Carla Makes Banana Bread | From the Test Kitchen | Bon Appétit

action okay sorry I lost my train of thought bananas okay guys not only is this BS best banana bread this is one of the bas best that I've made the most times I have made this recipe for this banana bread dozens hundred let's just say hundreds of times it always comes out perfectly it always makes me very happy I've never made it here in the Test Kitchen though so it's all gonna be like different first things first there time that you make banana bread is when you have bananas that look like this and then people that you live with are like it would disgust ting why are their brain spots all over my bananas they're actually very sweet when they get to this stage the starches change and they're not they get more like pudding like that's really the first thing that is the first step it's like you want overripe bananas if they're not overwrite your banana bread will lack moisture it will also lack sweetness it will lack banana nests and the whole point is the bananas okay next thing before you start getting in your mixing because everything goes pretty quickly prep the pan I have to say the medal is a great choice because it conducts heat even better than glass so I think we're gonna get beautiful browning on the banana bread and that's a lot of bees so before I put any batter in my burnished metal banana bread pan all right light coating lightly coating my arm lightly coating the floor so then the recipe says to put the parchment paper which we obviously tore to fit with a long overhang or a generous overhang on the long sides which is these sides right here and that is for making banana hammock is different I know that that has another meaning but later we will make a banana bread hammock through our lifters what is that college when you have to be taken off the field and they come and they get you on a stretcher a stretcher it's like a stretcher or a banana bread gurney or a banana hammock yeah bounteous border for my banana bread but yes this will help with the lifting that has to happen later sorry backing up another thing that you want to do before you do anything is take some butter out of the fridge because it needs to be softened the reason for softening butter is so that it whips with the sugar in the right way so actually the sugar and the butter together make a whole cutting motion the butter is getting cut through with the little tiny razors of the sugar and that actually incorporates a lot of air into the butter so when you press into the butter your finger should make an impression and it does this is pulling back and I'm getting a little peak which is we're right on the edge so if you push in and your finger makes an impression that stays there but it doesn't like smoosh everything out you have softened butter have I made this with half all-purpose half whole-wheat yes I have you may do that you will not get the same rise a little bit of kosher salt and baking soda okay whip together all-purpose flour salt baking soda for the sour and that just gets set aside so softened butter 1/2 a stick dark brown sugar have I used my brown sugar at home in a pinch yes I have what you miss out on is a little bit of that darker molasses richness of the dark brown sugar totally fine we're using plain yogurt you can use marscapone which is how the recipe is written you can do sour cream these are all good all's I'm going to beat this energetically butter and sugar and like I said before the little crystals of the sugar are being lashed about through this beating action so that's why the recipe says to do this for four minutes which seems like an insane amount of time it's actually the perfect amount of time to mash your bananas so just be cool about it actually set a timer because people don't think that four minutes is real but this is a really important part of getting the nice height on the banana bread so the times that I've made this at home I didn't get a great rise two reasons baking soda could have been a little too old or I was a little too impatient with the whipping which is the thing that happens I'm really excited I don't know if de tato masher at home I only have Forks so I'm very excited about this tool which is the perfect tool the other thing that happens when you mash bananas is they kind of go from matte use up using that word again but it's not like bananas or juicy but when you mash them well enough they get really shiny and softens and you want to get to that point you don't have to go crazy smooth on this there can be pieces of banana all right so those are ready now so when we are working on the development for bas best banana bread first we started with what we always start with with the a is fast which is what is whatever recipe we have to make what is banana bread and then everybody goes through like what banana bread is too bad the banana bread to me was a recipe from Fanny farmers baking book that my mom made my whole life growing up it did not have nuts in it and it did not have raisins in it and it didn't have an icing or anything like that it was just very tall and very moist and very delicious moist is a word that a lot of people have a problem with but it is a word that's for most banana bread hold on I want to scrape down my sides because I feel like we're getting close about 30 seconds yeah it's very aerated you can see that it changed so much in color and it also gains volume right so that's how you know there's there's air in there that's what that space is all right this is looking really lovely and nice and light and creamy there's a little bit you can see there's a little bit of graininess don't worry about it two large eggs are gonna go in one at a time true story second egg bingo bango wow she looks broken it's gonna be fine this does happened to me many times so it what is happening is the it could be a little bit of the temperature change to between the eggs being a little bit colder than the butter mixture was and I think it caused some of the fat to beat up and we also added a lot of liquid which is kind of just doing its own thing in that mixture but this is trust trust I've made this many times in the same thing sometimes happens and then it's all fine yeah you got to lower your speed unless you don't mind a ton of flour kind of kicking back into your face the other thing I don't have one of those flour slides but this is also always a moment when the roundness of the bowl and the roundness of this bowl with the thing and then I get a lot of flour on the surface of my counter I'll try to gather it in the middle and then I don't want to over mix at this point because once see now it's all creamy beautiful emulsion we made our batter and it looks amazing I don't want to overmix here because once you have liquid and flour coming together you have created gluten and we don't want a tough banana bread we want like a deliciously tender okay and now the bananas go in so if you were doing those extras you would do it at the last stage the walnuts the pecans banana peanut I mean why not all right this looks gorge batters going in ever since I wrote my book I've been thinking about this a ton basically everything I know