How is everyone enjoying this fine holiday weekend? Stupendously I hope! We spent the long break at home, despite the
siren call of sunny beaches, and were rewarded with a quiet city, no traffic, much
needed lazy days, and many occasions to get together with the family and
friends who also decided to stay put.
siren call of sunny beaches, and were rewarded with a quiet city, no traffic, much
needed lazy days, and many occasions to get together with the family and
friends who also decided to stay put.
A lovely barbecue and swim at a friend’s new home (little
C certainly enjoyed playing with their daughter in the big garden). A rollicking catching-up with C’s family at
our place, with a hurriedly but excitedly procured spread of Danish pastries,
cold cuts, cheese, and freshly baked bread from out neighborhood hotel deli
(only the hotels were open!). A
Zamboanga feast at home consisting of Zamboanga chorizo, Zmboanga tamales, and
curacha and prawns in Alavar sauce. And
a festive Easter lunch with my family, including a lot of playtime for little C.
C certainly enjoyed playing with their daughter in the big garden). A rollicking catching-up with C’s family at
our place, with a hurriedly but excitedly procured spread of Danish pastries,
cold cuts, cheese, and freshly baked bread from out neighborhood hotel deli
(only the hotels were open!). A
Zamboanga feast at home consisting of Zamboanga chorizo, Zmboanga tamales, and
curacha and prawns in Alavar sauce. And
a festive Easter lunch with my family, including a lot of playtime for little C.
It also gave me a chance to do a spot of baking, blithely
ignoring the burgeoning heat. I have
made banana bread many, many times before.
A good number of them featured here on this blog. I am loath to throw another banana bread
recipe your way but for two reasons: 1. I really, really love banana bread and
2. This is actually my favorite of all the banana bread recipes I use (and I do
use plenty…depending on the situation***).
I had mentioned this recipe before here, referring to it as my favorite
banana bread recipe. I don’t make it as
often as it calls for three cups of mashed bananas, roughly 7-10 bananas
(depending on size). And leaving 7-10 bananas
to go overripe (as is the best state for bananas to be in when making banana
bread) without anyone filching 1, 2, or more is quite a feat.
ignoring the burgeoning heat. I have
made banana bread many, many times before.
A good number of them featured here on this blog. I am loath to throw another banana bread
recipe your way but for two reasons: 1. I really, really love banana bread and
2. This is actually my favorite of all the banana bread recipes I use (and I do
use plenty…depending on the situation***).
I had mentioned this recipe before here, referring to it as my favorite
banana bread recipe. I don’t make it as
often as it calls for three cups of mashed bananas, roughly 7-10 bananas
(depending on size). And leaving 7-10 bananas
to go overripe (as is the best state for bananas to be in when making banana
bread) without anyone filching 1, 2, or more is quite a feat.
Well, this Easter break the stars aligned and thanks to
my prudently storing overripe bananas in our freezer, and C’s last minute grocery
run heroics to get what was lacking, I was able to make this. And share it here with you.
my prudently storing overripe bananas in our freezer, and C’s last minute grocery
run heroics to get what was lacking, I was able to make this. And share it here with you.
My Favorite Banana Bread
(adapted from the Banana Nut Bread from Mrs. Fields Cookie Book, streusel nut topping from here)
- 2 1/2 cup all purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 3 cups mashed ripe bananas (about 7-10, depending on
size) - 1 teaspoon pure vanilla extract or vanilla paste
For the streusel topping:
- 1/2 cup brown sugar, packed
- 6 tablespoons all purpose flour
- 4 tablespoons cold butter, in cubes
- 2/3 cup chopped walnuts
– First make your streusel topping: Combine the sugar and
flour in a small bowl. Cut in the butter, using a pastry blender or, failing
that, two knives, until the mixture resembles coarse crumbs. Stir in the
walnuts. Cover and set aside in the fridge while you get on with your batter.
flour in a small bowl. Cut in the butter, using a pastry blender or, failing
that, two knives, until the mixture resembles coarse crumbs. Stir in the
walnuts. Cover and set aside in the fridge while you get on with your batter.
– Whisk together the flour, soda, and salt in a medium
bowl.
bowl.
– In a large bowl cream the butter and sugar (I use my
mixer’s paddle attachment) until light and fluffy. Add the eggs, bananas, and vanilla and beat
at medium speed until incorporated.
Scrape down the sides of the bowl.
mixer’s paddle attachment) until light and fluffy. Add the eggs, bananas, and vanilla and beat
at medium speed until incorporated.
Scrape down the sides of the bowl.
