Banana Bread
3 months ago

Banana Bread

To wax poetic about banana bread, to go on at length about its virtues — like its wholesome sweetness; its soft, comforting crumb; the hint of love and nostalgia in every bite — is to insult it (and you). Banana bread needs no introduction. It’s a classic of American baking and, if anything, we are humbled to enter this recipe into the banana-bread canon.

This version is super moist and banana-forward. The real differentiator is the light, crisp streusel-like topping. It adds flavor and texture without overpowering the bread. This banana bread is perfect for weekend brunches, grab-and-go breakfasts and impromptu visits from your in-laws.

8 servings
Preparation time: 10 minutes
Cook time: 55 to 65 minutes

Ingredients

1 stick unsalted butter, softened, plus more for greasing pan
¾ cup packed dark brown sugar
2 L&B Large Organic Brown Eggs, room temperature
5 medium, very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
⅛ teaspoon L&B Organic Ground Cinnamon

Directions

  1. Heat oven to 350 F. Lightly grease a 9×5-inch loaf pan with butter.
  2. In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and fluffy, about 1 to 2 minutes. 
  3. Add the brown sugar and cream for 2 minutes more, scraping down the sides as needed. 
  4. One at a time, mix in the eggs. 
  5. Mix in the bananas until only small lumps remain.
  6. Add the flour, baking soda and salt and mix until just combined. Pour the batter into the prepared pan.
  7. In a small bowl, stir together the walnuts, sugar and cinnamon. Sprinkle over the batter.
  8. Bake for about 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean. 
  9. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and allow it to cool completely. Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.

Recipe adapted from:  New York Times

Banana Bread