What to CookAmanda & Merrill

Banana Bread

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Banana Bread

- Merrill

My mother used to make banana bread all the time when I was growing up, and it was one of the treats we most looked forward to. Tender, with a crisp, brown crust and an intense banana flavor, it was just the thing for breakfast, or toasted and thickly buttered with a hot cup of tea.

She got the recipe from an old community cookbook called Forum Feasts (see my post on a recipe for chocolate cake with orange icing from the same book here) -- I've cut back on the sugar a little, but otherwise it remains the same. It keeps well for a few days, and if you wrap it tightly in foil and plastic wrap, you can freeze it for several weeks with no side effects.

Banana Bread

Adapted from Forum Feasts

Makes one 2-pound loaf

  • 3 tablespoons unsalted butter, melted, plus more for the pan
  • 3 large, ripe bananas
  • 1 egg, lightly beaten
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

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