Lynn Gardner: My Best Banana Bread


6.16.2019

My Best Banana Bread


I had a bunch of brown bananas in the freezer and felt like baking banana bread, but wanted to mix it up a bit so I turned to King Arthur Flour's Banana Bread Interactive Recipe Generator. I'd used the generator before, with good results, and expected the same again.

I was wrong. Instead of good bread, the generated recipe yield the best banana bread I have ever baked.

After I ate three slices with sweet creamery butter and tea for supper, I sliced the rest and took it to work the next day. My coworkers fell upon it like wolves upon a wee, tender lambie and it was gone by the end of my shift. Even those who told me they disliked many of the ingredients I'd used or just hated banana bread in general, found this bread to be very moreish.


It's a sturdy loaf with tender crumb and a perfect balance of flavors. The banana and spices complement each other well, the cranberries add a bit of tartness to counteract all the sweet, the nuts add body, and the crystallized ginger bits are a little spicy flavor bombs. I have zero regrets about eating three slices for supper and I'm thinking it might make excellent french toast ...


My Best Banana Bread

Yield: 1 loaf

Ingredients

  • 2 cups mashed banana
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 tsp ground cinnamon
  • ⅓ cup chopped toasted pecans
  • ⅓ cup sweetened dried cranberries
  • ⅓ cup chopped crystallized ginger
  • 1 tsp ground cinnamon
  • 2 Tbsp coarse-grained, sparkling white sugar
  • ⅓ cup chopped toasted pecans

Instructions

  1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan.
  2. In a large bowl, stir together the mashed banana with all of the remaining ingredients except any mix-ins (chips, nuts, seeds, etc.) Beat the batter thoroughly, until everything is well combined. Scrape the sides and bottom of the bowl and beat briefly to incorporate any sticky residue. Stir in the mix-ins.
  3. Scoop the batter into the prepared pan. Sprinkle over the remaining teaspoon cinnamon, two tablespoons sparkling sugar, and third cup pecans over the batter.
  4. Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a thin sharp knife inserted into the center comes out clean. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking.
  5. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
  6. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

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