Celebrating Modern Jewish Living Through Food, Tradition, and Family
Classic Banana Bread
You’ll go bananas over this deliciously sweet, classic treat. Perfect with a cup of coffee or tea or as a little nosh.
The Backstory: There really is no backstory for this recipe, at least in terms of classic Jewish history or baking. I just happen to love banana bread and had to include it among The Jewish Kitchen’s recipes. More of the Backstory after the recipe…
Classic Banana Bread
Sweet, overripe bananas, brown sugar, and nuts combine to form a classically (and sinfully delicious) baked bread that's perfect with coffee, afternoon tea, or even as a base for French toast.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar (light or dark)
- 1 tsp. baking soda
- 1/4 tsp. Kosher salt
- 2 eggs, beaten
- 2 1/3 cups mashed bananas (overripe)
- 1/2 cup unsalted butter, at room temperature
- Confectioner's sugar for dusting
Instructions
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Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan.
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In a large bowl, combine flour, baking soda and salt. Set aside.
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In an separate bowl or with an electric mixer, cream together butter and brown sugar. Add eggs, one at a time, and mashed bananas. Add in chopped nuts.
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Stir banana mixture into flour mixture only to moisten. Do not overmix. Pour patter into prepared loaf pan.
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Bake in preheated oven for 60 - 65 minutes until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 15 minutes and then turn out onto a wire rack. Dust with confectioner's sugar if you like, and slice.
…The Backstory continues: What’s more, this recipe is perfect not just as a cake for coffee or snack to nosh on, it’s actually delicious as a base for decadent French toast. I know, I know, it’s sinful and rich and will set you back another half-hour (or more) on the elliptical the next day, but it’s absolutely worth it.
If you plan on using it for French toast the next day, pre-slice a few pieces and place them in a plastic storage bag the night before. Leave the bag open so the banana bread has a chance to harden during the night and by the time you use it the next day for French toast, it will be firm enough to absorb the egg custard mixture. Oh yes, if it sounds as if I’ve given this a little (too much) thought, well, what can I tell you? The baker’s daughter doesn’t fall far from the the tree. Or something like that.
Enjoy.
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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