Banana Nut Bread

I live in a world where food and photographs are currency. I never imagined there’d be a period in my life where I’d be exchanging cookies for baguettes and challah for hot dogs. I didn’t know that I’d be trading photos for steaks. I have somehow transported myself back to America, circa 1850. I barter and I cook in beef tallow. I have considered seeing how far I can continue trading up. Could I go from two dozen cookies to a car? Maybe. That’s best left for a separate blog.

My mom and sister are avid bakers, but they don’t get high off their own supply. Their self-control disgusts me. My dad is a “healthy eater” who often requests my mom buy huge amounts of fruit and vegetables, then doesn’t really eat them. 

Leftover ripe bananas means banana bread. My mom makes it, wraps it up, then texts me that there’s banana bread for pick up. I get it, eat a piece out from the center so no one knows I did it, then deliver it to whatever restaurant I’m at that day.

I don’t know where this recipe originated—probably my grandma—but it changed over the years and has become my favorite banana bread ever. The outside gets dark and crusty, while the inside remains pillowy soft. The chopped up walnuts or pecans give it some crunch. The raisins provide little bursts of sweetness. I think I could eat an entire loaf in one sitting, if I was left unattended. I’ve heard some of the chefs say they like to toast it and spread butter on top, but that’s just gilding the lily.

YIELD: 1 LOAF | ACTIVE: 10 MINUTES | TOTAL: 1 HOUR AND 25 MINUTES

INGREDIENTS

3 large bananas, mashed
1 stick butter
1 c sugar
2 eggs
1-2 tsp cinnamon
1 tsp salt
1.5 c AP flour
1/2 t baking soda
1 c pecans (or walnuts)
1 c raisins
1 t vanilla extract

METHOD

Preheat oven to 350F.

Put the pecans on a lightly sprayed baking sheet and toast for 5-10 minutes, until aromatic. Let cool a bit, then HULK SMASH them.

Using an electric mixer, combine the butter and sugar, then add the eggs one at a time. Add the rest of the ingredients and mix until fully incorporated. Pour the batter into a greased loaf pan and bake for 75 minutes. Check doneness with a knife—nothing should stick. If it does, continue checking every 5 minutes.