Evedine's Banana Nut Bread

Evedine’s banana nut bread is the kind of family recipe that survives in handwritten cookbooks for generations. The combination of mashed bananas and buttermilk (or soured milk) gives this loaf its signature soft crumb and slight tang that cuts the natural sweetness of the bananas. A generous cup-and-a-quarter of walnuts folded in delivers crunch in every bite.

Using buttermilk rather than regular milk is the move that elevates this above standard banana bread. The acid reacts with baking soda for extra lift, and the slight tartness keeps the loaf from going cloyingly sweet despite the cup of sugar. If you don’t have buttermilk, sour milk by adding a teaspoon of vinegar to regular milk and letting it sit 5 minutes.

The optional drop of lemon extract is a small but interesting touch. Just one drop adds a subtle brightness that amplifies the banana flavor without making the loaf taste like lemon. If you’ve never tried it in banana bread, give it a shot.

Use very ripe bananas with brown spots all over the skin. Underripe bananas don’t have enough sweetness or aromatic compounds; overripe (almost black) are perfect.

Pro Tips

• Mash bananas with a fork rather than a blender. Some lumps are fine and add textural interest; pureed banana makes an overly smooth wet bread.
• Toast the walnuts in a dry skillet for a few minutes before adding. It deepens the flavor significantly.
• Test for doneness with a long skewer at 30 minutes. The loaf is done when the skewer comes out clean from the center.
• Cool 15 minutes in the pan before turning out. Hot banana bread is too tender and tears.

Variations

• Add a half teaspoon of cinnamon or a pinch of nutmeg for warmer spice.
• Substitute pecans, hazelnuts, or chocolate chips for the walnuts.
• Stir in a half cup of coconut or a tablespoon of bourbon for a tropical or grown-up twist.