BANANA BREAD WITHOUT MILK RECIPES

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BA'S BEST BANANA BREAD RECIPE | BON APPéTIT



BA's Best Banana Bread Recipe | Bon Appétit image

The key to this banana bread recipe is dark brown sugar for moisture and a dollop of mascarpone for superior tenderness. Walnuts and chocolate are optional but encouraged.

Provided by Bon Appétit

Yield Makes one 8½x4½" loaf

Number Of Ingredients 11

Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.
  • Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

BA'S BEST BANANA BREAD RECIPE | BON APPéTIT



BA's Best Banana Bread Recipe | Bon Appétit image

The key to this banana bread recipe is dark brown sugar for moisture and a dollop of mascarpone for superior tenderness. Walnuts and chocolate are optional but encouraged.

Provided by Bon Appétit

Yield Makes one 8½x4½" loaf

Number Of Ingredients 11

Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.
  • Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

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