Banana Bread Recipe Cook’s Illustrated: Top Tips & Tricks

Banana bread is a timeless classic that combines the sweet, comforting flavors of ripe bananas with a moist, tender crumb. The Cook’s Illustrated banana bread recipe has become a favorite among home bakers for its perfectly balanced texture and flavor.

Whether you’re looking to use up those overripe bananas on your countertop or simply craving a slice of homemade goodness with your morning coffee, this recipe promises a reliable and delicious outcome every time.

What sets this recipe apart is its thoughtful ingredient proportions and baking techniques developed through rigorous testing. From the inclusion of buttermilk for added moisture and tang to the careful mixing method that avoids overworking the batter, every step is designed to yield a banana bread that’s flavorful, moist, and just dense enough.

Whether you’re a novice baker or a seasoned pro, this recipe will quickly become your go-to for a quick sweet treat or an afternoon snack.

Why You’ll Love This Recipe

This banana bread recipe from Cook’s Illustrated stands out for several reasons. First, it achieves the perfect balance between moistness and crumb structure, so your banana bread won’t be dry or gummy.

The use of buttermilk adds a subtle tang that complements the natural sweetness of the bananas beautifully.

Additionally, the recipe uses simple, pantry-friendly ingredients and straightforward techniques, making it easy to follow. You’ll appreciate the gentle folding method that keeps the bread light without sacrificing richness.

The result is a loaf with a golden crust, tender interior, and wonderful banana flavor that’s not overpowering.

Finally, it’s versatile enough to customize with your favorite mix-ins like nuts, chocolate chips, or dried fruit, making it a recipe that can quickly adapt to your taste preferences or ingredient availability.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 2 large ripe bananas, mashed (about 1 cup)
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature
• 6 tablespoons (85g) unsalted butter, melted and cooled
• ½ cup (120ml) buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips

Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Whisk or fork
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Medium-sized sieve or sifter (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with butter or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. If you want a lighter texture, sift the flour mixture to aerate it.
3. In a large bowl, mash the ripe bananas until smooth. Add the sugar and whisk until combined.
4. Beat in the egg, then stir in the melted butter, buttermilk, and vanilla extract until the mixture is smooth and creamy.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Be careful not to overmix. The batter will be thick and slightly lumpy.
6. If using, fold in the chopped walnuts or chocolate chips now, distributing them evenly without overworking the batter.
7. Pour the batter into your prepared loaf pan, smoothing the top with the spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

“For the best flavor, use bananas that are heavily speckled or even blackened — the riper, the better!”

Use room temperature ingredients: This helps the batter combine more smoothly and promotes even baking.

Try swapping buttermilk: If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes to curdle.

Mix-ins ideas: Add ½ cup chopped pecans, walnuts, or dark chocolate chips for added texture and flavor. Dried cranberries or shredded coconut can also add a delightful twist.

For a healthier option: Substitute half the all-purpose flour with whole wheat pastry flour and reduce sugar by 1/4 cup. You can also swap butter for coconut oil for a dairy-free version.

Make mini loaves or muffins: Divide the batter into mini loaf pans or muffin tins and reduce baking time to about 20-25 minutes for muffins or 35-40 minutes for mini loaves.

Nutrition Facts

Serving Suggestions

Banana bread is incredibly versatile and delicious on its own or with a variety of accompaniments. For a simple treat, serve a warm slice slathered with butter or cream cheese.

Adding a drizzle of honey or a smear of nut butter also pairs wonderfully.

For a breakfast twist, top your banana bread with Greek yogurt and fresh berries or banana slices. It also makes a great base for a dessert by serving it alongside vanilla ice cream or a dollop of whipped cream and a sprinkle of cinnamon.

Looking for more delicious recipes to complement your banana bread? Check out these favorites:

• Veg Grilled Sandwich Recipes That Are Quick and Delicious
• Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy
• Backpacking Dehydrated Vegan Meal Recipes for Easy Camping

Conclusion

This Cook’s Illustrated banana bread recipe is a wonderful addition to any home baker’s repertoire. Its foolproof method yields a moist, flavorful loaf that highlights the natural sweetness of ripe bananas with a subtle tang from buttermilk.

The straightforward ingredients and simple instructions make it accessible for bakers of all skill levels, while still delivering a bakery-worthy treat.

Whether you’re baking for yourself, your family, or a gathering of friends, this banana bread recipe hits all the right notes. Experiment with your favorite mix-ins or serve it alongside other delicious recipes like Veg Grilled Sandwich Recipes That Are Quick and Delicious to create a memorable meal.

Happy baking!

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