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Mark Bittman’s Banana Bread




Source of Recipe


Adapted from How to Cook Everything by Mark Bittman


Recipe Introduction


This bread was recommended to me by my friend, Skip. It is very good and benefits from an overnight rest. We found it a bit bland when we tasted it the same day I baked it, but liked it much better the next day. I think that I would add some cinnamon to the flour mixture, though. As far as banana bread goes, while I liked this bread a lot (and it evaporated at the office), I still like Brooke's Banana Bread (also recommended by Skip) even better.



List of Ingredients




8 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 c. sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 c. grated dried unsweetened coconut


Recipe



Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and line bottom and up short sides with parchment paper.

Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.

Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. It should just barely pass the toothpick test, since banana bread is so moist. Cool on a rack for 15 minutes before removing from the pan. Store covered.