284803 Tue Apr 25 20:43:57 -0700 2006 30 31 Home Cooking 0 1523636 Banana bread is certainly not my favorite quick bread, but I know a good one when I see and taste it. When I had 3 overripe bananas sadly slouching on the counter and going downhill quickly, I scurried to find a recipe. My mom's recipe is alright, but too sweet and oily. Other recipes I've tried have been forgettable. So I was happy to find the linked recipe from the scrutinizing folks at America's Test Kitchen. As they tend to excel at homey American foods, this recipe was a winner and is now my go-to recipe for banana bread. Pictured below, it is everything a quick bread should be: super easy to put together (no fancy equipment or major clean up) and super homey and delicious. Unfortunately, I didn't have any walnuts on hand like the recipe calls for, so I had to improvise and threw in the meager remnants of a bag of semi-sweet chocolate chips and a handful of dried cranberries. While my plan B worked alright, I think using only toasted walnuts would have taken it to the next level. Chocolate chips are too sweet and overpowering in banana bread IMO. Unless you're allergic, go for the walnuts!! I like that this recipe uses melted butter instead of nasty veg/canola oil. I also like that there's alot of banana and not too many fillers or spices to complicate it. Crumb was tight and very tender (from the yogurt), and the exterior was a beautiful, even bronze w/ that cracked crest that gives it oomph and character. Sliced like a dream. The banana really sang and thanked me for a dignified transformation. Tastes better as it ages... BTW, if you think you have a better BB recipe, then please share...I'm not sure if I need it, but I'm a sucker for recipe comparisons. Link: http://www.leitesculinaria.com/recipes/cookbook/banana_bread.html Image: http://i2.photobucket.com/albums/y45/btdoan/IMG_4861.jpg Tue Apr 25 20:43:57 -0700 2006 0 Carb Lover 1 1523640 Thanks! I've actually got all the ingredients. I'll make this cake tomorrow. Tue Apr 25 21:22:48 -0700 2006 1523636 0 Niki Rothman 1 1523641 This is my favorite..puddin' like with chunks of banana. Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22819,00.html Tue Apr 25 21:35:25 -0700 2006 1523636 0 ChowFun (derek) 2 2196378 I took your recommendation and made this last nite. There's nothing left, and my bananas won't be ripe for another 4-5 days! The thing that intrigued me was the method of whipping the bananas and then mashing the others. It worked really well. Thanks. Wed Jan 17 02:46:48 -0800 2007 1523641 22241 personalcheffie 1 1523642 This actually looks exactly like the Bill Granger recipe I use (and love) but trying to be healthy I cut the sugar out completely, use half wholewheat flour and half all purpose and then swap the chocolate chips for walnuts. I think the end result was even better, bananas provide enough sweetness on their own. Of course, we will overlook the fact I then eat it warmed and spread with nutella :-)) Here is the link in case you do want to compare... Link: http://www.abc.net.au/westernplains/stories/s635369.htm Tue Apr 25 21:35:59 -0700 2006 1523636 0 PommieCrumpet 2 1523644 One of my favorite recipes from Mark Bittman's "How to Cook Everything" is his banana bread recipe, which also calls for half whole-wheat flour with half all-purpose, and it addes this incredible nutty texture and flavor. I also don't like oily bread, and like my banana bread to be more toast-able so it can bear butter well. Tue Apr 25 21:52:57 -0700 2006 1523642 0 AppleSister 3 1523733 I make a sweet potato bread using half whole wheat flour, and wheat bran, oat bran, and ground nuts for the other half. It should work just as well with bananas or other puree. Actually it is adapted from a pumpkin recipe, so I also use a mixture of the sweet spices and molasses. Since there is plenty of other flavors, I use oil instead of butter. paulj Wed Apr 