If banana bread be the food of love, then eat on. Okay, a bit dramatic. But banana bread is definitely on the playlist of my home life. I make it on a regular basis, and no one ever says, seriously, more banana bread?? Because it’s that good. And because, if you like bananas, you’re bound to like it in bread form. Amiright?
Although I bake on the regular, I am not a huge dessert person. I will happily pass up sugary concoctions in favour of some great cheese (or an entire bag of chips. Whichever requires less effort). Now don’t get me wrong, I appreciate the beauty and concept of the dessert. I drool over Pinterest pictures, but always in theory. In theory because I know that if I tried them, they’d be okay, but not exactly up my alley.
You see, I am a lover of the old-fashioned after-school snack cake. I bow in adoration to the lunchbox cookie. I am a devotee of the frumpy, traditional muffin that no one could ever doubt was homemade. Forget bagged cookies: I want the ones that aren’t perfectly symmetrical, and are all lumpy and bumpy and full of nuts and chocolate and other good things. I want my peanut butter cookies to have fork mark patterns. And I want my banana bread to be dark and moist and flecked with almost-black bits of real banana.
This Banana bread recipe is easy to throw together. It is best used with those overripe bananas that are so close to being rotten that they’re teetering on a very thin line. They’re the ones I toss into the freezer and forget about for months. I just drag them out of the freezer and let them defrost. What I end up with is this squishy banana that is probably super gross to eat, but is amazing in banana bread. This recipe is also incredibly flexible. I’ve had good luck using a blend of 1/2 whole wheat and 1/2 all-purpose flour. I’ve substituted half the butter for greek yogurt, and I typically include various add-ins like chocolate chips, walnuts, and coconut. It’s all good. Which really just makes me love this recipe even more.
1/2 cup butter, room temperature
1 cup organic sugar
3-4 bananas, mashed
1 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350F.
Grease loaf pan.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Incorporate mashed bananas.
Add dry ingredients to wet, and mix until just combined. Pour into greased loaf pan.
Bake for 1 hour or until a toothpick inserted comes out clean.
Yields one, delicious, banana-y loaf.