April has been a pretty exciting and busy month so far, but the best has yet to come. This Friday, even though I’ve lived in southern California all my life (minus college time), I am finally visiting Joshua Tree for the first time ever! How I made it almost 30 years without venturing to one of the most popular and beautiful deserts in the state (and country!) is beyond me, but I tend to make up for all that lost time by exploring and hiking around as much as humanly possible. And then… Alex and I will be landing in Portland, Maine on the last day of this month, so I’m pretty much counting down every day with too much excitement.
Today I’m sharing another one of my favorite standby recipes which I’m surprised took me so long to post: banana bread. I have a funny (re: picky) relationship with bananas: I absolutely do not like to eat them by itself mostly due to its texture, but I add them to my daily smoothies and I could live off of banana bread if I had the choice. It’s strange, I know, but I think that my dislike of bananas should be a testament to how good my banana bread is! If I could hate plain bananas, but love banana bread… I must be doing something right with this recipe.
I don’t think there’s anything better than the smell of banana bread baking in the oven. I know a lot of people talk up the smell of fresh chocolate chip cookies, but I gotta say that the scent of fresh banana bread is up there as one of my most cherished scent “memories”. Even though the scent makes you want to eat the bread as soon as it comes out of the oven, I strongly advise against this! I come from the mindset that banana bread is 100 times better the next day and the next day after that. The longer the bread sits, the banana flavor intensifies. And speaking of bananas, I want you to wait to use your bananas until they look like fruit flies are going to eat them. Sorry for the gross visual, but the riper the bananas are, the more flavor and sweetness we’ll get from the fruit. I feel like this wait period is what sets a good banana bread from an exceptional one.
It took me a while to find my favorite version of banana bread, but the one I’m giving today is by far the best one I’ve ever come across. We all have our personal preferences when it comes to the popular loaf cake: some believe that adding chocolate chips is a must; some believe that adding yogurt or sour cream will give it the best moist texture; and some think nuts aren’t necessary. I believe that the best banana bread doesn’t have chocolate (I feel like it overpowers the banana flavor too much), needs sour cream for flavor and texture, and pecans must be added for a much needed crunch in each bite. Besides that, I don’t have any other notes or suggestions for this recipe! It’s pretty straight-forward, but trust me, it’ll quickly become a staple in your household after inhaling an entire slice.
My Personal Favorite Banana Bread
Yields (1) 9x5” Loaf Cake
Recipe adapted from Epicurious
1 2/3 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (ground will work as well)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup dark brown sugar, packed
2 large eggs, room temperature
4 large ripe bananas (about 2 cups), peeled and mashed with a fork
1/4 cup sour cream
1 tsp. vanilla extract
1 cup toasted pecans, roughly chopped
Preheat the oven to 350° F. Grease a 9x5” loaf pan with nonstick cooking spray (alternatively, you can butter and flour the pan). Set aside.
In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk to fully combine it.
Using a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, a couple minutes. Add the eggs one at a time, mixing until each one is fully incorporated until adding the next. Add the mashed bananas, sour cream, and vanilla extract. Mix on medium speed until combined. Scrape down the sides of the bowl.
Slowly add the dry ingredients to the stand mixer bowl while on low speed. Mix until the ingredients are fully incorporated. Using a spatula, fold in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top using a spatula. Bake in the oven for 60-65 minutes, rotating the pan halfway through. When ready, the bread will be a deep golden brown and a toothpick inserted in the center should come out clean. Allow the bread to cool in the pan on a cooling rack for 15 minutes. Run a butter knife around the perimeter of the bread and carefully turn it out onto a plate or platter.