Best Banana Nut Bread

Name: Best Banana Nut Bread
Ingredients: Salted butter, at room temperature, for greasing the pan; 3/4 cup plus 1 tablespoon (173 grams) dark brown sugar; 2/3 cup (131 grams) canola oil; 1/4 cup (57 grams) whole-milk plain yogurt; 2 large eggs; 2 teaspoons pure vanilla extract; 1 teaspoon bourbon; 1 3/4 cups (395 grams) mashed super ripe bananas (3 to 4 bananas); 1 1/4 cups (160 grams) all-purpose flour; 3/4 cup (90 grams) whole-wheat flour; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1/2 cup (60 grams) chopped toasted walnuts

13 ingredients

5 steps

Ingredients

Salted butter, at room temperature, for greasing the pan
3/4 cup plus 1 tablespoon (173 grams) dark brown sugar
2/3 cup (131 grams) canola oil
1/4 cup (57 grams) whole-milk plain yogurt
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon bourbon
1 3/4 cups (395 grams) mashed super ripe bananas (3 to 4 bananas)
1 1/4 cups (160 grams) all-purpose flour
3/4 cup (90 grams) whole-wheat flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup (60 grams) chopped toasted walnuts

Directions

1

Heat the oven to 350°F. Grease an 8 1/2x4 1/2-inch loaf pan with the salted butter. (Note: You can also use a 9x5-inch loaf pan if it's all you have, but the loaf will turn out shorter, and will take less time in the oven.) Set the loaf pan on a rimmed sheet tray (this makes getting the loaf in and out of the oven a lot easier).
2

Combine the brown sugar, canola oil, yogurt, eggs, vanilla, and bourbon in a medium bowl. Whisk until smooth. Add the mashed banana and whisk again.
3

Combine the flours, baking powder, and salt in a separate, larger bowl. Stir to combine. Add the liquid ingredients to this dry mixture and use a wooden spoon or rubber spatula to gently stir until just combined. Stir in the walnuts.
4

Pour this batter into the greased loaf pan. Bake for about 75 minutes (rotating halfway through), or until a sharp knife or cake tester inserted in the center comes out clean. Check in frequently toward the end to make sure you don't overbake.
5

Let the pan cool until it's warm enough that you can comfortably touch. Turn out the loaf onto a cooling rack to cool completely, domed side facing up. Serve in thick slices.