Banana Bread

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

  • 1
    stick unsalted butter, softened, plus more for greasing pan
  • 3/4
    cup packed dark brown sugar
  • 2
    L&B Large Organic Brown Eggs, at room temperature
  • 5
    medium very ripe bananas
  • 2
    cups all-purpose flour
  • 1
    teaspoon baking soda
  • 1/4
    teaspoon kosher salt
  • 3
    tablespoons chopped walnuts
  • 1
    tablespoon granulated sugar
  • 1/8
    teaspoon L&B Organic Ground Cinnamon

Directions

  1. 1

    Heat oven to 350 F. Lightly grease a 9×5-inch loaf pan with butter.

  2. 2

    In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and fluffy, about 1 to 2 minutes.

  3. 3

    Add the brown sugar and cream for 2 minutes more, scraping down the sides as needed.

  4. 4

    One at a time, mix in the eggs.

  5. 5

    Mix in the bananas until only small lumps remain.

  6. 6

    Add the flour, baking soda and salt and mix until just combined. Pour the batter into the prepared pan.

  7. 7

    In a small bowl, stir together the walnuts, sugar and cinnamon. Sprinkle over the batter.

  8. 8

    Bake for about 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean.

  9. 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