I’ve been holding this post back for a few days because I haven’t been much in the mood to write. The last couple of weeks have been utterly exhausting due to a family emergency from which, thankfully, we are now well on the way to a full recovery. I slept through most of the weekend and mothered my way through the rest of it. When I tried to dig deep enough to offer you even a touch of inspiration or amusement, I succeeded in unearthing only jetlag, mental fogginess, and a face full of skin like I hadn’t seen since age 13.
Hellooooo, gorgeous.
That’s what I said to this banana bread when I pulled it out of the oven on Saturday in the one solid move I made all weekend. This recipe is a one-bowl wonder that’s just the thing when you could use a little comfort food with some nutritional saving grace. Quite a few years ago now, I started making the banana bread from Simply Recipes with some frequency (and, at times, with some urgency). Over time, I adapted it to our own tastes. Less sugar. More banana. Dark chocolate. Walnuts. But always in the one-bowl, no-fuss spirit that makes the original a thing of beauty.
That’s all I’ve got for you today. I’m trusting that we know each other well enough by now so if I show up without my bells on once in a while, you’ll still be my friends anyway. Next time I’ll try to put some makeup on for ya. But for now, I offer this: Just a loaf of banana bread.
Recipe: Banana Bread
Several years ago, Elise Bauer’s terrific banana bread at Simply Recipes became my go-to recipe. I loved her rustic one-bowl, one-utensil technique, which seems just right for a homey quickbread. Over the years I substantially reduced the sugar and made a handful of other additions and modifications, such that now when someone asks me for a banana bread recipe I want to share this one instead of the original.
Ingredients
- 4 large, very ripe bananas
- 4 Tablespoons butter, melted
- 1 egg
- 1/2 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon brewed coffee (if you have it)
- 1 teaspoon baking soda
- A 3-finger pinch salt
- 1 1/2 cups all-purpose flour (OR 1 1/4 cups plus 1 Tablespoon whole wheat pastry flour), spooned and leveled
- 1/2 cup finely chopped dark chocolate (I like Green & Black’s 85%)
- 1/2 cup finely chopped walnuts
Instructions
- Preheat the oven to 350°F with a rack in the center. Grease a medium (8-cup) loaf pan. In a large bowl, mash the bananas with a fork. Mix in the melted butter. Crack the egg into the bowl near one of the sides, tilt the bowl slightly, and use the fork to lightly beat the egg. Add the brown sugar, vanilla, and coffee to the bowl and mix with the fork to combine well.
- Sprinkle the baking soda and salt over the batter. Add the flour and mix with the fork until just combined. Add the chocolate and walnuts and mix just until they’re well distributed in the batter.
- Scrape the batter into the loaf pan and bake for 45 minutes to one hour, until a tester inserted in the center comes out cleanish. It’s fine if it has some banana or chocolate on it, but lots of wet batter ain’t right. Cool in the pan on a rack for ten minutes (before unmolding to cool completely, if you’re positively made of steel).
Preparation time: 10 minute(s)
Cooking time: 45 minutes to 1 hour
Number of servings (yield): 8
.gif "NPR: alt="){kind=small}
.jpg)
.jpg)
.gif)
.jpeg)
.jpg "Babble")
.jpg)
A banana bread is never just a banana bread is it? Its one of those goods that we stretch and pull till it fits us perfectly!
your photography is amazing and this banana bread just sounds awesome!!
@Amrita Good point! I think I need another slice.
@SimplyTia Thank you!
Hi Carolyn,
I hope your family situation is okay, and you are feeling better and rested! I tried this recipe and LOVE IT! Just one note. I have a convection oven and routinely reduce baking times, so I set my timer for 50 minutes instead of the hour, and it was still just a bit dry. So, for other readers out there, just a cautionary note to be watchful on the baking time!
Thanks for the delicious recipe!
This looks wonderful…
Banana bread is like the ultimate comfort…. You can never have enough…
I love it so much that sometime I am scared of baking it…..
Yours look absolutely fabulous!!
Hi Amy, thanks for the note on cooking time. I’ll add a range to the recipe.
I’ve missed you! So great to start my day with your two recent blog posts (banana bread and farmers pasta). Such good stuff indeed. Looking forward to trying both recipes soon!
I love love love banana bread, and usually have to end up either buying ridiculous amounts of bananas or hiding some so they get ripe enough for me to make it, but it’s always so worth it. I’m always down to try a new banana bread recipe, so I’ll be giving this one a spin. And with chocolate chunks? Mmm, heavenly!
That is a gorgeous loaf of one of my fave breads!
Just made this tonight for a potluck BBQ (you know the one) and wanted you to know that Pierre reported having to dive in through crowds to get a piece. He said it disappeared “at an increasing rate.” From one economist/foodie family to another, I thought you’d appreciate the detail. Thanks for another great recipe!
Forgot to mention that instead of adding nuts I just doubled the chocolate chips. Totally worth mentioning although obvious to the other chocoholics out there.
I just made this bread an enjoyed a piece still warm! Wonderful.