Banana bread is certainly not my favorite quick bread, but I know a good one when I see and taste it. When I had 3 overripe bananas sadly slouching on the counter and going downhill quickly, I scurried to find a recipe.
My mom's recipe is alright, but too sweet and oily. Other recipes I've tried have been forgettable. So I was happy to find the linked recipe from the scrutinizing folks at America's Test Kitchen. As they tend to excel at homey American foods, this recipe was a winner and is now my go-to recipe for banana bread.
Pictured below, it is everything a quick bread should be: super easy to put together (no fancy equipment or major clean up) and super homey and delicious. Unfortunately, I didn't have any walnuts on hand like the recipe calls for, so I had to improvise and threw in the meager remnants of a bag of semi-sweet chocolate chips and a handful of dried cranberries. While my plan B worked alright, I think using only toasted walnuts would have taken it to the next level. Chocolate chips are too sweet and overpowering in banana bread IMO. Unless you're allergic, go for the walnuts!!
I like that this recipe uses melted butter instead of nasty veg/canola oil. I also like that there's alot of banana and not too many fillers or spices to complicate it. Crumb was tight and very tender (from the yogurt), and the exterior was a beautiful, even bronze w/ that cracked crest that gives it oomph and character. Sliced like a dream. The banana really sang and thanked me for a dignified transformation. Tastes better as it ages...
BTW, if you think you have a better BB recipe, then please share...I'm not sure if I need it, but I'm a sucker for recipe comparisons.