Hello, hello, everyone! How are you all feeling today?
I recently heard that a second wave of the flu is spreading through the United States. (Just imagine me saying those words in a booming, echoing voice: second wave of the flu!
Since I made it through the winter only feeling cruddy for maybe 1 1/2 days, and then having an annoying cold for a week, I consider myself pretty lucky. But I’m just not digging this whole second wave thing, especially since it’s supposed to be particularly bad here in Minnesota.
Ick. No thanks. It was damp yesterday and Sunday, so I kind of just feel the germs around me, waiting, watching, like Gollum or something. 😉 Plus the ickiest flu I ever had was in the summer.
But let’s not think about those kinds of things anymore. Let’s think about coffee, banana bread, and watching the rain come down in big, bold drops.
But for this scene to become reality you’re going to need a fantastic banana bread. And this is definitely one!
Folks, I love banana bread. LOVE. I love that moist texture, I love that comforting banana smell right out of the oven…and I may or may not love it with a tiny spread of peanut butter. Mmm. 😉
This banana bread is kissed with cinnamon and is as soft and tender as a banana bread can possibly be. Plus it keeps really well. Feeling a little experimental? Why don’t you add a dash of cardamom? Seriously! It’s adds a little floral zing that’s really fantastic.
Or, if you want to go a different route, add some chocolate chips, the nuts, or maybe both! No rules. This is just pure banana bread joy!
From a banana bread recipe in The King Arthur Flour Baker’s Companion.
- 2 large eggs
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 cup mashed banana (about 2-3 medium bananas, very ripe)
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2⅔ cups unbleached all-purpose flour
- 1 cup yogurt, buttermilk, or sour cream
- 1 cup chopped walnuts, optional
- Preheat the oven to 350 degrees F.
- Spray a 9x5 inch loaf pan with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment mix together the eggs, sugar, and oil. Blend in the banana and vanilla, scraping down the sides if needed.
- Whisk together, then sift, the baking soda, powder, salt, cinnamon, nutmeg, and flour.
- Add the dry ingredients all at once to the wet, beating until combined.
- Add in the yogurt, buttermilk, or sour cream, and nuts, if using, stirring until just combined.
- Pour into prepared pan and bake for one hour, until a toothpick inserted in the center of the loaf comes out clean. If the banana bread begins to brown too quickly, tent it with aluminum foil.