Originally posted on September 8th, 2021
In Discworld, Nanny Ogg would say “They make it with banananananas.” She knew how to start saying the fruit’s name but didn’t quite know how to stop.
I’ve written down my basic recipe for banana bread long ago but was asked in a forum to be a little more precise with the directions for fledgling bakers (I’m lookin’ at you Felicia Day and friends) so herein lies the latest iteration of my well-worn recipe. Since it’s September and unavoidable these days, I’ve also added a few options for a “pumpkin spice” version which amps up the autumn spice overtones. Experiments for a spiced bread that include actual pumpkin are progressing nicely.
This is a simple classic provided you remember to freeze those bananas that were a bit past their prime at least a day ahead of baking[1]. Sour cream and lemon juice add a special tang that keeps the bread from getting mundane. Since this is “muffin method” instead of “raised yeast” bread, you can toss it together in almost no time.
[1] Or up to a month ahead – preferably in an airtight container to prevent premature dehydration.
I suppose if there are any other keys to success it’s making sure to sift the dry ingredients together rather than simply mixing them and taking the time to concentrate the banana liquid down into a syrup that packs a flavour punch. Don’t be put off by this extended method text, I wanted to get every last detail stuffed in there so it would be foolproof for everyone on the first try. If you’re already in the cult of banana bread, this will be a cake… erm… quick bread walk.
Banana (Nut) Bread
Yield: One 9″ x 6″-ish loaf
45g (1/2 cup) rolled oats (not quick cook)
65g (3/4 cup) walnut halves (optional, if omitting increase oats to 90g/1cup)
170g (6 oz) unsalted butter, cut into several pieces
3-4 over-ripe bananas, frozen overnight (and up to a month)
2 large eggs from happy chickens
180g (1 cup) brown sugar
135g (1/2 cup) sour cream (plain yogurt can be substituted)
1 lemon, juice and zest
190g (1 1/4) cups all-purpose flour
1/2 teaspoon cinnamon *
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
* For Autumn “Pumpkin Spice” version, add:
1/2 teaspoon additional cinnamon
1 teaspoon powdered ginger
2 whole cloves, freshly ground very fine
seeds from one cardamom pod, freshly ground very fine
Note: Since bananas don’t come in standardized sizes, be careful not to overfill the baking pan. Any extra can be baked in spare ramekins as a cook’s treat in about half the baking time.
Method:
Preheat oven to 175C (350F). Place nuts and oats in a single layer on a baking sheet and toast until aromatic in the preheating oven. Check every few minutes to avoid scorching. Remove to cool then chop the walnuts into 1/4” pieces. Prepare a 9-inch by 6-inch loaf pan by buttering then flouring. A parchment ‘sling’ can be added before buttering if you don’t trust your pan to easily let go of your baking efforts.
On half power in the microwave heat the butter stirring after 15 second intervals until completely melted. Set aside to cool briefly.
Heat the frozen bananas under hot running tap water briefly to help release the flesh from their skins into a strainer set over a saucepan. Easiest if you clip the ends and squeeze so no frozen skin remains attached to the flesh. Let the bananas drain several minutes then reduce the accumulated liquid over medium low heat by 4/5ths to thicken almost to a syrup. Add that liquid back to the bananas together with eggs, sugar, sour cream, lemon, and melted butter – the “wet” bowl. Mash and whisk well to combine completely.
In a separate mixing bowl – the “dry” bowl, SIFT together flour, spices, baking powder, baking soda, and salt. If your bread turns out too dense, the first thing I’ll ask you is whether you actually sifted at this stage or just mixed. Stir in the cooled walnuts and oats tossing to combine and coat in flour.
Gently fold and stir the wet bowl into the dry bowl (aka “the muffin method”). Avoid over mixing and don’t worry about a few streaks of dry ingredients left unstirred. Let stand in bowl for five minutes.
Gently pour the mix into the prepared loaf pan filling three-quarters up the sides. Bake for 40-50 minutes, testing for doneness with a knife inserted into the centre that is removed with only a few moist crumbs attached. DON’T overbake. Depending on your oven and pan, cook in further three-minute increments as needed before rechecking. And again, DON’T overbake. It can be a game of minutes to keep it lovely and moist. Did I mention not to OVERBAKE this bread? Remove from oven and allow to cool in the pan for ten minutes before turning out (or using parchment sling to lift) onto a cooling rack. Cool at least an additional half hour. Slice warm for serving with afternoon tea and ridiculous slatherings of butter when you can no longer resist.
Remaining bread should be wrapped in plastic once completely cool to preserve its moist texture. Will keep well at room temperature for two days. On day three, use any rare leftovers like French toast fried in butter after a quick soak in a milk/egg mixture. Particularly rich if you add maple and clotted cream.
-msh v.5.6
