I have recently discovered that stalwart of public television, The Great British Baking Show (known on the other side of the Pond as The Great British Bake Off). I don’t usually do reality programming but I was drawn in by the general aura of positivity, the educational content (so that’s how you cool angel food cake!), and of course, the food.
So I’m in a baking mood. This week I pulled out a classic recipe for Banana Bread.
For some reason teenaged me loved making banana bread. Maybe because it was easy and good, or because there always seemed to be over-ripe bananas in the house. I serve warm slices with Maple Cinnamon Butter (looking fine in a reusable Riviera Petit Pot with pretty new lid! I’d include a picture of the bread but, well, I ate it:).
Banana Bread
3 very ripe bananas, mashed, or 2 bananas and one apple, peeled and chopped fine or grated
2 eggs, well beaten
1/4 cup plain yogurt or 1/4 cup melted butter
1 tsp. vanilla
3/4 cup (150 grams) brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups (250 grams) flour
1 tsp. salt
1 tsp. baking soda
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350°F.
2. Butter a standard loaf pan, or four mini loaf pans.
3. Mix the fruit and eggs together in a large bowl. Add yogurt or butter, vanilla, sugar, cinnamon and nutmeg. Sift the flour, salt, and baking soda together, then stir into the banana mixture. Add the walnuts (optional) and stir until combined.
4. Pour batter into pan. If you’re feeling decadent (and I usually am) top the batter with more cinnamon, nutmeg, and brown sugar, plus extra nuts or oatmeal if you like it crunchy. Bake for 55-60 minutes (35 minutes if you opt for the mini loaves) or until a knife or toothpick inserted into the center comes out clean. Remove from the pan to a rack to cool.
J.R. Johnson 
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