I had a friend in high school who bought a slice of banana bread from the canteen almost every day. Cruelly in year eight they stopped making the chocolate chip banana bread, as if removing that sprinkle of happiness would really make a difference to the health of the banana bread! But that’s not the point. Lot’s of people stopped really buying it after that, but not this friend. I remember it clearly because every time she bought a piece she’d get attacked and harassed by her friends until she’d given them at least half. And by her friends, I mean me. It was good banana bread, it really was.
But as we grew older, we learned to read the ingredients list. And with knowledge becomes great responsibility. It wasn’t a very appetising group of products they squeezed in there. One of the ingredients was beef lard, all I’m gonna say. After that I became a believer in home-made banana bread. Just as delicious without the beef lard! This banana bread today is one of the family recipes that makes the best banana bread (in my humble opinion).
I know the title makes it sound a little…bland. But it really isn’t! The recipe is from the Moosewood Cookbook, which is one of my favourite cookbooks ever. So many childhood staple meals came out of that book. Vegetable ratatouille, Cheesy polenta, Bean Burritos, all the old classics. And this banana bread. I’ve mentioned it when I made these delicious banana choc chunk muffins. The recipe says to coat the pan in sesame seeds to stop it sticking but I used baking paper because we didn’t have sesame seeds. Also I had a feeling it would probably come out looking like a lizard bread, something I don’t think would photograph well.
Can you believe I’ve had this blog for seven months and this is the first Banana Bread recipe I’ve put up? What is that about! Well partly the reason is that muffins are way easier to serve and photograph. I’ve adapted lots of breads before, like the sticky Banana Caramel Muffins that were originally going to be a loaf. Loaves have benefits that muffins can’t really trump, because you can toast them and put toppings on them. What is a banana bread without peanut butter and banana slices? Or ricotta and honey? You tell me. You tell me friends.
This banana bread is way healthier than your classic shop-bought plastic wrapped slice. It’s light but still moist and fluffy. The crust is super crispy and maybe my favourite part, because it’s so thin you don’t get that terrible hard edge that takes away from the squishy middle part. I adapted it to make a vegan version with vegan butter and chia eggs, but you can sub in normal eggs and super soft butter, or even olive oil.
You can tell hippies wrote the recipe because there are a few rather strange instructions. Or rather lack of instructions. (I love hippies! But you can’t deny they can be vague! ) I should have known that hand whisking soft butter and eggs would end in lumpy egg-butter, but I tried it anyway. The result was a super sore arm from about an hour of trying to get the butter pieces small enough to combine with the other ingredients. And I couldn’t heat it up so the butter would melt because that would cook the eggs! So I’ve kindly amended the instructions out of respect for your arms.
As I’ve mentioned, this banana bread is great toasted and served with jam, nutella, peanut butter, butter, honey, ricotta, banana slices, mashed banana, melted chocolate, desiccated coconut, coconut cream, ok you get the picture. I could go on all day. But it’s also great plain and fresh from the oven. It freezes really well, lasts wrapped really well, and can be fancied up with chopped nuts, chocolate chips, coconut, seeds, anything you like really!
Here are some delicious banana bread recipes I’ve been drooling over this week on other awesome blogs:
Check out the amazing banana bread photography at The Munch and Crunch!
Cookie and Kate’s amazing looking banana bread looks like it could feed multiple athletes
Almond Banana Bread by Bakerita looks amaaazing.
Wholesome Vegan Banana Bread: Adapted from Moosewood Cookbook
2 medium bananas (2/3 cup) mashed well
80mls (1/3 cup) brewed black coffee (NOT GRANULES – LIQUID)
3 tablespoons chia seeds mixed with 6 tablespoons water and stirred well (OR 3 chicken eggs for non-vegan)
110ml olive oil or 1/2 cup vegan butter, very soft
100ml (1/2 cup) maple syrup or 1/2 cup brown sugar
125g (1 cup) white flour + 120g (1 cup) wholemeal flour
2 tsp baking powder
1/2 tsp salt
1 tsp each cinnamon and allspice
Preheat the oven to 180C (350F) and line a loaf pan. Beat together the soft butter and sugar until fluffy, then add in the eggs, one at a time. If using oil and honey, just mix all these ingredients together. Stir in the mashed bananas and coffee well. Sift the flours, salt and raising agents, then gently fold into the wet mixture. Bake in the oven for 30-40 minutes, until brown on top and a skewer comes out clean. Enjoy! Serves 8-12