The Best Banana Bread

The Best Banana Bread Ever

…. And she’s back. Well readers it’s been quite a summer! I’ve been wearing my attorney hat for most of it but also went on vacation with the Family to Puglia. What a wonderful region! It will deserve its own City Profile with some help from my friends, of course.

I am never ready for fall: it’s sad to let summer go but we have the holidays to look forward too. This year I have been so busy that I nearly didn’t notice when the end of August turned into the beginning of September (thanks regulators for making me forget what day it is!). Now it’s October, it’s getting chillier every day and I haven’t even started the seasonal wardrobe switch… I just never have time to make it happen.

But I digress. One of the many things I have done during this long period of silence is perfecting some of my favorite recipes. Now that Baby Lemonade eats like a grown up I have been cooking up a storm for her too. Breakfast in particular is one of the most challenging times because she refuses to drink milk and wants to eat a proper breakfast like a grown up. I have never been a baker, I lack the patience and discipline this activity takes. But there are some recipes that are easy, straightforward and really difficult to mess up. Those are the recipes I am more inclined to try.

Baby Lemonade eats lots of fruit for breakfast and bananas are the most portable.  Since I feel really bad about wasting food the overripe ones get the banana bread treatment. This recipe, though is not completely mine as I adapted it from the one I found in an excellent book by Nick Malgieri, Bake!

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  • 2 1/3 cups of AP Flour,
  • 3/4 cups of sugar,
  • 2 1/2 teaspoons of baking power (for Italian readers: 1 pouch of Pane Angeli),
  • 1/2 teaspoon of salt,
  • 1 1/2 cups of mashed bananas (about 3 medium bananas, but make sure that you measure and add or reduce the amount as needed),
  • 8 tablespoons of melted butter (you can substitute with coconut oil), plus more for buttering the loaf pan,
  • 2 large eggs,
  • 1 cup of milk,
  • 2 tablespoons of vanilla extract,
  • 1 tablespoon of lemon zest.
  • Butter the Loaf Pan, turn on the oven to 350F and prepare your mise en place.
  • In a bowl whisk together all the dry ingredients. Make sure that the baking powder is not grainy or you’ll find a little surprise when you bite into a slice.
  • In a separate bowl mix all the wet ingredients. Make sure that the eggs are perfectly combined with the rest of the wet ingredients before moving to the next step.
  • Pour the wet ingredients into the bowl containing the dry ingredients and combine. Pay attention to the bottom of the bowl as you will need to scrape it to properly combine the ingredients and avoid uneven texture.
  • Pour the mixture into the loaf pan and bake until a skewer inserted in the cake comes out dry.
  • This Banana Bread, unlike others is moist and crumbly but has a nice crust on top. It keeps for about 1 week in a ziplock bag. But trust me, it won’t last that long!