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.
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
1 tablespoon vanilla
1 large eggs, beaten
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.