Banana Bread has defied the test of time. From how much it is used, you can say a favorite recipe and this recipe is one I resort to over and over again. In fact, for making this bread, I always purchase bananas expressly, impatiently waiting for their skins to turn brown and their flesh to become soft and delicious. Banana bread starts out with a rich sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts.As suggested by the name “Quick” Bread, it is quick to produce. In one bowl, the dry ingredients are mixed together and the wet ingredients in another bowl are mixed together. The two are paired together and you are done. The golden brown crust is delightfully crisp as you take this banana bread from the oven, and even though the crust softens until the bread is wrapped and stored, its lovely dense texture and sweet taste remain intact.
There are several varieties of bananas, but we’re using the long and curved bright yellow kind available in bunches for this recipe. This tropical dessert fruit, which appeared on our shores about a hundred years ago, has many virtues; it is available year round, moderately priced, of consistent consistency, easy to peel, and most importantly, we know how firm its flesh would be from the color of its skin and how delicious it is.
Not many fruits, when you think about it, will teach us that much just by looking at them. Although still green, bananas are chosen, which means that their flesh would be hard with no flavor. When time passes and the banana ripens, the skin starts to turn pink, softening its flesh and sweetening its taste. Further ageing allows the skin to tan to become very smooth and sweet in its flesh.
Preheat the oven to 350 degrees F (180 degrees C) and put the oven rack in the middle. Butter the bottom and sides of the 9 x 5 x 3 inches (23 x 13 x 8 cm) loaf pan (or coat it with a non-stick vegetable spray). Line a sheet of parchment paper to the bottom of the tray.
Combine the flour, sugar, baking powder, baking soda, salt and ground cinnamon in a big dish. Stir in the nuts.Combine the mashed bananas, beaten eggs, melted butter, and vanilla in a medium-sized dish. Lightly fold the wet ingredients (banana mixture) into the dry ingredients with a rubber spatula or wooden spoon only before they are mixed and the batter is thick and chunky. (The main thing is not to mix the batter over it. You don’t want it flat. It can produce tough, rubbery bread over mixing the batter.)
Scrape the batter into the prepared pan and smooth the surface with a spoon on the back. Bake until the bread is golden brown, about 60 to 70 minutes, and a toothpick inserted into the middle comes out clean. Place it to cool on a wire rack and then remove the bread from the pan. Serve at room temperature or hotter. It’s possible to ice this bread.
Allows a loaf of 1 – 9 x 5 x 3 inches.
