Sometimes it’s the simplest things you crave. Like banana bread. I have posted a lovely recipe for banana bread with chocolate glaze before. But this past week, that’s not what I was craving. No, I was craving something simple and just like the banana bread I had eaten as a kid. I’m not quite sure when/where/from who this reminiscent banana bread came from but I remember it had nuts in it and I usually don’t like nuts in baked goods. But I loved this bread. It’s sweet without being cloying, it’s moist without being undercooked, and it smells heavenly while its baking in the oven. This bread would be the perfect homemade gift.
Recipe Rundown
Taste: Warm yet sweet and nutty with distinct banana flavor.
Texture: Soft and moist with crunchy nuts. The texture is the best I’ve had from banana bread.
Ease: Very easy. Plus the bread can be made ahead of time.
Appearance: Rustically comforting. I love that this banana bread doesn’t dome too much at the top.
Pros: Easy, tasty, perfect way to use up overripe bananas.
Cons: None!
Would I make this again? This will be my go-to banana bread recipe.
Yield: One 9-inch loaf
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1/2 cup canola oil
3 1/2 very ripe medium bananas (1 1/3 cups mashed)
2 tablespoons sour cream or plain yogurt
1 teaspoon vanilla extract
3/4 cup walnut halves, toasted and chopped
Preheat oven to 325°F. Butter a 9-by-5-inch loaf pan.
In a medium bowl sift the flour, baking soda, cinnamon, and salt.
In the bowl of an electric mixer, beat the sugar and eggs on medium speed until light and fluff, about 5 minutes. On low speed slowly and steadily drizzle in the canola oil, it should take about 1 minute. Add the bananas, sour cream, and vanilla, beating until just combined.
Using a rubber spatula, fold in the flour and walnuts. Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).
From Flour
