EATS // #thebestbananabreadever
No really, it is.
Yesterday a happy accident occurred - I made THE BEST banana bread loaf I've made in a long time. Surprisingly enough, I find banana bread tricky to make because it's easy to dry it out and hard to get that full banana flavour to it. I had a few very ripe bananas ready to be thrown out and Nate kept texting me from work saying "Banana bread anyone?". So I took that as a subtle hint to make some before I left to Toronto for a week (he's really quite blunt, isn't he? I think he gets scared when I leave because the cooking and meal prep goes into serious decline mode).
I scoured the internet and settled on a fantastic recipe compliments of Ina Garten, otherwise known as the infamous Barefoot Contessa. This was her recipe for an old-fashioned banana bread loaf which was perfect because I didn't want to try anything fancy. With foods like this, I like to stick to what I know and keep it simple. SIMPLE is key here folks - banana bread is such a classic loaf that you can eat anytime - breakfast, lunch, dinner or a snack so I don't like to mess with perfection (in our case last night, this was a 10pm indulgence while sipping on some pinot noir and binging on House of Cards (season 4) on Netflix. Oh the comforts of simplicity for a homebody couple.
You can get the recipe in the link above but here's the secret (and the trick) I wanted to share with you because I truly believe this made this loaf the BOMB of all banana loaves: I added a fourth banana (the recipe calls for three only). I think this added some extra moistness, flavour, texture and overall yummmy goooooodnesssss.
Here are a few other alterations I made to the recipe:
- I did NOT add the orange zest (this seemed a bit weird for me to add....that, and I didn't have any oranges at home).
- I had to bake this for MUCH longer than the 45-50 minutes the recipe asked for. I baked it for like 90 minutes in 10 minute increments just to make sure I didn't over-cook it (just do the poke test to make sure your knife comes out clean and not doughy). This also made the edges really crunchy which I was happy with because it was a nice compliment to the soft, moist inside.
- I did not make the cream cheese frosting. I LOVE cream cheese frosting but again, I like to make banana loaf SIMPLE and I feel like icing is always optional:)
- I substituted the walnuts for chocolate chips (why? Do I really need to explain why? Chocolate over nuts any day of the week).
(And if you do bake it and it turns out as good as I'm preaching it to be, then post it on Instagram and tag me at #lemonsforlove. If it doesn't taste as good as I make it out to be, well then it's likely your fault and you might need a do-over:))