Author and Educator
Because of the huge number of overripe bananas on kitchen countertops, there is likewise a huge number of recipes for banana bread. Everyone has a favorite; James Beard offers two of his in Beard on Bread. He finds this one the lighter and more flavorful of the two.
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 cup mashed, very ripe bananas (2 large or 3 medium)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup milk
- 1 teaspoon lemon juice
- 1/2 cup chopped walnuts or pecans
Preheat oven to 350°F. Lavishly butter a 9 x 5 x 3-inch loaf pan.
Cream the butter and gradually add the sugar. Mix well. Add the eggs and mashed bananas and blend thoroughly.
Sift together the flour, baking soda, and salt. Combine the milk and lemon juice, which will curdle a bit. Slowly and alternately fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients. Blend well after each addition. Stir in the nuts.
Pour batter into the pan and bake for 45-50 minutes, or until the bread springs back when lightly touched in the center.