I’ve got some overripe bananas aging in my kitchen so today I’m gonna teach you how to make Bon Appetit’s Banana Bread recipe by Carla. Its the best way to avoid wasting bananas..


  • 1½ cups all-purpose flour

  • 1¼ teaspoons baking soda

  • ¾ teaspoon kosher salt

  • 1 cup (packed) dark brown sugar

  • ⅓ cup sour cream, mascarpone, plain whole-milk Greek yogurt or whatever else you have

  • ¼ cup (½ stick) unsalted butter, room temperature

  • 2 large eggs

  • 4 large very ripe bananas, mashed (about 1½ cups)

  • Butter for greasing


  • 1/2 Walnuts, Chopped

  • 1/2 Cup Chocolate Chips



  • Preheat oven to 350°.

  • Whisk flour, baking soda, and salt in a medium bowl.

  • Using a hand or electric mixer on medium-high speed, beat brown sugar, sour cream, and butter in a large bowl until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of the bowl as needed.

  • Reduce speed to low and add flour, baking soda and salt mixture, and mix it together. Add the mashed bananas and mix just until combined. If you’re using nuts or chocolate, fold them in by hand.

  • With butter, grease a bread or loaf pan and line with parchment paper, leaving an overhang so you can easily pull it out when it's done. Scrape batter into pan.

  • Bake the bread in the oven for about 60-70 minutes or until a toothpick inserted in the center comes out clean.

  • Transfer the pan to a rack and let it cool for at least 1 hour before slicing.

  • To preserve in the freezer, slice and wrap each slice very well. Place the wrapped slices in the freezer. When you want some, take a slice out and let it defrost for 30 minutes and then reheat in a pan with some melted butter and brown on each side. It’s delicious.

Recipe from Bon Appetit -


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