Banana Bread
July 16, 2024
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.
SERVINGS
8
PREP TIME
10 min
COOK TIME
55-65 min
Ingredients
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1stick unsalted butter, softened, plus more for greasing pan
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3/4cup packed dark brown sugar
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2L&B Large Organic Brown Eggs, at room temperature
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5medium very ripe bananas
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2cups all-purpose flour
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1teaspoon baking soda
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1/4teaspoon kosher salt
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3tablespoons chopped walnuts
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1tablespoon granulated sugar
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1/8teaspoon L&B Organic Ground Cinnamon
Directions
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1
Heat oven to 350 F. Lightly grease a 9×5-inch loaf pan with butter.
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2
In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and fluffy, about 1 to 2 minutes.
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3
Add the brown sugar and cream for 2 minutes more, scraping down the sides as needed.
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4
One at a time, mix in the eggs.
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5
Mix in the bananas until only small lumps remain.
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6
Add the flour, baking soda and salt and mix until just combined. Pour the batter into the prepared pan.
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7
In a small bowl, stir together the walnuts, sugar and cinnamon. Sprinkle over the batter.
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8
Bake for about 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean.
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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