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Joey B Cooks » Breads, etc. » Joey B’s Basic Banana Bread

Joey B’s Basic Banana Bread

This was the first quick bread I ever made, and it laid a great foundation for the future. My version is adapted from The Fannie Farmer Cookbook, which was my primary cooking resource in the early days. (The Fannie Farmer Cookbook, Knopf, 1979, p.488: Banana Nut Bread.) The original adaptation was substituting 1 cup of oat flour (made in a food processor) for 1 cup of the all-purpose flour in the original recipe. That made the bread seem more moist, which I’ve never fully understood. A while later I decided to go a step further and exchanged whole wheat flour for the rest of the white flour. The bread was more dense, but still plenty moist, and really tasty. A few years back I made the final adaption, which was the addition of the lemon or orange zest (actually I used dried peel, which I get from penzeys.com).

This bread is one of the most popular things I make. It’s fairly healthy (no oil, all whole grain), hardy (holds up to spreading cream cheese on a slice), and really easy to make. Try it and see!

Papa Joe’s Basic Banana Bread

Ingredients:
3 medium ripe bananas mashed
2 eggs lightly beaten
1 cup whole wheat flour (see note below on flour)
1 cup oat flour (see note)
3/4 c sugar
1 t salt
1 t baking soda
1-2 T lemon or orange zest (see note)
1/2 c chopped walnuts

Instructions:
Preheat oven to 350°
Mash bananas in a large bowl
Add lightly beaten eggs (I push the bananas aside and lightly beat the eggs  in the same bowl)
Add dry ingredients
Stir until well blended
Stir in nuts

Notes:

Flour
For years I’ve been making this bread with 100% whole grains. First I substituted 1 c of all purpose flour with 1 c of oat flour (rolled oats made into flour in a food processor until coarse, but not powdery…measure AFTER processing). Then when that was such a success, I substituted 1 c of whole wheat flour for the other cup of all purpose. The results were a dense but moist, very flavorful, 100% whole grain banana bread.

Lemon/Orange Zest
I’ve found that lemon and orange zest add a great touch to the flavor of this bread. I’ve used 2T of dried lemon or orange peel, or 1T of freshly grated, added with the dry ingredients.

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