NYT Recipe, adapted by Julia Moskin. Banana bread is one of my family’s favorites. Ms. Moskin reminds us to “make sure the bananas are very ripe.” The recipe did not call for vanilla, but I added 2 teaspoons. Also, instead of brown sugar, I substituted cane sugar and increased the amount to 1 cup. If you would like to add chopped nuts, stir them in when the batter is combined or scatter them over the top before baking.

INGREDIENTS

FOR THE BREAD

  • ¼ pound cool butter (1 stick), more for greasing pan
  • ¾ cup dark brown sugar******
  • 2 eggs, at room temperature
  • 2 ⅓ cups very ripe bananas (I used 4 bananas; the recipe suggests about 5.)
  • 2 teaspoons vanilla******
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • optional: 1/2 -3/4 cup chopped pecans or walnuts******

Topping: 1 Tablespoon granulated sugar sprinkled over the batter.

PREPARATION

  1. Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
  2. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. Add topping.
  3. Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.
  4. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

Another Banana Bread: My tried and true recipe! My family feels that I should also include this one.

  • 1 stick of room temperature butter, more for greasing pan
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 large or 3 smaller, very ripe bananas
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 cup chopped pecans or walnuts

I usually use a food processor for this recipe, but you can use your electric mixer. Process the butter, sugar, eggs, bananas, and vanilla first. Then add the flour, baking soda, and salt. Lastly, add the nuts, careful not to over process them.

Bake in a 350* oven until a toothpick inserted into the center comes out clean. Sometimes, if the toothpick does not come out dry, I turn off the oven and let the cake finish that way.