I’m trying to find the best moist banana bread recipe. I’m going to be testing 3 famous recipes by New York Times, Bon Appétit and Flour Bakery. Flour Bakery is known for their amazing banana bread so felt it should be one of the competitors. After baking the banana bread recipes I’m going to give them all a taste and determine which recipe is the best and the most worth it for you to make at home!

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New York Times:
¼ cup butter, more for greasing pan
¼ + ⅛ cup dark brown sugar
1 eggs, at room temperature
1 ⅙ cups very ripe bananas (about 2.5)
1 cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon salt
FOR THE TOPPING
1.5 tablespoons chopped walnuts or pecans
½ tablespoon granulated or coarse sugar
⅛ teaspoon cinnamon

Bon Appetit:
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)

Flour bakery:
½ + ⅓ cups all-purpose flour
½ teaspoon baking soda
⅛ teaspoon ground cinnamon
¼ teaspoon salt
½ cup plus 1 tablespoons sugar
1 eggs
¼ cup oil
1 ¾ bananas, very ripe, mashed
1 tablespoons creme fraiche or sour cream
½ teaspoon vanilla extract
⅓ cup walnuts, toasted and chopped

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