- Gloria’s Fantastic Banana Bread
I have been making banana bread for at least 40 years. And I always thought my banana bread was pretty good. Guess what? I have found one that is far superior! My neighbor Gloria, who doesn’t fancy herself as much of a cook (I disagree), brought over the very best that I have ever tasted. It appears that the secret is extra bananas (I used 5) and walnuts (I used 1 1/4 cups).
Here is the recipe:
3/4 cup sugar
1 stick butter (1/2 cup), softened
2 eggs
4-5 bananas (about 1/4 cups), mashed
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/4 cups chopped walnuts
Cream butter and sugar. Add eggs, one at a time.
Add vanilla and bananas.
Mix dry ingredients in a small bowl. Stir into creamed mixture.
Add walnuts and stir to combine.
Spoon mixture into greased and floured loaf pan. Bake for approx one hour at 350 degrees. Cool on wire rack.
Enjoy.
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I’m SURE Gloria’s banana bread is fantastic, but I’ve been completely converted by the recipe that Cooks Illustrated developed last year. They microwaved the bananas for a few minutes to release a bunch of liquid, then boil that down to concentrate the banana flavor and add it back in. Other than that I think it is pretty standard. It’s amazing to see how much liquid comes out of the bananas. Mmm, I’m getting hungry thinking about it.
That sounds really interesting! I will have to try it. I actually started with previously frozen bananas (whole bananas still in the peel) that I put in the freezer the last time we left Park City. Gary opened the freezer upon our arrival and saw these four black bananas and thought it was a mistake. I learned that little trick from Gloria too.