Banana Bread has never been my thing. We made a lot of it at the shop, perhaps that’s why. But, today, I had four bananas sitting there, looking really sad (i.e. brown spots, soft, icky). Well, I knew I didn’t want a banana cake, although The Silver Palate has just the best recipe with a chocolate glaze. I didn’t have enough walnuts to mask a normal banana bread recipe of mine so what’s a girl to do? I started digging for something new.
My sister in law, Sandi, gave me an old The Best Recipe book by Cook’s Illustrated. Every single time I make something from it, it turns out really wonderful. I tend to not go for the book as it has a “dated” cover so it makes me think, ewww, 80’s or something. Nothing snappy about the book which is actually kind of good. I’m tired of snappy, stacked food. And, the other piece of my non looking at this book is I submitted an Application for a Test Kitchen job with these guys – they advertised through my Culinary school so I responded. Apparently they liked my Resume and were going to schedule a full on Interview and then I never heard from them. Yet, when they accepted me they said I had passed the first part of the process so that was good. Then they dropped me like a hot potato. I already had memorized the bus route, the train route, etc. I was excited. That would have been the ultimate job for me…..testing, testing, testing. So, I’ve been carrying a grudge as only this Irish girl can do!
Back to the recipe. It’s great. I’ve modified it to suit what was on my shelf. This is for 2 breads: 9×5 pans, greased & papered, 350 oven temp.
In large bowl mix together:
2 Cups White flour
1 Cup Whole Wheat flour
1-1/4 C. Sugar
1.5 tsp. Baking soda
1 tsp. Salt
Toss in Walnuts – I only had a cup or so.
Toss in Dried Blueberries & unsweetened Coconut – another cup or so of each.
In another bowl:
Smash four bananas, not much, keep it chunky
1/2 C. Whole Yogurt – my homemade stuff is a bit thick
4 Eggs lightly beaten in
6 Tbs. Melted butter and 6 Tbs. melted Coconut Oil
2 Tsp. Vanilla
Lightly mix this, mix it into the dry mixture using a rubber spatula, gently, leave it lumpy with dry spots. Don’t overhandle it. Scoop into your two pans and bake for an hour for sure. My oven went an hour and 20 minutes.
Let it cool in the pan a long time then make sure you take the paper off and rewrap.
It’s super! I may become a fan. My daughter Ruth told me while I was raving about it, if it didn’t have chocolate in it why bother. She’s so fussy! I bet that little Callie would love to chew this up, chocolate or not!