Banana Nut Bread

This banana bread uses the creaming method: shortening, sugar, and eggs get beaten until light and fluffy before the flour and mashed bananas are alternated in. That 4 minutes of beating builds air into the batter and gives the finished loaf a lighter, more cake-like texture than the dump-and-stir approach.

Ripe bananas are key. The browner and spottier the skins, the sweeter and more flavorful the bread. Firm, yellow bananas don’t have enough sugar or moisture to carry the loaf.

Let it cool overnight before slicing. Fresh from the oven it crumbles and falls apart. After a rest, the crumb sets and each slice holds together.

Pro Tips

• Beat the shortening, sugar, and eggs for a full 4 minutes. Under-beating makes a dense, heavy bread. You want the mixture pale and fluffy.
• Alternate adding the flour mixture and mashed bananas. Dump everything in at once and the batter can separate or become tough.
• Mix only until just smooth after adding the flour. Overmixing develops gluten and the bread gets chewy instead of tender.
• Cool in the pan for 10 minutes, then turn out and let it cool completely before wrapping.

Variations

• Use walnuts or pecans for the chopped nuts, or a mix of both.
• Fold in chocolate chips for a chocolate-banana version.
• Add a teaspoon of vanilla extract to the batter for extra warmth.