The last time I made banana bread I said, “As far as I’m concerned, the chopped walnuts are not optional. I won’t think you’re a bad person if you don’t use them … I just won’t like your bread.” So you might wonder why there aren’t any nuts this time.
Here’s why: There’s a difference between “optional” and “I thought I had some, but I didn’t.” The lesson for today, kids, is make sure you have all the ingredients before you start baking.
And the other lesson? Fresh banana bread, still warm from the oven, is pretty good even without any nuts in it.
Ingredients
1¾ cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana (2-3 medium bananas)
5 1/3 tablespoons butter (1/3 cup), softened
2 tablespoons milk
2 eggs
Topping
raw sugar
cinnamon (not pictured)
Directions
Combine one cup of the flour with all the other dry ingredients and whisk together. (Yes, I’m cheating and using the stand mixer. But this one is really easy to do by hand, too.)
Add the bananas and beat them in until well mixed.
Add the butter and milk and beat again until all the lumps of butter are smoothed out.
Finally, add the rest of the flour and the eggs and beat on medium speed for 4-5 minutes.
Flour a loaf pan (click here for directions on flouring a pan) and pour in the batter.
For a slightly crispy, tasty crust, sprinkle on a tablespoon or two of raw sugar — or any other kind with larger crystals than regular white granulated sugar — and a teaspoon of cinnamon.
Bake at 350° for 50-60 minutes, until a knife inserted through the tallest part comes out without raw dough stuck to it.
Don’t expect the knife to come out completely dry, this is a very moist bread.
Serve warm from the oven with plenty of butter.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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10 Comments
Looks Yummy!
Thanks VERY much for this! My mother used to make what I always thought was the best banana bread on the Planet. I’ve never been quite able to replicate it, so I’m going to give your recipe a try. I love a nice loaf style dessert!
My only problem with banana bread is that I have to hide the bananas so noone will eat them.
Gahhhh….raw sugar. I love to eat it straight.
Did you use raw sugar IN the bread as well as on top? The tan color threw me a bit. Does raw sugar measure the same as refined….cup for cup?
Wendy, we did use raw sugar in the batter, too, but you don’t have to. We measured the same as we would for white sugar.
For my first banana bread, I made this recipe:
http://southernfood.about.com/od/bananabread/r/bl30322m.htm?p=1
Not only was it SUPER easy, it was really yummy as well.
How funny you should revisit this topic. I’ve been wanting to make your banana cake forever, so when I had a few bananas past their prime last week I searched your posts for a banana bread. (I was in the mood for bread!) I was so delighted to find you had indeed posted a banana bread recipe and quickly printed it out & started baking. I’ve had a lot of bad banana bread recipes & have been searching for one that meets my expectations forever – but no more. And now you post it again – I’ll have to hide some bananas – they go quick here.
I made this banana bread last night and it was delicious! My boyfriend hates nuts, so it was perfect for us. I was planning on taking the leftovers to my parents for Easter this weekend, but I don’t think that it’s going to make it that long!
You can always make more.
this looks delicious! I have been looking for a good banana bread recipe forever. I love your site name by the way. I grew up with my grandmother and cook like her! (mostly). I’m a fan now!