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.
![](http://chezbooz.com/wp-content/uploads/2020/03/APC_0013-1024x1024.jpg)
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.
![](http://chezbooz.com/wp-content/uploads/2020/03/APC_0015-2-1024x1024.jpg)
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.