Banana Banana Bread

This is my gold standard banana bread recipe. For YEARS I made banana bread based on the recipe in the Moosewood cookbook. Surprisingly, I didn’t even experiment with any other recipe. When The New York Times published this recipe it caught my eye because it required so many bananas. Recently, I tried a few other recipes but no other one compares. This is the absolute BEST!

Yield: Makes 1 loaf

For the bread:

  • 1/4 pound (one stick) cool butter
  • 3/4 cup dark brown sugar
  • 2 eggs, at room temperature
  • 2 1/3 cups (about 5-6 small) very ripe bananas
  • 2 cups all-purpose flour (I often use 1/2 whole wheat flour)
  • 1 tsp baking soda
  • 1/4 tsp coarse salt

For the topping:

  • 3 T chopped walnuts or pecans
  • 1 T turbinato sugar
  • 1/8 tsp cinnamon

  1. Heat oven to 350 degrees (on convection). Lightly grease a 9×5 inch standard loaf pan or a 13×4 inch Pullman loaf pan with cooking spray.
  2. Using an electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more.
  3. One at a time, mix in eggs.
  4. Mix in bananas until only small lumps remain.
  5. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan.
  6. Stir topping ingredients together and sprinkle over batter.
  7. Bake about 60 to 65 minutes for a standard loaf, or about 45 to 50 minutes for a Pullman loaf, until a toothpick inserted into center comes out clean.
  8. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.


About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

One response to “Banana Banana Bread

  1. Pingback: Banana Banana Bread | homethoughtsfromabroad626

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