The best things are discovered when you least expect them. A few years ago, on a haphazard whim, I needed a recipe for banana bread, and stat. I turned to my #1 source of food knowledge at the time, foodnetwork.com and printed out a random recipe, really not expecting much. I mixed, I baked, I waited, and little did I know what I pulled from the oven would be a true treasure.
There isn’t much to say here except that this is simply the best banana bread in the world. I’ve tried others, and they all turn out to be sub-par. I will hold it on its well deserved banana pedastal, never to be removed unless I come across one that’s better, which I highly doubt. It also helps that it is super uncomplicated and comes together in less than ten minutes.
If you need a good go-to banana bread recipe, this is definitely your match. And seriously, when isn’t banana bread, in all of its moist ripe banana glory, appropriate?
Best banana walnut bread
Adapted from Joanne Chang
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup oil
4 medium bananas, very ripe, mashed
1/4 cup creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (substitute pecans or pine nuts or omit completely)
Set oven to 350 degrees F. Line the bottom of a loaf pan (or bundt pan) with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.