about anything about cooking I learned from somebody else and then even things that you think you came up with on your own then you tell somebody about it and they're like oh yeah I do that so it does not surprise me obviously that there's something going on here that I learned from someone I just wish I could remember who it was so I can't give them credit it was me it was it okay Brad taught me this thing and you can do this with any loaf cake pound cake any kind of thing like that it's just to give it a little crispy topper like a little added crunch I take sugar in the raw or you could even use granulated sugar and sprinkle that over the top of the cake and then when it bakes you just get a little bit of a texture differential and it looks a little bit sparkly and it's a little bit crunchy sometimes I add a little bit of flaky salt too if I'm feeling very sassy it is an adaptation with respect to the original but I just really like what happens when it bakes nicely if you don't do is totally fine it's gonna be amazing all right now it's going in the oven which is set to a predetermined temperature that I care for 53 54 60 to 65 minutes I like to go sideways because I feel like the heat is more even across and if you go the long way and the oven is cooler in the front and hotter in the back it has been 60 to 65 minutes the time has come to banana hammock this banana bread the hell out of this pan the time has come to airlift this banana bread right out of the pan but look how beautiful before we do that all those little sparkles and the little crunch holes and then these cracks are normal so if you are a banana bread crack it's totally fine well the reason that it cracked is because it rose and then it falls back down so as it rises it sort of pulls the batter apart and that creates a little seam and then as it falls back down it settles back into place so that's why it has a crack it's just all part of the natural leavening and then we have our beautiful lifter so if you didn't have the parchment which speaking from experience sometimes happens while it's still warm you should just cut around the outside of the bread let it cool this goes in the pan for a whole hour and then you're just gonna invert it onto your hand and then back onto the board but we did have parchment cuz we run the Test Kitchen we have everything um it looks really gorgeous it's perfect it's perfectly ribs risen and really nice browning mine doesn't get this brown in the glass pan so note to the wiser if that's how that expression goes a metal pan will give you even better browning so then in my house the first slice is oh it's on a little bit of an angle you know so that first slice is all about tidying up the edge also known as the Scooby Snack that is for the cook but it's really um gorgeous it's very um it's very tight crumb you didn't see all those like threads of the banana itself that darker Brown is the banana fiber I guess and then the top piece of that like a muffin top I've never had a cold because I always can't wait until it closed down so my first lace is usually warm so yeah don't cut your banana bread too thinly because then then it will crumple I like a nice thick slice of banana bread it's just perfect it's the perfect shape everything about it's perfect super moist all the way click through one of the things that we had to troubleshoot when we were working on the banana bread recipe you know sometimes with some banana breads well after you cook it it has this like kind of rubbery underbaked like wet sand across the bottom that was the thing it's about moisture content and about leavener and about temperature in the pan and the oven and we totally figured it out because there is none of that here and it's really evenly from top to bottom it's perfect it's B is best it this is the only banana bread we have softened butter also great with cream cheese and day after I highly recommend popping this in the toaster unlike a low toast setting warm it up crisping it up and then your butter will melt in or your cream cheese will soften everything sweet should have something a little bit salty because life isn't just sweetness you know what I mean Leoni are you banana bread lover of the banana I are you know not so this is a nice slice with butter and salt but if you would like it Plain Jane I can just mix that up for you we were talking there in Boise great flavor very banana which I like not too sweet well this is very nice I'm gonna pick it up I am too and this one yet yeah and this one's ruined me for all others it only has brown sugar so it doesn't go to like crazy cake but bits of its cake I mean I'm gonna get right down to it a little bit salt do you know people who don't like bananas are you familiar with this rap oh he hates them luckily she doesn't he hates them and you know who else hates bananas Martha Stewart Gaby that was great Gary do you like bananas banana bread is one of my I do like I do like that's funny you do the nut yes we just were talking about sometimes like optional yeah so like what kind of nut okay all right become interesting so you don't make the BAS best banana no but I wanted I make it in oh yeah you are we used to have bananas in the kitchen but then I thought they got outlawed by Gabi because they would go over right right mm-hmm yeah so do you ever freeze them it's good isn't it what you use them frozen here no they were fresh it's great whether the ones I had of them are practically liquefied people don't like bananas though yeah people have very strong anti banana feelings no but Chris Rock was one of them the man hates banana yes and then one time he had to do like yo Nana recipe you know where you take the frozen banana and try to make like ice cream out of it yeah he almost he almost went insane it was like the worst week of his life I have what do you read that before that happening reaction say that with my Nana yeah Brad so like green or tomorrow family or by the experiences with texture I can eat them if they're green and I can eat them in there all right we love bananas yes we're bananas for bananas go fine ND okay great hiding somewhere cool thank you bananas for bananas so you heard it here first folks and if you've been making other banana breads you've been doing it wrong that's all there is to say unless Tommy wants to say something

Channel: Bon Appétit

Views: 2,636,271

Rating: 4.9085398 out of 5

Keywords: test kitchen, banana bread, carla music, from the test kitchen, carla, carla bon appetit, carla makes, carla makes banana bread, carla banana bread, banana bread recipe, make banana bread, making banana bread, how to banana bread, how to make banana bread, banana bread bon appetit, bon appetit banana bread, best banana bread, easy banana bread, carla test kitchen, banana, bread, food, bon appetit

Id: uXAuzS8V9AY

Length: 16min 31sec (991 seconds)

Published: Fri Jun 28 2019

Reddit Comments

[u/ruthfadedginsburg_2]

Will be making this in the next few days! I'll add pecans and lemon zest to the batter and use sanding sugar plus a few sunflower seeds on top

[u/ThisDerpForSale]

Brad as a New Jersey Ferry Ensign is something I now really want to see.

[u/iLoveHAX]

🅱️anana 🅱️read