We had a short visit this past week from Grace and her husband, one last visit before the baby is born. One of the reasons they are great guests is that they will enthusiastically eat whatever I cook. Jonathan once at so much potato leek soup at my house that he had to lie down on the floor for a little while afterward to recover. Come to think of it, that may have been when I decided he was probably a keeper. Since I’ve been tinkering around with a banana bread recipe for a while, I made a loaf of my latest version to see what they thought.
It’s not like there is a shortage of banana bread recipes. It’s just that a lot of them are too something (sweet, greasy, crumbly, dry, cakey, dense) or not enough something (banana-y usually) to suit me. I don’t want cake and I don’t want something that tastes too “health food-y.” I’ve had banana bread that is so buttery that it will leave a grease stain on a napkin. That’s not what I want. So I tinkered.
I kind of think of bananas you want to use to make your banana bread in terms of the story The Velveteen Rabbit, the premise being that if you love your velveteen rabbit enough (in the case of bananas, love = letting them sit on the counter), when it gets old and ugly and looks like garbage, it becomes a REAL rabbit (in the case of bananas, REAL = banana bread). The bananas in this picture are gorgeous compared to what you want. You want them to be brown and soft and ripe to the point when as many of the starches in the banana have turned into sugar and intense banana flavor and they have a face only a baker could love. That’s when a banana really shines. What I was trying to figure out was how much: you want enough of them so that you aren’t needing to add lots of extra sugar to sweeten the bread or more butter to keep it from being dry.
I think I’m going to keep this version. I may still tinker a little for fun; I’d like to try coconut oil instead of butter sometime. But this one gets the “Family Taste-tester’s Seal of Approval”; we ate the whole thing in two days.
-2 or 3 large very ripe bananas, mashed (enough for 1 1/2 cup coarsely mashed)
– ¾ cup brown sugar
– ½ cup (1 stick) salted butter, melted
-1 teaspoon vanilla extract
-1/2- teaspoon lemon extract
-1/2 teaspoon cinnamon
– 1/2 tsp freshly grated nutmeg
-1/8 teaspoon ginger
-1 ½ cups all purpose flour (or white whole wheat)
-1 teaspoon baking soda
-1/3 cup ground flax seed
Preheat oven to 350°.
Butter and dust the inside of a loaf 9×5 inch loaf pan with flour, tapping out the extra flour.
In a large mixing bowl, blend the bananas, sugar, butter, and egg until thoroughly combined. Stir in vanilla and lemon extracts. In a separate bowl, whisk the dry ingredients together thoroughly, then fold the flour mixture into the banana mixture. Spoon the batter into the loaf pan and bake until a tester comes out clean, 45- 55 minutes. Cool before removing from the pan.