Banana Bread Bonanza


Dear Astrid,

I just made banana bread too!! I used to rely on an excellent recipe from a 90’s edition of The Joy of Cooking, but I’ve lost it and am now beholden to a simplified one that I traditionally make for a young friend in summertime.

No, no baking through a hot NYC summer, but when we’re up in Maine on chilly mornings with fog rolling in over the inlet. Not too different from this rainy weekend we had.

Isen’s Banana Bread

If bananas aren’t quite ripe or you’d like a more intense banana flavor, roast in the skins on a baking sheet until blackened, 20 to 30 minutes.

Preheat the oven to 350°F. Grease an 8½ × 4½-inch loaf pan.

Whisk together:
           1 1/2 cups all-purpose flour
            1 1/2 teaspoons baking powder
            1/2 teaspoon salt

Beat in a large bowl at medium speed until creamy:
           1/2 cup sugar
            6 tablespoons (3/4 stick) butter, softened
            Grated zest of half a lemon

Beat in:
           1 tablespoon vanilla
           1 large eggs, beaten

Gradually add:
            Dry ingredients, mixing until smooth
            3 bananas, kinda mushed

If desired, fold in:
           1/2 cup chopped toasted nuts
           1/4 cup finely chopped dried candied ginger

Scrape the batter into the greased pan. Bake for about 1 hour. Cool it some, then voila.

My banana bread doesn’t have your insanely beautiful cracked crusty top! It’s a little more squat like a tea cake; which is nice sliced with a little butter spread on.

xx, c.

Leave a Reply

Your email address will not be published. Required fields are marked *