The Perfect Banana Bread Recipe (Stand Mixer Version)

Ingredients

Preheat oven to 425°F (220°C). Grease a 9x5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, combine melted butter, oil, brown sugar, and granulated sugar. Mix on medium speed until well combined, about 1 minute.
Reduce speed to low and add eggs one at a time, mixing well after each addition. Add mashed bananas, Greek yogurt, and vanilla extract. Mix until just combined, about 30 seconds.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, scraping down the sides of the bowl as needed. Be careful not to overmix.
Remove the bowl from the stand mixer. If using nuts, fold them in gently by hand with a rubber spatula.
Pour the batter into the prepared loaf pan. Let it rest for 10 minutes.
Place in the preheated oven and immediately reduce the temperature to 350°F (175°C).
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil.
Cool in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.

Flour: 2 cups provide enough structure without making the bread too dense.
Leavening: A combination of baking soda and baking powder ensures proper rise and balances the acidity from the bananas and yogurt.
Salt: Enhances flavors and balances sweetness.
Cinnamon: Complements the banana flavor and adds complexity.
Fats: A combination of melted butter (for flavor) and oil (for moisture) creates a tender, moist crumb.
Sugars: Brown sugar adds moisture and depth of flavor, while granulated sugar aids in browning.
Eggs: Provide structure, richness, and help emulsify the batter.
Bananas: Very ripe bananas offer maximum flavor and natural sweetness.
Greek yogurt: Adds moisture, tenderness, and a subtle tang that enhances flavor.
Vanilla: Enhances overall flavor and perceived sweetness.
Toasted nuts: Optional for texture and enhanced nutty flavor.
Resting batter: Allows flour to fully hydrate, improving texture.
Initial high temperature: Promotes initial rise for a nicely domed loaf.

Creaming Method: Using a stand mixer allows us to effectively cream the butter, oil, and sugars, creating a light and fluffy base for our batter.
Consistent Mixing: The stand mixer ensures even distribution of ingredients, particularly important for incorporating the eggs and bananas uniformly.
Controlled Gluten Development: By using low speed when adding dry ingredients, we can better control gluten development, helping to avoid overmixing.
Efficient Incorporation: The paddle attachment is ideal for quick and thorough incorporation of ingredients without overworking the batter.
Manual Folding: We still fold in nuts by hand to maintain their texture and avoid overmixing the batter at the final stage.

Use very ripe, almost black bananas for best flavor.
Don't overmix the batter to avoid tough bread.
The initial high oven temperature creates a nice rise; lowering it ensures even baking.
Tent with foil if the top browns too quickly.
Allow the bread to cool completely for the best texture when slicing.

Use the paddle attachment throughout the process for best results.
Keep the mixer on low speed when adding dry ingredients to avoid flour clouds and prevent overmixing.
Stop the mixer and scrape down the sides and bottom of the bowl occasionally to ensure all ingredients are well incorporated.
The final batter should be slightly lumpy; a completely smooth batter indicates overmixing.

A classic and easy banana bread recipe that yields moist and flavorful loaves.

Preheat oven to 350°F (175°C). Grease two 9x5 inch loaf pans with non-stick cooking spray.
In a large bowl, whisk together the melted butter and granulated sugar until combined.
Whisk in the eggs one at a time, then the vanilla, oil, and milk.
Stir in the mashed bananas until well incorporated.
In a separate bowl, whisk together the baking soda, baking powder, cinnamon, flour, and salt.
Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Fold in the chopped walnuts.
Divide the batter evenly between the prepared loaf pans.
(Optional) Mix together 1/4 cup brown sugar and 1/4 cup chopped walnuts. Sprinkle over the tops of the loaves.
Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached.
Allow the loaves to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Baking times may vary, so use the toothpick test and an instant-read thermometer (internal temp should reach 197°F-198°F/91°C-92°C).
For muffins instead of loaves, bake for 25-28 minutes.
Add 1 cup of semi-sweet chocolate chips to the batter for extra indulgence.
Bread will keep covered at room temperature for up to 3 days, or refrigerated for up to 5 days.
Freeze for up to 3 months, thawing in the refrigerator before serving.