Banana bread is one of my favorite comfort foods. Yes, it’s delicious — there’s nothing quite like biting into a warm, dense slice of freshly baked banana bread. If I’m feeling particularly decadent, I like to toast it until the outside is curling with heat. Then, I swirl a ribbon of honey across the top.
More than the taste, though, I appreciate banana bread because of the pleasant afternoons spent baking with my dad. Or, more accurately, the pleasant afternoons where I, the dutiful and physically exuberant child, was put in charge of the all important banana mashing duty.
I took this task very seriously. No banana lump was allowed to remain in existence; I considered a job well done only if my spindly arms were sore afterwards.
Over the years, I’ve adapted Tyler Florence’s recipe, which is our favorite, to suit my preferences (no nuts, please). For a period of a year and a half, I even added a dash of cinnamon, sprinkled just right, for that “secret something.” It wasn’t until batch #28 that I realized that the cinnamon added absolutely nothing and I bade my dreams of selling my closely guarded secret ingredient to the highest bidder goodbye.
Most importantly, though, I adapted the recipe to fit my own laziness. As I’ve grown older, I’ve assumed more responsibilities, and among those tasks is, unfortunately, clean up duty. I despise washing dishes — there’s nothing to look forward to! It’s not like a delicious, steaming hot loaf is going to pop out of the sink to reward me for my cleanliness.
The original recipe calls for ≥2 bowls. I’m sure this is due to some technical, justified rationale. Perhaps the recipe, when followed exactly, yields banana bread so delicious it summons tears. I have decided I will never know, as I refuse to wash more than two items.
Besides, the result here is more than satisfactory. It remains my favorite banana bread, and I’ve tried many banana breads in my >2 decades of life, so I’m sure I’m a qualified reviewer.
BANANA BREAD RECIPE