Julia’s Best Banana Bread

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The recipe calls for a neutral oil, but I have kicked up the tropical a bit further by using coconut oil and it has come out great. I have substituted whole wheat flour for part of the flour also good. I have used fresh overripe bananas as well, when I happen to have three that all turn dark brown or black at the same time.

I Left My Parents With Specific Instructions To Stop By Julias Best Banana Bread

Before we left for vacation, I was told Julias was THE banana bread to try. My cousins husband, who grew up in Hawaii, said it was the best. So, I penciled this stop into our itinerary. On the day after my cousins wedding, my parents told me they wanted to drive around the island, and my sister wanted to snorkel. I couldnt turn down snorkeling, so I left my parents with specific instructions to stop by Julias.

We had an amazing day snorkeling in Honolua Bay. When we eventually met up with my parents, I searched around for the loaf of banana bread they were supposed to pick up. Nothing. They told me they drove right past the treehouse and couldnt turn around because the road was too narrow. I died.

So here we are, back in New York. Not having had the joy of eating Julias Best Banana Bread in Maui. Would we really dedicate a whole post to talking about Julias?

Twist. Bon Appetit highlighted Julias Maui-famous Best Banana Bread recipe in 2013. In Lilies and Loafers fashion, I tried it out and baked a loaf. It really was damn good banana bread. So moist, so fragrant, so delicious. But how would I know?

Luckily, you can order right from Julias website and have banana bread shipped right to New York. Crazy? Maybe. Was it worth it?

Bas Best Banana Bread

Here at BA everybody has their favorite banana bread recipe. We made every one14 to be exactuntil we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. From: bonappetit.com MAKES ONE 8½ X 4½” LOAF

Nonstick vegetable oil spray 1½ cups all-purpose flour 1¼ teaspoons baking soda¾ teaspoon kosher salt 1 cup dark brown sugar 1/3 cup mascarpone¼ cup unsalted butter, room temperature 2 large eggs 4 large very ripe bananas, mashed ½ cup chopped bittersweet or semisweet chocolate ½ cup chopped walnuts

Preheat oven to 350°. Lightly coat a 8 ½x4 ½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan smooth top.

Bake bread until a tester inserted into the center comes out clean, 6065 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely before slicing.

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Lets Whip Up The Batter

In a large bowl, mix with hand mixer brown sugar & butter for 5 minutes, or until creamy and fluffy. Add eggs and egg whites, vanilla and mix until all is well combined. Add sour cream, zest from one lemon and mash or blend the bananas. .

In another bowl mix flour with baking powder, salt and nuts. Slowly incorporate the flour mixture into the wet mixture. Pour the batter slowly into the parchment lined loaf pan and sprinkle with whole walnuts. Peel and slice 1 banana lengthwise & place it on the top of the batter.

How To Store Banana Bread


I always keep the bread inside the loaf pan and cover it tightly with food wrap. You can keep it on the counter for couple of days, if its not extremely hot. But during summer times I would suggest placing it in refrigerator. You can keep it up to 5-7 days, after it start to dry out. But I believe this banana bread wont stay this long in your household

Sometime I make this banana bread in ahead and I freeze it for up to 3 months, but I always place it in airtight container or Ziploc bag.

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How To Make Good Banana Bread

So first we need to get ready bananas. We are going to use in total 4 medium bananas. I like to blend my bananas in the process, because it gives smooth texture. We will be using yellow bananas , so they might be little trickier to mash to the perfection. So if you prefer smoother texture, blend the bananas. But only when its going to be the time.

Do You Need Julias Best Banana Bread

Do you have slightly soft, somewhat bruised bananas sitting on your counter? No matter how much I try to just buy the exact right amount, I always seem to have one or two. When that happens, I peel and slice them and pop them in my freezer . When I have a total of three, its time for this winning banana bread.

There is no shortage of banana bread and cake recipes. If I have a little sour cream or Greek yogurt to use up, I often choose this one from Ina Garten, the Barefoot Contessa. I recently tried this one from Dorothy Kern at Crazy for Crust -it was delicious, but definitely more of a cake. But most of the time, I turn to Julias Best Banana Bread because it is just simply the best.

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Banana Bread With Walnuts

Banana bread with walnuts – perfect breakfast and dessert recipe!

This is simply the best recipe I’ve found so far for the most moist, perfectly sweetened, and easy banana bread. I added walnuts to this recipe, but they are totally optional, even though I love my banana bread with walnuts. This recipe is so easy, you don’t even need a mixer – just mix everything with a big wooden spoon!

I’ve been eating this walnut banana bread for both breakfast and dessert for the past week and just love it!

Try this delicious banana bread with walnuts and you’ll love it as much as I do!

Recipe Vs The Real Thing


While both loaves were delicious, there were slight differences between the two. If you dont order a loaf or stop by in person, this recipe will get you the closest to a loaf of delicious banana bread.

  • Loaf pan size. I used a 10 pan. The recipe calls for three, small 5¾ x 3¼ pans. While mine was still delicious, it was slightly drier than Julias loaf. I would follow their instruction to use the smaller pans.
  • Banana ripeness. If youre going to follow the recipe, make sure your bananas are ripe. I could have waited a day or two longer for my bananas to fully ripen, but I was too eager. Waiting will definitely enhance the banana flavor in the bread. You can taste that in the loaf I ordered from Julias.
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    Twelve Hours In Coach For A Loaf Of Banana Bread One Former Maui Resident Explains

    From Bon Appétit

    It wasnt the memory of trade winds rustling palm fronds that brought me back. Or of buttery sand between my toes while watching a fiery sun hang above the Pacific. What got me on a plane to travel halfway around the world was the recollection of dense, pungent, freshly baked banana bread.

    For nearly a decade in the 80s, I kept a home on Maui. I was living a hectic life in New York, but whenever I felt overrun by the worlds demands, Id escape there. Maui was my haven, and my small hut beside the beach my sanctuary. They were simpler days , and back then, Maui was a simpler, more local place. Those days are gone, but they live in details of memory. Maybe its the power of the whole comfort food thing, but there is no more potent Maui memory for me than the smell of warm, moist banana bread. Lately Ive felt the need for that simplicity in my life again. So Ive returned. Perhaps its a fools errand, but Im chasing a feeling, and something tells me it resides in a homemade loaf of one of Mauis specialties.

    I begin my search high on the slopes of Haleakala, the 10,000-foot volcano that dominates the island. The air is cool the clouds hang. A jacaranda is flush with purple flowers. By the side of a two-lane track in the up-country community of Kula, theres a plantationstyle shack with a green corrugatedmetal roofGrandmas Coffee House.

    Id never say were the best. Al leans close and grins. But were unique.

    It is.

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    I Love Using Ripe Yellow Bananas

    Honestly, I was never big fan of banana bread and that because all recipes calls for overripe bananas. The taste of overripe bananas is very strong and is overpowering the whole cake. Please all those overripe banana bread fan, dont judge me. This is my opinion and my banana recipe. So I told myself one day, I will give banana bread the last try and it came out fabulous with nice ripe yellow bananas.

    Well in my opinion it really tastes better. And it worked out so well with a little help of sour cream or white yogourt to keep it moist and to have soft texture. I am sure you will love this recipe for banana bread.

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