Blair's Banana Bread

Blair’s banana bread is the no-fuss family loaf that almost every American household has a version of, scribbled on a card in someone’s mother’s handwriting. Three ripe bananas, a stick of butter, two eggs, and a cup of sugar. That’s the bones of it.

What distinguishes a good banana bread from a forgettable one isn’t the recipe, it’s the bananas. Use ones with deeply spotted, almost black peels. The starches inside have converted to sugar, the flesh has softened, and the aroma has gone from grassy to honeyed. Pale yellow bananas make pale-tasting bread.

A half cup of nuts or raisins is the choose-your-own ending. Walnuts give that classic banana bread crunch and a faint bitterness that balances the sweetness. Raisins add chewy sweetness and a softer mouthfeel. Both work, but pick one, not both, otherwise the texture gets confused.

The baking soda is doing most of the lift here, with just a touch of baking powder for insurance. That’s why the bananas need to be ripe enough to be slightly acidic; the soda needs that acid to fully activate.

Pro Tips

• Cream the butter and sugar properly before adding eggs. Skipping this step leaves the bread dense.
• Bake at exactly 350F (175C). Higher temps brown the crust before the center cooks.
• Test with a toothpick from the deepest part of the center. The crack on top is misleading.
• Cool fully before slicing. Warm banana bread tears at the slice line.

Variations

• Add 1 teaspoon vanilla and ½ teaspoon cinnamon for a more aromatic loaf.
• Toast walnuts before adding for deeper flavor.
• Sub buttermilk for 2 tablespoons of the bananas for extra tang and tenderness.