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Classic Recipes: Banana Bread Cookbook author and baking authority Flo Braker creates the ultimate recipe for everyone's favorite quick bread—plus, how to spice it up with nuts or chocolate chips by Lauren Salkeld
T here are so many reasons for banana bread's popularity. As a quick bread, it's not only easy to make, but fast. Banana bread is also one of the best possible uses for browning bananas—you can even freeze your fruit and bake the bread later. There's also the recipe's flexibility and versatility: You can mix in nuts, chocolate, shredded coconut, dried fruit, and even spices like cinnamon, nutmeg, or cloves to customize your loaf. Finally, anytime is the right time for banana bread; its just as good at breakfast as with an afternoon coffee or tea, or for dessert, drizzled with warm chocolate sauce.
Silver Palate Banana Bread
Of course, the number one reason to love banana bread is taste. Good banana bread is sweet but not too sweet, moist without being oily or heavy, and most important, it delivers a strong hit of pure banana flavor. With these qualities in mind, we turned to Flo Braker, author of Baking for All Occasions and the former Baker columnist for the
To create the ultimate recipe for classic banana bread. Braker's recipe puts banana in the spotlight, but if you'd like to add nuts or chocolate—or both—she has you covered. For Braker's foolproof recipe, plus expert advice on the ideal time to use bananas, using frozen fruit, and how to decorate the top of your loaf, read on.
While she does sometimes use frozen bananas, Braker prefers to bake with fresh ripe fruit. The optimum time for incorporating bananas into this recipe is when their skins are mostly yellow with a moderate sprinkling of brown flecks, she explains. If you do freeze your bananas, store them in a double layer of plastic wrap or a resealable freezer bag (squeeze out as much air as possible), and arrange them so that they won't get too squished or bruised or stick together. Be sure to defrost the bananas until they are soft but not runny or liquefied—an hour at room temperature is plenty of time. The skin of frozen bananas will turn black but they're still fine to use. Just peel with your fingers or a knife. There may be some extra liquid when you add them to the batter, but this is also OK to include.
Simple Gluten Free Banana Bread
Braker's recipe can easily be dressed up with the addition of nuts, chocolate chips, or both. Use up to 1 cup of just about any nut—walnuts, pecans, macadamia nuts, or Braker's favorite, hazelnuts. She recommends toasting the nuts first since it really helps bring out their flavor (they won't toast inside the batter). You'll also want to coarsely chop the nuts, because whole nuts and large pieces can make it more difficult to cut clean slices.
If you prefer to add chocolate, Braker recommends mini semisweet or bittersweet chocolate chips. Regular-size chocolate chips are great, too, but the minis make it easier to slice the bread, explains Braker. Stick to 3/4 cup of chocolate chips; more than that and the chocolate will overwhelm the banana flavor. If you'd like to use a combination of both nuts and chocolate, use 1 cup total.
Another easy way to doll it up, offers Braker, is to slice another banana crosswise into rounds—this one has to be ripe, not frozen—and then lay the slices on top of the batter before it goes in the oven. The visual effect is quite striking, but this trick also adds another layer of banana flavor and texture.
Moist Chocolate Chip Banana Bread
A simple recipe like this one can easily be doubled and the large batch will still fit in a standard 4 1/2-quart stand mixer. If you bake an extra loaf, wrap it in plastic wrap, followed by aluminum foil; it will keep, frozen, up to 3 months. When it comes to defrosting, Braker recommends unwrapping the loaf and putting a paper towel on top, which she says helps prevent moisture loss.
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A simple recipe like this one can easily be doubled and the large batch will still fit in a standard 4 1/2-quart stand mixer. If you bake an extra loaf, wrap it in plastic wrap, followed by aluminum foil; it will keep, frozen, up to 3 months. When it comes to defrosting, Braker recommends unwrapping the loaf and putting a paper towel on top, which she says helps prevent moisture loss.
LinksConnect with Like on FacebookFollow on TwitterFollow on PinterestFollow on TumblrWatch on YouTubeFollow on Google+Follow on InstagramSubscribe to RSS feedsSite MapRecipes & MenusExpert AdviceWhat to BuyIngredientsHolidays & EventsVideoHelpful LinksSubscription FAQsContact UsMastheadAccessibility HelpAdvertisingPress CenterNewslettersFood Innovation GroupThe AppBon AppétitGourmetCondé NastCondé Nast WebsitesAllureArchitectural DigestArs TechnicaBon AppétitCondé Nast TravelerConciergeDetailsGlamourGQHotel ChatterJauntedLuckyNutritionDataRedditSelfStyleTeen VogueThe New YorkerThe SceneVanity FairVegas ChatterVogueWiredCondé Nast ServicesCareersCondé Nast StoreReprints/PermissionsLegal NoticeDo Not Sell My Personal Information. © 2023 Condé Nast. All rights reserved. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Your California Privacy Rights. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.Ad Choices
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