Banana Bread?—Nononono! It’s Banana Banana Bread

I was reminded of Paul Simon’s iconic hit as I was making banana bread the other day. I’m quickly finding that there are at least fifty ways to make the sweet treat. (If you want to relive a bit of Paul Simon’s performance of Fifty Ways in the Central Park Concert while you make your banana bread, here is a link: Paul Simon. Watch out, though.You’ll be singing it for the rest of the day.)

I know that I recently posted a banana bread recipe.

Bear with me.

There is a new development on the banana bread front that you will definitely want to look at if you are a banana bread diva (or divo).

Believe it or not, King Arthur Flour’s site has posted a template that allows you to fill in the ingredients you want to put into your banana bread and the site then calculates the proper amount you’ll need of each ingredient. You can find the link here. Is that cool or what?

Also, I’ve found a new banana bread recipe I want to share. Actually, it is banana banana bread. (No. That’s not a typo.) It really IS banana banana bread. (This recipe is adapted from one you’ll find on the Genius Kitchen site here .)

I confess that the recipe did pique my interest because of the repetitive title. Grammarians have a term for this type of repetitive use of words. It’s contrastive focus reduplication. (You know grammarians. They have to make things sound hard!) Using this construction, the double mention of banana gives emphasis to the strength of the banana ingredient in the bread. It’s not just banana bread. It’s banana banana bread!  If you want to throw this bit of grammatical trivia around at your next dinner party, be my guest. Really cool cool grammarians us the term CR, by the way.

You don’t need to be coy about making this banana bread recipe.  It’s really good.

Banana Banana Bread

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Ingredients

For the Bread
• 1/4 pound cool butter (1 stick)
• 3/4 C. dark brown sugar
• 2 eggs (at room temperature)
• 2 1/2 C. very ripe bananas (about 5)
• 2 C. all-purpose flour
• 1 t. baking soda
• 1/4 t. salt
For The Topping
• 3 T. chopped walnuts
• 1 T. granulated or coarse sugar
• 1/8 t.cinnamon

Instructions

1. Preheat oven to 350 degrees F. Grease a 9 inch by 5 inch loaf pan. You can line the bottom of the loaf pan with parchment to ensure that it will come out of the pan easily after baking.
2. Cream the butter in the mixer bowl of your stand mixer until the butter is light-colored and fluffy. Add the sugar and continue beating for about 2 more minutes. Add room-temperature eggs one at a time, mixing thoroughly after the addition of each egg. Mash the bananas and mix in the bananas. You only want small lumps of banana to remain in your batter after it is mixed.
3. Whisk dry ingredients (flour, baking soda and salt) together. Add the banana mixture to the dry ingredients and mix until all the ingredients are just combined. Pour batter into your prepared pan. Prepare topping and sprinkle it over the batter.
4. Bake in preheated oven for about 65 minutes. The bread is done when you can insert a toothpick into the center of the bread and the toothpick comes out clean. If you have a digital baking thermometer, the internal temperature of the bread should read between 190-200 degrees F. when the bread is done.
5. When the banana bread is finished, remove the pan from the oven and let it sit on the counter for about 10 minutes. After ten minutes, run a knife around the edges of the bread to make it easier to remove the bread from the pan and turn the bread out onto a wire rack. Allow the bread to cool completely.

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