Stuff & Nonsense: On Baking King Arthur Flour's Whole-Grain Banana Bread


11 January 2019

On Baking King Arthur Flour's Whole-Grain Banana Bread


I've been craving banana bread, but haven't feel quite up to making Mom's recipe. Mom was allergic to bananas, which always confused me, because she would still buy bananas and bake banana bread for my Dad. They only made her sick if she ingested them, so having them in the house wasn't going to make her sick, but why would you keep a fruit associated with vomiting and hives around if you didn't have to? Because my Dad liked bananas. And Mom liked Dad. And she was one of those people who was happiest making other people happy. So, bananas.

Mom would throw a banana in each of our lunchboxes and, invariably, at the end of the week there would be a browning banana or two who had traveled hither and yon without being eaten. Mom would throw the banana(s) in the freezer and, when there were enough, she would make banana bread.

Mom's banana bread was very dense and heavy. A real stick-to-your-ribs banana bread. A thick slice, slathered with sweet butter, made for a delicious breakfast and is something I've missed as an adult. The Husband does not eat banana bread and I can't/shouldn't eat an entire loaf on my own, so I just don't make it. My browned frozen bananas go into smoothies which, while quite good, are no banana bread.

Anyway, since Mom died, I'm been craving all sorts of childhood eats. Banana bread. Zucchini bread. Spritz cookies. Raspberry crumb bars. Tomato-y meatloaf. Salmon cakes. Hard salami sandwiches on toasted Pepperidge Farm white sandwich bread with provolone, iceberg lettuce, tomato, a smear of mayonnaise, and sprinkle of oregano.

Well, that got unexpectedly specific.

I'm going down to help Dad sort through more of Mom's things this weekend and so tonight seemed like the best time to give into my banana bread craving and just bake one. Dad loves banana bread even more than I do and wouldn't mind if I left him with half the loaf. I wasn't about to feed him Mom's loaf, though. Too soon for everyone, definitely. Instead, I made King Arthur Flour's "Whole-Grain Banana Bread."

This is a very morish bread and I could easily eat an entire loaf. As it is, my half is already greatly reduced in size and I don't doubt I'll help Dad eat some of his tomorrow. This cake is less dense and more tender than my mother's and seems more like a snacking cake than something I might have for breakfast (although I probably will, anyway). I used butterscotch chips as the nuts I'd planned on using had gone off and the chips gave the bread a nice caramelized note. While not Mom's bread, I still think she would have approved of my recipe choice as she was a great fan of King Arthur Flour.