– Add the flour mixture to the banana mixture then blend
at low speed until just combined. Do not
over mix. Make sure to give the bowl a
good scrape to make sure everything from the bottom of the bowl is mixed in
properly.
at low speed until just combined. Do not
over mix. Make sure to give the bowl a
good scrape to make sure everything from the bottom of the bowl is mixed in
properly.
– Divide batter between two greased 9×5 inch loaf
pans. I like to grease and line the pans
with parchment, leaving some overhang of parchment to use as a “sling” to easily
get the loaves out of the pans. Get your streusel topping and crumble over the two loaves. Bake in
a pre-heated 325F oven for 60-70 minutes or until a skewer inserted in the
center comes out clean.
pans. I like to grease and line the pans
with parchment, leaving some overhang of parchment to use as a “sling” to easily
get the loaves out of the pans. Get your streusel topping and crumble over the two loaves. Bake in
a pre-heated 325F oven for 60-70 minutes or until a skewer inserted in the
center comes out clean.
– Cool in the pan for 10 minutes then turn the pans on
their sides and cool to room temperature before removing and slicing.
their sides and cool to room temperature before removing and slicing.
This recipe has no stellar provenance to speak of. It comes from an old, tattered copy of the
Mrs. Fields Cookie Book, a cookbook I have had since I was a child. But through the years of making banana bread,
this one remains my staunch favorite. I
have altered it only slightly, nixing the walnuts that go into the cake itself
and instead crowning it with a streusel nut topping which I borrowed from a
good friend’s recipe. Don’t be nervous
about what seems to be a massive amount of mashed bananas that go into the
batter…it will all work out in the end, I promise. This makes two loaves so you can have one for
yourself and gift one to a friend, making it, in my book, all the more perfect.
Mrs. Fields Cookie Book, a cookbook I have had since I was a child. But through the years of making banana bread,
this one remains my staunch favorite. I
have altered it only slightly, nixing the walnuts that go into the cake itself
and instead crowning it with a streusel nut topping which I borrowed from a
good friend’s recipe. Don’t be nervous
about what seems to be a massive amount of mashed bananas that go into the
batter…it will all work out in the end, I promise. This makes two loaves so you can have one for
yourself and gift one to a friend, making it, in my book, all the more perfect.
Warm Easter greetings to all who celebrate it! And for those who don’t, a wonderful weekend all the same!
***A quick round up of my previous banana bread posts (one for every situation!) can be found here.
A lovely banana break! Good to hear that you are enjoying the long weekend…
Cheers,
Rosa
Zamboanga chorizos? I've never tried these! What makes 'em uniquely Zamboanga?
Loved this recipe! It came out really well, my little boy loved it. We had it with some sweet mint tea 🙂
You had me at the streusel topping – no wonder this is your favorite banana bread! Sounds yummy!
Thanks Rosa!
Hi Didi! It is more like sausage…it's actually a German guy who settled in Zamboanga that makes them 🙂 But it's one of the things we always buy when we are there (or we make 'pabili') 😉
Hi ShreejaN! Glad you liked it!
Hi Mrs. Herb! I love the topping! The original did not actually have so I added it on 🙂
I had a great and stress free weekend. I made this yesterday and it was very delicious.
Serendipity! I recently moved and am not completely unpacked so can't find my banana bread recipe. Gonna give this one a try.
I love banana bread! Especially the moist tops. pan de manila carries "bananamon".. it's banana bread with a rather fluffy texture, with a crumbly, sugary top. will do for a quick snack.
PS. 2 recipes that have made a huge impact on my breakfast habits this week– April Bloomfield's Porridge- http://www.thewednesdaychef.com/the_wednesday_chef/2013/03/april-bloomfields-porridge.html and Delia Smith's thin, sugary, citrusy pancakes– http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226
🙂 Hope you're having the best day
Hi Jeff! Glad to hear it! 🙂
Hi WizzyTheStick! Hope you like it!
Hi Nayna! Those two recipes you shared sound like winners! And both things I love…pancakes and porridge! I can't wait to try them…thank you!! 🙂
Oooh! Shrimps with Alavar sauce? What is that? Sounds delicious…Hahaha, that one caught my eye!
Your banana bread looks perfect! I'm wishing I have a slice right now! And my guilty pleasure? Smearing some butter or peanut butter on banana bread!!! Hahaha, totally inappropriate, but a secret indulgence that's so worthy, nonetheless
I think baking is worth it despite the sweltering heat; it's such a great stressbuster. Oh, and that banana bread looks totally scrumptious!
Wow! this looks really a yummy one to try out as I'm a banana lover.
Hi Jo, Can I still bake this without a stand mixer?