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.
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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.
Adapted from Forum Feasts
Makes one 2-pound loaf
3 tablespoons unsalted butter, melted, plus more for the pan
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).