Pretty good banana bread

  • 1 loaf.
  • 10 minutes to prepare, 45 to bake.

Banana bread should taste good, but it is fundamentally a frugal way to use up overripe bananas and not an exercise in gourmet cooking. This loaf will make a better snack than anything you can get from the vending machine, and it will be ready to bake by the time the oven is hot. What more do you want?

It is based on the proportions and technique of the Garden Vegetable Bread in the King Arthur Flour 200th Anniversary Cookbook, with two changes: I cut the sugar back a bit because bananas are pretty sweet, and I used melted butter instead of vegetable oil.

    • 2 cups flour (all-purpose, or half white and half whole wheat)
    • [frac]1/2[/frac] teaspoon salt
    • 1 teaspoon baking soda
    • [frac]1/2[/frac] teaspoon cinnamon
    • [frac]1/2[/frac] teaspoon nutmeg
    • [frac]3/4[/frac] cup light brown sugar (or white, or dark brown, or a mix)

    Whisk together in a large bowl.

    • 3 or so bananas past their prime (2 or 4 is probably fine)
    • 1 stick butter, melted
    • 2 eggs

    Peel and mash the bananas. Stir in the butter, then beat in the eggs.

    Fold the wet ingredients into the dry.

    • [frac]1/2[/frac] cup or so walnuts (or pecans, or nothing)

    Coarsely chop the walnuts or break them up with your fingers, and fold into the batter.

  1. Bake in a greased loaf pan at 350° until a cake tester comes out clean, about 45 minutes. Cool the pan for 10 minutes on a wire rack before you try to turn out the bread, then cool the bread on the rack.