it’s banana bread.
Considering that before 1870 (ish), Americans had never even heard of bananas, it’s quite amazing when you think about how predominant in our food culture they’ve become in such a relatively short amount of time (banana pudding, bananas foster, banana and peanut butter sandwiches, chocolate dipped bananas, bananas with cereal, bananas with oatmeal, etc.). Especially considering we don’t even grow bananas in this country. And they’re so cheap! Pretty amazing, right?
I hated bananas when I was a kid.
Okay, that’s kind of an exaggeration, but I didn’t really like them all that much. We often had to eat them, or some other type of fruit, with our breakfast as kids (My parents had this thing about us eating fruit every day. Imagine that).
Now I love bananas. I almost always have a banana with my breakfast, whether in my oatmeal/cereal, with plain yogurt, or by itself. I love my bananas.
One thing I really love: banana bread. I may not have like bananas so much as a kid, but I did love banana bread (weird, right?). There’s something heavenly about the smell of a loaf of banana bread baking. Banana bread, like bananas themselves, really has no season and is good anytime of the year.
This is my go-to recipe for banana bread. Simple. Classic. Delicious.
(makes one loaf)
- 2 over-ripe bananas, mashed (about 2/3 c.)
- 1 egg
- 1/4 c. melted butter
- 1/4 c. buttermilk
- 3/4 c. sugar or sucanat
- 2 c. unbleached, all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- dash of salt
- 1/2 c. chopped walnuts
- Pre-heat oven to 350° F (175° C).
- Beat mashed bananas, egg, butter, sugar, and buttermilk in a large bowl.
- Combine flour, baking powder, baking soda, and salt in a smaller bowl.
- Add flour mixture to bowl with liquid mixture and mix. Add in nuts.
- Pour batter into a greased loaf pan and bake for one hour, or until a toothpick inserted into the center of the loaf comes out clean. Note: If top of loaf starts to brown too quickly, cover loaf with aluminum foil for the remaining baking time.