I don’t eat banana bread. But there is a 6-pack in prime blackened banana bread state in front of me, and my bereaved friend loves banana bread, so I’d like to take her a loaf (or few) when I visit tomorrow after the main event.
SO - Requesting your tried and tested recipes and advice please!
I have to get the baking done this evening as there will be no kitchen use tomorrow that does not involve the feast…
Maybe too late now, but the crazy ATK method of cooking the bananas in the microwave is a revelation, creates very banana centric banana bread. Can be applied to whatever recipe you do use.
Apparently this blog didn’t have any concerns about reposting their recipe!
The Flour recipe uses canola oil and 2 table spoon of cream. Higher sugar ratio than other recipes. I think I prefer butter than oil recipe, but I am still curious. Maybe one day, I will bake 2 loaves to compare.
I look at the bakeoff link, I think I belong to the crust lover and leaning on the preference for more moist texture.
White or brown sugar, as for banana bread, brown sugar is a winner for me.
That’s a wonderful idea, now you reminded me that I have a tube of cognac with a spray for this purpose!
I also prefer butter. This Flour bakery oil based recipe is different, though. There’s no question it’s a crowd pleaser. Still, for an everyday bread, I prefer the original Sunset magazine version. The Easy Banana Bread on Chowhound.com is almost the exact same as the Sunset version.
Butter-based recipes require perfection, though. To get a bread that’s not dry, you have to be consistent with your ingredients and oven temperature. In a new environment, it might take 2 or 3 tries to get it right. Oil-based quickbreads are forgiving and I suspect that’s why they are more popular. I’m not a fan of the “moist” oil texture, but I understand the allure.