Banana Bread Muffin Recipe Bon Appetit
- November 25, 2021
Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. .
I Made 6 Banana Bread Recipes That All Claimed to Be the 'Best
By throwing "best" into the title tag (a piece of HTML that's critical to SEO) and the headline, Thurston explained, websites can enter a smaller pool, with fewer direct competitors.Andie Mitchell has been blogging for over six years and avoids the superlative "best" in her recipe titles even though there's "a lot of pressure to call something that.".While it's "attention grabbing and definitive, and that’s helpful in a sea of millions of recipes," the gravity of the word scares her.When I asked Deb Perelman, who has made Smitten Kitchen an incredibly successful blog over the course of 10 years, for her thoughts on why superlatives like best and easiest exist and with such frequency, she wrote back, "It's all S.E.O., right?".According to Tina Ujlaki, F&W's Executive Food Editor, recipes were not titled with best (and its superlative brethren: ultimate, easiest, fastest, perfect) "until it became necessary for S.E.O.In her twelve years as the founding Editorial Director for food and entertaining at Martha Stewart Living magazine, she thought of "the best" as a naming convention to be avoided (and one that she was never tempted to use).Today's web landscape — where search page real estate is extremely valuable — is a different animal.In the words of Serious Eats' Managing Culinary Director (and The Food Lab author) J. Kenji López-Alt, "you almost always want to include some sort of descriptive adjective—best, foolproof, quick and easy" to make your recipes stand out in the search results.“I would tell you right off the bat the Best Headline is not a formula for good S.E.O.,” Brian Lam, who runs The Wirecutter and The Sweethome, websites that rate gadgets and home gear for people who don’t want to spend a lot of time looking, wrote to me in an email.That out of the thousands of recipes on the web tagged "best banana bread," only a handful are published by sites deemed authorities — in Lam's words, doing "awesome work" — in the eyes of Google.Websites with more backlinks (that is, referrals from other sites) and more powerful domains (like AllRecipes.com and Food.com) are ranked more highly in search results (with Google giving them, as Thurston said, "extra credit").But "best" is especially relevant to dishes so classic you've already seen and tasted many versions: It's a way for publications to publish iconic recipes that feel neither redundant or contrived.Ujlaki of Food & Wine recalls putting her foot down every single time she was encouraged to give a recipe a click-worthy name.It's this sort of editorial discretion — and the knowledge that using "best" puts that publication's reputation on the line — that frequently determines which recipes receive the title.The BA's Best project at Bon Appétit, which is a collection of essential recipes to master, was pulled together from staff polls, cookbook research, expert and chef consultation, and test kitchen experimentation.In the early days, they used to "throw those superlatives around loosely" without outlining the specific qualities by which to measure a "best cookie," Executive Food Editor Keith Dresser told me.For Dresser, fulfilling that specific promise comes down to testing methodology that begins with a five-recipe test, in which an editor pulls examples of the dish that run the range from simple to complicated, supermarket ingredients to mail-order; they then cook, evaluate, splice, and fuse until they’ve got a working recipe.Or, on the other side of the spectrum, "the best" can be community-determined — like on AllRecipes, where anyone can peruse the ratings for the Best Brownies — and to varying degrees: Good Housekeeping chose to develop an Ultimate Potato Salad that was creamy rather than vinegary after polling their Facebook audience.But then again, our testers found that the top search result for "best sweet potato fries" — a recipe not developed by a professional — worked incredibly well.Does the fact that anyone can publish a banana bread recipe online and call it "the best" make the word meaningless?(Or, in the words of Deb Perelman, "And what, I was otherwise going through the effort of sharing a decidedly mediocre recipe for buttermilk biscuits?").Perhaps our skepticism of the word has, ironically, given rise to a different sort of importance — not because we believe a recipe that claims to be the best actually will be, but because we’re so sure it can't possibly be.“I’m drawn to it because I’m skeptical of it,” Nora Singley, food stylist, recipe developer, and culinary producer, told me."When you label something as the best or the ultimate," Rujikarn of Good Housekeeping explained, "you just know you're setting yourself up for some criticism or backlash, but we still do it because it's a catchy way to title something and I think being a little provocative is okay when it comes to potato salad.".In the end, the Cook's Illustrated's and Baked by an Introvert's loaves got zero votes; Martha Stewart's got four; Taste of Home's got seven; Food52's got eight; and the squattest, squishiest, homeliest loaf, Bon Appétit's, got twelve. .