There are certain recipes that we all have in our recipe boxes or repertoires. The classics. It almost seems silly to blog them because, well… the world has about 10,000 banana bread recipe already. What could I possibly have to offer up that’s new?
Be that as it may, I love banana bread and I’ve always loved my mom’s recipe for it.
Let’s talk about banana bread for a minute. How many of you eat the bottom and sides first and leave the top for the end?
I’ve been doing this since I was a kid because, first of all, I’m slightly OCD about how I eat certain things and, secondly, the top of the banana bread is like the muffin tops in Seinfeld. It’s the best part. It’s smooth and golden but still crunchy, unlike the sides and bottom which are darker but… spongy. You know what I’m talking about, right?
It’s not like normal bread (well ok, it sort of is, but in a different way). Either way, in my mind, banana bread is simply a vessel (a very tasty vessel) for butter. I’m not big on putting butter on things, except for hot toast… and banana bread. They are, the perfect couple. Just like Romeo and Juliet and Bonnie and Clyde. But without all the death and guns. Just the love, baby.
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cardamom
- ¼ cup of buttermilk
- 2 eggs
- 1½ cups banana pieces (about 2 well ripened bananas)
- ½ cup soft shortening
- 1 cup of chopped pecans (i omit these cuz I don't like nuts in my banana bread - you could sub with chocolate chips or shredded coconut, or just leave them out)
- Preheat oven to 350F
- In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt, and cardamom. Whisk ingredients together well
- In a blender, put in buttermilk, eggs, banana pieces and shortening. Blent until smooth. If using pecans, add them now and and pulse once (if adding chocolate chips or coconut, wait until the next step)
- Pour the liquid mixture into the flour mixture. If using chocolate or coconut, add it here. Mix together until just combined
- Pour into a greased 9x3.5 loaf pan
- Bake for 1 hour to 1 hour and 15 minutes - top should be golden and a toothpick inserted in the middle should come out clean.