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
- 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.
- Using an electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more.
- One at a time, mix in eggs.
- Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan.
- Stir topping ingredients together and sprinkle over batter.
- 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.
- Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
thebrookcook 
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