When a wonderful baking resource like King Arthur Flour bestows the title of “Recipe of the Year” on one of its creations, I sit up and take notice. That is particularly true for me because I was so in love with their lemon bliss bundt cake winner for last year. (See recipe here.) If King Arthur Flour says a recipe is stellar, I believe it.
Recently, I wrote about Jessamyn Waldman Rodriguez’ Hot Bread Kitchen and her recipe for hot cross buns. I hope you have tried them by now. They are pretty wonderful. (You can find the recipe here.) I remember reading in one of the sections of Rodriguez’ book that one of the questions HBK routinely asks trainee applicants (who are mostly immigrants) is what breads they already know how to bake. Invariably, she wrote, applicants list banana bread. Apparently, that bunch of overripe bananas that sits on our counters is one of those six degrees (or less) of separation that link bakers the world over.
Certainly, if you look online for banana bread recipes you will find unlimited takes on the traditional recipe. For example, I found a recipe for “I Be Jammin’ Jamaican Banana Bread.” That one made me laugh. There are lots of other variations, too– avocado banana bread, Nutella banana bread, chocolate chip banana bread and banana bread with a wide ribbon of cream cheese baked into the bread (I’m thinking I’ll try that one!).
Before you give all those exotic banana breads a try, bake this one. It is moist and full of banana flavor and will remind you how good traditional banana bread can be.
Here is the recipe.
Save RecipeIngredients
- 16 ounces thoroughly mashed banana (about 4-5 medium bananas)
- 3 1/2 ounces vegetable oil
- 7 1/2 ounces brown sugar
- 2 large eggs
- 1 t. vanilla extract
- 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 4 ounces King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 t. baking soda
- 1/2 t. baking powder
- 3/4 t. salt
- 1 t. ground cinnamon (optional)
- 2 ounces chopped walnuts (optional)
Instructions
- Prepare a 9 inch by 5 inch loaf pan by lightly greasing it. Preheat oven to 350 degrees F (325 degrees F. if you are using a glass or stoneware pan).
- Mix mashed banana, oil, sugar, eggs and vanilla together.
- Mix flours, baking soda, baking powder, salt, cinnamon and chopped walnuts into the banana mixture. Be sure to mix until all the ingredients are thoroughly combined.
- Put the batter into your pan and bake in a 350 degree F. oven for 75 minutes or until the bread feels set on the top. I had to cook my bread for about 95 minutes. To be sure your bread is done, you will want to use a digital thermometer to check the doneness of the bread. Your bread will be done when it reaches 205 degrees F. when the thermometer is inserted in the center of the cake. Alternatively, you can use a thin knife to pierce the cake. You cake is done when the knife comes out clean--with no wet batter sticking to the knife.
- Remove the bread from the oven and let it cool in the pan for about 15-20 minutes. When the bread is cool, use a knife to loosen the edges of the bread from the pan. Be careful here. Then, turn your bread out onto a rack to cool it completely before cutting. I found the bread a bit soft for cutting on the first day. By day two, the bread cut easily.
Here is the link to the original recipe from which this recipe was adapted King Arthur Flour Banana Bread
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