I’ve been on a banana bread kick lately, mainly because I keep finding myself with speckled bunches on my counter. Not wanting to leave the fruit to waste, my kitchen’s output of banana bread has been high. Perhaps I’ve subconsciously been buying too much as an excuse to take out my loaf pan, but so far no one has complained.
For my last go-around, I was craving the type of recipe I imagine most grandmothers have handwritten and stowed away in their recipe boxes. Although I love finding ways to gussy up the traditional loaf, I wanted to find a good base recipe — one that’s perfect on its own but would taste fabulous with chocolate too.
Flour Bakery’s Famous Banana Bread is just that. It requires only the most basic of ingredients and is easy to make, as all quick breads should be. Most importantly, you can really taste the banana. The tiniest addition of sour cream balances the sweetness, while the cinnamon and vanilla add comforting warmth to each bite. One piece makes a delightful morning treat, but I find myself sneaking bites at all hours throughout the day.
Tips to consider for your next loaf of banana bread:
- For a tender crumb, sift the dry ingredients and make sure to beat the sugar and the eggs until fluffy. (A stand mixer with a whisk attachment is easiest, but whisking by hand will build muscle.)
- I omitted the walnuts because I have some picky friends. Nuts and/or chocolate chips would taste great in this, though.
- In a 9-by 5-inch pan, my loaf took about one hour and 15 minutes in the oven. If the top of the bread is browning too quickly, tent it with foil.
- To help with portion control, share with friends and co-workers — or stash some slices in the freezer.