Deanna and I disagree over and over again in regards to recipes we post on the blog. Deanna likes classic recipes-finding the absolute best recipe of something classic to post. I, on the other hand, always say to her “so, where’s the catch here?” “what makes this recipe special/different?”. She usually gets annoyed with me and tells me that not every recipe needs a special twist.
Actually, Deanna’s right. When I think about the recipes I use over and over and over again, I understand that those recipes tend to always been classics without any sort of manipulation. I know that it is our responsibility to provide our readers with the best possible recipe for a food we love.
It was this reason which led me on a search for THE best banana bread recipe. I’ve been making banana bread for years now, but I still haven’t found the perfect recipe-not too dry, not too oily, not too sweet.
In light of our extremely popular Carrot Cake post, I decided to go back to the amazing book from which that recipe came. The book is called “Breakfast Lunch Tea”, by the Rose Bakery in Paris. There I found a recipe for banana bread, tried and it came out just how I like it- moist with a slight sweetness.
With a few slight changes, I think I’ve found my classic banana bread recipe.
The level of sweetness of this cake is dependent on two things-your personal desired level of sweetness and the ripeness and sweetness of the bananas themselves. If you are using bananas which aren’t super ripe, and you like sweet banana bread, you may have to add some sugar.
Ingredients for 2 loaf pans:
5 oz./150 grams butter, softened
1 cup sugar
3 eggs, at room temperature
3-4 very ripe bananas, smashed
½ cup buttermilk or plain yogurt
1 teaspoon baking soda
½ teaspoon salt
2⅓ cups all-purpose flour, sifted
3.5 oz/100 grams walnuts, coarsely chopped
3.5 oz./100 grams dark chocolate, coarsely chopped