Oh, how I love banana bread. It’s such a comfort food. It’s one of the things my mom would bake regularly for us growing up, and she was always, and still is always trying out new banana bread recipes. There are just so many out there to try… you could probably make a new one every week for a year or a few, and still not run out, and based on the amount of bananas I have in my freezer, I might just be able to do that 🙂 I love to try new recipes as well, but my favorite banana bread will always be the simple one- unadorned with chocolate chips, or candied ginger, or seeds, or nuts. This classic banana bread recipe from The Moosewood Cookbook is just my cup of tea. I did make a couple of adjustments (leaving out the sesame seed coating, opting out of the addition of nuts and orange zest, reducing the sugar slightly, and adding a bit of espresso powder), but I stayed pretty true to the classic. The addition of coffee adds a little depth, but not overwhelming coffee flavor, and also adds to the moisture level. I love that half the flour is whole wheat (I used white whole wheat for a subtler flavor), so that I can feel a little better about eating this… that said, this is definitely a treat- I mean, look at the amount of butter! This is certainly not a health food 🙂 This does make an excellent breakfast treat every once in a while though, a great mid-day snack, and even a great dessert. I’m sure this won’t be my first and last banana bread recipe on this blog, because I have inherited my mom’s desire to try out every banana bread recipe known to man, but this is a great one that I will come back to again and again.
Makes 1 loaf
3/4 cup (12 Tbsp) unsalted butter, melted and cooled a bit
3/4 cup brown sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup white whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp nutmeg
1 tsp ground cinnamon
1 tsp espresso powder
1 cup ripe banana, mashed (about 2 bananas)
1/2 cup strong, black coffee
1. Preheat the oven to 350 degrees. Butter a loaf pan.
2. In a small bowl, combine the mashed banana and coffee.
3. Add the melted butter and brown sugar to a large bowl, and whisk together. Add the eggs, one at a time, whisking after each addition. Add the vanilla, and whisk together. Beat until a little lightened in color.
4. In another bowl, add the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, spices and espresso powder. Mix or sift together until well blended.
5. Alternate adding the banana mixture, and the flour mixture to the butter-sugar mixture. I added about a third of each mixture at a time. Mix gently after each addition, until all is added, and the mixture is combined. Don’t mix too aggressively, or the bread will toughen.
6. Pour the batter into the prepared loaf pan, pop in the oven and bake for 40-50 minutes, until a toothpick inserted into the bread comes out clean. Remove from oven, let rest in pan for 10 minutes, the remove from pan to a wire rack to finish cooling.
Source: barely adapted from the Moosewood Cookbook
Here are some other banana bread recipes I would love to try out:
Banana Oatmeal Bread from Serious Eats
Crackly Banana Bread from Smitten Kitchen
Jacked-Up Banana Bread from Smitten Kitchen
Banana Bread with Cinnamon Crumble Topping from Orangette
Banana-Coconut Bread from Orangette