26 12:17:28 -0700 2006 1523644 0 paulj 2 1523653 This is a good recipe, I've made it twice...I really like Bill Granger's stuff, but it still can't beat my mom's... Mix: 1 stick butter 1 cup sugar Add and Mix: 2 eggs 3 mashed bananas 1/3 c. hot water 1 cup oatmeal (Rolled Oats) 1 cup whole-wheat flour 1 tsp. salt 1 tsp. baking soda Bake in 1 large bread pan, greased and floured, at 350 degrees. Tue Apr 25 22:50:53 -0700 2006 1523642 0 Aaron 1 1523651 Here's a recipe I've fiddled with so often I can't remember where it's from. It's one of the few recipes I've given out to enough friends that they actually refer to as "P's Banana Bread." As in "What's that smell? Did you make P's banana bread again? Sweeeeet!" So yes, I'm proud. Total strangers (friends' roommates) have asked for this bread. But looking at your recipe, it seems like mine's just a little more volume. Very similar ingredient list. I'm with you on this one: banana bread is just a way to use up mushy bananas. But in the case of the recipe below, it's also a condiut for delicious orange glaze. 1 1/4 C flour 3 ripe bananas, mashed 1 tsp baking soda 1/2 tsp salt 2 eggs 1/2 tsp vanilla extract 1/2 C butter 1 C sugar 1/2 C walnuts, crushed dash cinammon dash nutmeg Grease a pan and preheat oven to 350 degrees. Sift together flour, baking soda, and salt. Set aside. Whisk together eggs and vanilla. Cream butter and sugar separately, then slowly pour in egg mixture. Stir in bananas. Fold flour mixture into wet mixture, and fold in the nuts. Pour into pan and bake for 55 minutes (use the toothpick test). Cool for five minutes and turn the loaf unto a cooling rack. Make an orange glaze while you wait, if you're feeling adventurous and self-indulgent. zest of 1/2 an orange (or a whole orange if you love zest) 2 Tbs orange juice 1 1/4 C powdered sugar 1 Tb butter, softened (NOT melted. The butter should be just soft enough to spread) Whisk together all ingredients, and refrigerate until it's as thick as a very creamy gravy. It should be thick enough that it doesn't soak into the banana nut bread, but not so cold that it's hardening into a shell. If it's too hard when you check your fridge, microwave for 5 seconds at a time until it's gravy-like. Drizzle over your banana nut bread and serve. Tue Apr 25 22:40:59 -0700 2006 1523636 0 nooodles 2 2915217 Many thanks, Pei, for this recipe. I used up two giant and mushy bananas to make this tonight. Instead of a loaf pan, I made a dozen muffins. Took only 30 minutes to bake. And for the glaze, I used 3 T. of rum since I didn't have any oranges on hand. It was very easy to dip the muffins head-first into the bowl of icing to frost them. After the first layer set, I dipped them a second time since I had some icing leftover. Maybe it's just my imagination, but it does feel like a little alcoholic tingle when i eat the iced muffins! Thu Sep 06 01:27:41 -0700 2007 1523651 10039 Melanie Wong 1 1523658 The banana bread looks great. I have tried the recipe too and thought it was really good, it is a textbook perfect banana bread that is sweet but not overly so and has a really nice crumb. A lot of other banana breads I've tried turn out cakey. I've tried a few others but my community of tasters all gave ATK's BB a thumbs up. The only other BB recipe I've tried that I like better is from Steven Pyles, it calls for roasted bananas which I have incorporated into ATK's recipe. The other ingredients (pumpkin seeds, coconut milk and rum soaked raisins) are more exotic and not for BB purists. Link: http://www.101cookbooks.com/archives/000121.html Wed Apr 26 00:28:57 -0700 2006 1523636 0 Tracy L. 1 1523712 both recipes in Beard on Bread are just great. always get compliments when I bake these loaves. Wed Apr 26 10:56:10 -0700 2006 1523636 0 jen kalb 1 1523721 Maybe you could convert this recipe to banana muffins and submit it to Mrs. Smith for her muffin contest :) Wed Apr 26 11:27:32 -0700 2006 1523636 0 Funwithfood 2 1523741 FWF, I can't believe you're soliciting competition--I thought you were clearly in the lead (with your, ahem, cupcake recipe!). :) Wed Apr 26 12:56:44 -0700 2006 1523721 0 Smokey 3 1523812 Yeah...not too smart of me. Well "Mr. Smarty Pants", I wouldn't have submitted it as a 'muffin', if it tasted like a cupcake :) (Perhaps you should give it a try--it is indeed very "moist & chocolatey", as it's name suggests.) Wed Apr 26 17:30:03 -0700 2006 1523741 0 Funwithfood 1 1523729 ATK's recipe is also my go-to recipe for banana bread. I've tweaked the recipe for my taste by decreasing the butter a tad and adding a bit more sugar. If you're in the mood for a banana cake, I highly recommend their Banana-Nut Chiffon cake from their Baking Illustrated book. I made it for the first time last night and it was light and moist with an intense banana flavor. This recipe is definitely a keeper! Wed Apr 26 11:53:58 -0700 2006 1523636 0 emmisme 1 1523788 Sounds good. The one change I'd suggest based on eye-balling the ATK recipe is NOT to mash your bananas well. A little bit of chunkiness is delightful; coming across little pockets of gooey, buttery banana goodness is my favourite part of eating banana bread. And a great addition is a roughly chopped bar of dark chocolate. Chocolate chips always seemed too uniform for my tastes... Wed Apr 26 16:21:32 -0700 2006 1523636 0 Gooseberry 1 1523846 Glad to see BB fans come out of the woodwork. Thanks for offering your tried-and-true recipes. BB doesn't have to be boring!! I esp. like the idea of roasting the bananas first for deeper flavor and not mashing the bananas too finely. Also look forward to experimenting w/ other grains, flavorings, and nuts. I can never leave well enough alone... Wed Apr 26 20:57:36 -0700 2006 1523636 0 Carb Lover 2 1523866 From personal experimentation, I'd say roast one or two, but not all of your bananas. All of your bananas roasted = very sweet, more sugary than banana flavour. One/two bananas roasted and combined with some uncooked, ripe bananas=a great mixture of caramelized banana and normal cooked banana goodness. Roasting is quite a good way to deal with that one banana which is not quite perfectly ripe, as well. Thanks for reminding me about BB. I've been so busy trying to recreate a caramel banana custard tart from my local pastry cafe, that I've been a bit one-track with my bananas. Wed Apr 26 22:56:59 -0700 2006 1523846 0 Gooseberry 1 1523852 Ya' know, This thread sure got a lot of play for a food so many people claim to not be interested in. Wed Apr 26 22:05:45 -0700 2006 1523636 0 yayadave 2 1523857 I think it's partly due to the fact that most people I know don't PLAN on making BB when they buy bananas; it's a last resort so they don't feel guilty about throwing away old bananas. Look at it this way: if I liked bananas that much to begin with, I wouldn't have a problem w/ old bananas. Speaking of, I think I have a few that are heading down that road again...(I can't wait for summer berries and fruit!!) Wed Apr 26 22:25:41 -0700 2006 1523852 0 Carb Lover 1 1523893 funny you mention this. at work we have a million bananas rotting so i made banana bread yesterday with my old recipe. i still have 1/2 a million bananas left so i'll try your recipe today! :D thanks for posting. i like a lot of cooks illustrated recipes for american classics as well. Thu Apr 27 08:55:39 -0700 2006 1523636 0 junglekitte 2 1524053 With all those bananas it sounds like you work in a zoo. You don't have to use up all your bananas at once. You can mush em up and freeze them for future use. Fri Apr 28 01:16:43 -0700 2006 1523893 0 Tracy L. 3 1524076 haha i did just that. i work in a hotel that serves bananas during breakfast but i guess they can't get through them all. i froze them yesterday and will make banana breads when i have more time to add to the breakfast menu. still hoping