bananas and mix until blended. Stir in nuts, transfer to pan. Add banana slices and cinnamon on top if desired Bake bread for about 60 to 65 minutes Transfer to a wire rack and let cool before eating.