Go Bananas

May 4, 2020

What’s this obsession with everybody bonding over baking banana bread all of a sudden? It’s the talk of social media, the latest comfort food and the new darling of the carb culture. But why banana bread? What about cranberry bread, applesauce bread and oatmeal bread?

Unlike bathroom supplies that are nearly extinct during this crisis and that probably could have a coveted space at the Smithsonian, I have not noticed a shortage of bananas anywhere so if this craze continues, maybe we should stock up, because unlike bathroom supplies that have an endless shelf life, bananas can go south very quickly so buying bunches on the greenish side will make them last longer. If they do go overripe on you, well, that’s the time to mash them like potatoes and make banana bread, banana muffins, banana cream pie, banana pudding, bananas Foster, banana smoothies, whatever. I guess making an honest loaf of banana bread is just nostalgia for the good old days when some of us of a certain age, remember moist fragrant slices in our lunchbox or as an afternoon snack or just that it is the perfect grownup thing to go with tea or coffee. Whatever the reason for the craze, right now banana bread has great appeal.

Banana Pecan Bread
Makes One Loaf

Butter a 10 x 4x 2 or other type loaf pan or muffin tin and set aside.

Preheat oven to 350F

½ cup melted and cooled butter
1 cup packed light brown sugar
2 eggs
2 very ripe bananas, mashed with a fork
¼ cup plain yogurt
1 tablespoon vanilla extract
1 ¾ cup flour
½ teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup chopped pecans or other nuts (optional)

In a large bowl beat together the butter and sugar until light and fluffy. Add eggs one at a time and beat in; add bananas and beat in; add yogurt and beat in. Add vanilla and stir in. Set aside.

In another bowl combine the flour, salt, spices, baking powder and baking soda. Beat into banana mixture. Stir in nuts. Spread batter in loaf pan and bake 35-45 minutes or until a cake tester or toothpick comes out clean when inserted into center.

Cool on wire rack.

More From the Blog

Lunch Italian Style

Advocate for Avocados