to try this recipe out! Fri Apr 28 09:26:52 -0700 2006 1524053 0 junglekitte 1 1524023 My fave BB - aside from my mother's walnut one, which I still dream of - is a chocolate BB. Just replace 1/3 c. flour with unsweetened cocoa powder. If you use a low-fat recipe, you've got a practically guilt-free choc cake on your hands! Thu Apr 27 20:48:03 -0700 2006 1523636 0 piccola 1 1524039 I don't have another banana bread recipe for you (although I can look it up when I go to my mom's) -- but I always serve banana bread as an accompaniment to curried chicken salad. I know, it sounds hideous! But it really is the most delicious combo for an early summer dinner that I know. I got the idea from the Junior League of Palo Alto cookbook, c. 1979, of all places. The chicken salad has a curry-flavored mayonnaise, pineapple chunks, and green onions. It's served like this: a large white plate, several leaves of pretty Romaine lettuce, a little dome of chicken salad, three narrow fingers of banana bread. Delightful! Thu Apr 27 23:31:27 -0700 2006 1523636 0 gus 2 1524060 Actually, it makes a lot of sense to me. Bananas are creamy and mildly flavoured - they'd go great with curried anything. My mother makes a simple tomato chicken curry, and in the last moment of cooking, she chucks in a couple thickly sliced bananas, which start to 'melt' into the curry. Sooo good. Fri Apr 28 03:09:48 -0700 2006 1524039 0 Gooseberry 1 1524051 Try sprinkling raw cashews and sesame seed over the top before baking. They add a bonus taste and texture treat to each slice. Especially nice when toasting! Fri Apr 28 01:06:09 -0700 2006 1523636 0 toodie jane 1 2196422 Low-fat Banana Bread (my staple recipe, requested by coworkers) 2 cups whole wheat pastry flour 1/2 cup brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup skim milk 1 large egg 2 to 3 bananas,very ripe (larger amount yields moister bread) 1/2 teaspoon fresh lemon juice 1/2 cup cup chopped walnuts Bake at 350 degrees, about 40 minutes. Use regular loaf pan, but I use a 10-inch by 4-inch pan. Spray with Pam. Blend dry ingredients. Mash bananas with lemon juice. Add milk and egg to dry. Add bananas. Fold in bananas. Wed Jan 17 03:01:44 -0800 2007 1523636 51026 magnolia 1 2915245 Late response to a year-old thread, I know...but in my defense, I just found it! I love banana bread, even more than bananas on their own, and I'm surprised that no one has mentioned the recipe from the Tassajara Bread Book. It's one of my fav cookbooks, and the banana bread recipe is my go-to banana bread, as well as my all-time fav bb recipe. It's low sugar and simple to modify/add to (I like to mix it up sometimes and add dried cranberries or dried cherries or dried currants or chocolate chips, and sometimes I play with the spices too and add things like cardamom or nutmeg) Couldn't find it published online anywhere, so here are the ingredients: 2 cups whole wheat flour (to make it lighter I often do half whole wheat, half unbleached wheat flour) 1 teaspoon baking soda 1/2 cup oil 1/2 cup honey 1 grated lemon rind 2 beaten eggs 2 cups ripe banana pulp 1/4 teaspoon salt 1/2 cup chopped nuts (optional) 1/2 cup raisins (optional) Basic instructions: sift together dry ingredients, blend wet ingredients (including lemon zest). Add dry ingredients and banana pulp, alternately in three parts, to the wet ingredients. Pour into greased loaf pan (or muffin tins I suppose!) for 50 minutes at 350 degrees. (less time I would imagine, if you made muffins). Thu Sep 06 02:43:20 -0700 2007 1523636 93480 chocolateninja 1 3532446 I know this thread is old, but I made the ATK banana bread yesterday and it is delicious. I cut the sugar a bit, added some cinnamon, and used unsweetened applesauce instead of butter. Omitting the butter allows me to pretend it's healthy =) It was a BIG hit and I will be making it again for sure. Thu Mar 27 07:10:18 -0700 2008 1523636 82243 ArikaDawn