Carla Makes Banana Bread
Carla Makes Banana Bread is a medium American recipe that serves 8. 300 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 15 min | Cook: 65 min | Total: 1 hr 35 min
Cost: $11.41 total, $1.43 per serving
Ingredients
- 4 Tbsp Unsalted Butter (softened, cut into cubes)
- 1 cup Dark Brown Sugar (packed)
- 2 pieces Large Eggs (room temperature)
- 1/2 cup Plain Yogurt (full‑fat; can substitute sour cream or mascarpone)
- 3 medium Overripe Bananas (mashed; skins black with brown spots)
- 1 3/4 cup All‑Purpose Flour (sifted; can replace half with whole‑wheat flour)
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 cup Walnuts (chopped; optional)
- 2 Tbsp Raw Sugar (or Granulated Sugar) (sprinkled on top for crunch; optional flaky sea salt)
Instructions
Prepare Pan
Lightly coat the metal loaf pan with butter, then line it with parchment paper that overhangs the long sides for easy lift‑out.
Time: PT3M
Soften Butter
Remove butter from the refrigerator and let it sit at room temperature for about 10 minutes until soft but not melted.
Time: PT10M
Whip Butter and Sugar
In the mixing bowl, beat the softened butter and dark brown sugar on medium‑high speed for 4 minutes until light and fluffy.
Time: PT4M
Add Eggs
Add the first egg and beat for 30 seconds, then add the second egg and beat another 30 seconds. Reduce speed if the mixture looks curdled.
Time: PT1M
Incorporate Yogurt
Add the plain yogurt and beat on low speed until just combined.
Time: PT1M
Mash Bananas
Mash the overripe bananas with a fork or masher until they are mostly smooth with a few small chunks; the mash should look glossy.
Time: PT2M
Combine Wet Ingredients
Add the mashed bananas to the butter‑egg‑yogurt mixture and stir until evenly incorporated.
Time: PT2M
Mix Dry Ingredients
In a separate bowl whisk together the sifted all‑purpose flour, baking soda, and kosher salt.
Time: PT2M
Combine Wet and Dry
Gradually add the dry flour mixture to the wet batter, mixing on low speed just until no streaks remain. Do not overmix.
Time: PT2M
Add Optional Nuts
Fold in the chopped walnuts (or other nuts) if using.
Time: PT1M
Top with Sugar
Sprinkle the raw sugar (and optional flaky sea salt) evenly over the batter surface.
Time: PT30S
Bake
Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 60‑65 minutes, rotating the pan halfway for even browning.
Time: PT65M
Temperature: 350°F
Cool and Release
Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a cooling rack. Cool completely before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 300
- Protein
- 4g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Can be made gluten‑free with GF flour, Can be dairy‑free using oil and non‑dairy yogurt
Allergens: Dairy, Eggs, Wheat, Tree nuts (if added)
Ingredient Substitutions
- Instead of Unsalted Butter: margarine, vegetable oil
- Instead of Dark Brown Sugar: light brown sugar, granulated sugar with molasses
- Instead of Large Eggs: egg substitute
- Instead of Plain Yogurt: sour cream, mascarpone
- Instead of Overripe Bananas: frozen ripe bananas (thawed)
- Instead of All‑Purpose Flour: whole‑wheat flour, gluten‑free flour blend
- Instead of Kosher Salt: table salt (use less)
- Instead of Walnuts: pecans, almonds
Equipment Needed
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Measuring Cups and Spoons
- Metal Loaf Pan (9x5 inch)
- Parchment Paper
- Oven
- Cooling Rack
- Knife (for cutting bananas)
Critical Steps — Do Not Skip
- Softening butter to the right consistency
- Whipping butter and sugar for a full 4 minutes
- Not overmixing after adding flour
- Baking until golden and checking doneness with a toothpick
Chef Tips from the Video
- Whip the butter and sugar for the full 4 minutes for maximum aeration
- Use a metal loaf pan for superior browning
- Add a sprinkle of flaky sea salt on top for a sweet‑salty contrast
Troubleshooting
Bread is dense and rubbery in the center
Check that baking soda is fresh and that the batter was not overmixed; also ensure the oven temperature is accurate.
Cracked top but undercooked interior
Lower oven temperature to 325°F and increase baking time by 5‑10 minutes; cover the top loosely with foil if it browns too quickly.
Bread sticks to the pan
Use parchment overhang and lightly grease the pan; a metal pan with a non‑stick spray works best.
Storage
Refrigerator: Wrap tightly; lasts up to 4 days
Freezer: Wrap in foil and freeze; up to 2 months
Room temperature: Can sit at room temperature for 2 days in an airtight container
Make-Ahead Tips
- The loaf freezes well; slice and wrap individual pieces before freezing
- Can be reheated in a toaster or oven for a crisp crust
Frequently Asked Questions
What is the cultural significance and history of banana bread in American cuisine?
Banana bread emerged in the United States during the Great Depression and World War II when home cooks sought ways to use overripe bananas that would otherwise spoil, turning them into a sweet, comforting loaf that became a staple of American home baking.
What regional variations of banana bread exist within the United States?
In the South, banana bread often includes pecans or walnuts and a touch of bourbon; on the West Coast, many recipes add sour cream or Greek yogurt for extra moisture, while New England bakers sometimes fold in dried cranberries for a tart contrast.
How is banana bread traditionally served in American households?
It is commonly sliced and served warm with butter, cream cheese, or jam for breakfast or an afternoon snack, and it’s also a popular potluck item because it stays moist for several days.
During what occasions is banana bread typically enjoyed in American culture?
Banana bread is a go‑to treat for family brunches, holiday gatherings, bake‑sale fundraisers, and as a comforting snack after school or work, especially when bananas are overripe.
What makes banana bread a unique example of American comfort food?
Its simplicity, reliance on pantry staples, and the way it transforms overripe fruit into a moist, sweet loaf embody the resourceful, home‑cooking spirit that defines American comfort cuisine.
What are the most common mistakes to avoid when making Best Banana Bread from Bon Appétit?
Skipping the 4‑minute butter‑sugar whip, overmixing after adding flour, using old baking soda, and under‑baking are the top errors that lead to a flat, gummy loaf.
Why does this banana bread recipe call for a 4‑minute butter and sugar whipping instead of a shorter beat?
The extended whipping creates a stable foam that traps air, giving the loaf a higher rise and a lighter crumb, which is essential for the signature tall, airy texture Bon Appétit showcases.
Can I make the Best Banana Bread ahead of time and how should I store it?
Yes—let the loaf cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to four days or freeze sliced portions for up to two months. Reheat in a toaster or oven for best texture.
What texture and appearance should I look for when the Best Banana Bread is done?
The top should be deep golden‑brown with a subtle sparkle from the raw‑sugar topping, and the crumb should be moist, tender, and slightly open‑airy without wet spots. A clean toothpick indicates doneness.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in modern, approachable cooking videos that blend professional technique with a playful, experimental spirit, covering a wide range of cuisines and home‑cooking fundamentals.
How does the YouTube channel Bon Appétit’s approach to American comfort baking differ from other cooking channels?
Bon Appétit often emphasizes precise technique—like the 4‑minute butter‑sugar whip—and uses high‑quality equipment, while also injecting humor and personality, setting it apart from more instructional‑only channels.
Last updated: August 20, 2026
