Banana Bread
Years ago, Bruce found the answer to the best banana bread (as if such a thing were a pressing question). We put it, along with other answers to pressing questions in The Ultimate Cook Book.
The secret? Walnut oil--which gives this easy quick-bread such a deep, nutty, satisfying taste.
There's a certain trend among food writers lately to kick canola oil and its cohorts, the other "tasteless" oils. I will tell you that since oil is oil in terms of calories (about 120 per tablespoon), there's no point in adding an oil that doesn't also add flavor. But that said, mild oils are a great way to start out chili and other hot dishes--because these oils don't interfere with the more complex, layered flavors.
However, in banana bread, walnut oil is definitely the way to go.
So let's go.
First, position the rack in the center of the oven and preheat the oven to 350F. Dab a little walnut oil on a paper towel and lightly grease a 9 x 5 x 3-inch loaf pan (the standard one). I wouldn't use a glass loaf pan because it can superheat the bread and burn the edges. I'm all for blackened bits but not on banana bread. Also add a little flour to the pan and tilt it until the bottom, all sides, and the corners are well coated. Of course, you can skip all this greasing/flouring and just spray the loaf pan with a nonstick spray that has flour already added, like Baker's Joy.
One more thing: the best banana bread begins with less-than-best bananas. I know I've said this before, but it bears repeating: if you're going to bake with bananas, always look for the ones on the sale rack at the back of the produce section somewhere. You want the bananas that are splotched with dark brown spots. These bananas simply taste the best. Somehow, most people want bananas that are 100% yellow. Go figure. Those still have a little alum in the flesh, still have a slightly bitter bite--and are just too firm. So clean out that sale rack for your baking.
'Nuf said. On to the bread. Beat 1/2 cup packed light brown sugar and 1/2 cup granulated sugar with 5 tablespoons walnut oil in a large bowl with an electric mixer at medium speed until smooth and creamy, about 3 minutes. Basically, you want the sugars to have dissolved as well as they can.
Scrape down the sides of the bowl and beat in 2 large eggs, one at a time. Remember that for the best baking results, eggs should in general be at room temperature. Set yours out in their shells on the counter for 15 minutes in advance or submerge them in their shells in a large bowl of warm (not hot) tap water for 5 minutes.
Beat in 4 medium, very ripe bananas, peeled and crumbled up into small beats--as well as 2 teaspoons vanilla.
Scrape down and remove the beaters. Stir in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. Stir really well, until no flour streaks appear in the bowl. Then pour the mixture into the prepared loaf pan.
Bake until lightly browned, until a toothpick inserted into the center of the loaf comes out with a few crumbs attached, about 1 hour 5 minutes. Cool in the pan on a wire rack for a few minutes, then turn the loaf out of the pan and continue cooling it on the wire rack until room temperature--although a still-warm slice, slathered with butter, is a thing of beauty indeed.
banana, banana bread, bread, walnut oil
Reader Comments (3)
Great post! Be careful, though. Banana bread hyjacked my blog last year - once you write about it people go crazy! But in a good way. : )
http://danamccauley.wordpress.com/2008/12/02/banana-bread-the-trilogy/
Genius! I wonder if I combine your walnut oil into 5SR's almond scented banana bread (made with almond meal) it would be too much? I love nutty tasting foods.
Question, though, about storage of special oils: I tend to cook with mostly olive oil (if you split me open, you would find it running through my veins) and whenver I buy a special oil, it goes rancid before I can finish it. I doubt that is a problem in your house, but would I be able to keep the oil in the fridge to preserve it longer? That somehow seems wrong to me.
Dana: Thanks for your kind words! I can only hope everyone eats banana bread.
Diana: I wouldn't combine the two recipes. I think it might be too much nuttiness (a sort of I Love Lucy of banana breads). Yes, do store nut oils and such in the fridge. In fact, it's the only place you should store it after opening. Walnut oil will not cloud or solidify. One more thing: walnut oil is a little dear, so if yours smells slightly rancid when you open it, take it back to the supermarket for a refund. I find the cheapest prices for walnut oil (and almost all nut oils) are in Chinese supermarkets, by the way.