Friday, August 22, 2008

Love Dish: Best. Damn. Banana Bread. Ever.

I was lucky enough to grow up in a house with two great cooks. My mom could whip up an excellent meal, even on a weeknight, with nary a recipe in site. My dad, in contrast, lived for recipes, and still does. Whereas my mother and I cringe at exact measurements, my dad reveres them. Not surprisingly, he’s a kick ass baker, and the crown jewel in his repertoire has got to be his banana bread.

He’s been perfecting it for as long as I can remember – the right mix-ins, the right temperature, the right timing. Its creation has truly been a labor of love. Luckily, the actual making of this delicious wonder bread takes a lot less effort.

And now, dear reader, I bequeath to you the best damn banana bread recipe under the sun. Or at least under my dad’s roof. (Only caveat – you have to be a chocolate lover).


Dad's Banana Bread

Dry ingredients:
2 cups flour
1 cup sugar
2 tsp baking powder
¼ tsp salt

Wet ingredients:
2 medium overripe bananas (the blacker the better), mashed
¼ cup milk
1/3 cup oil
2 eggs, lightly beaten

Mix-ins:
1 cup dried cherries
2/3 cup semisweet chocolate chips

Preheat the oven to 350. Coat a loaf pan, preferably a glass one, with nonstick spray.

In a large bowl, mix together the dry ingredients and in a medium bowl, mix together the wet. Pour the wet ingredients into the dry and stir to combine (be careful not to overmix or your bread will be tough). Gently fold in the cherries and chips. Pour the batter, which should be very thick, into the prepared pan, smooth over the top, and bake for 50-55 minutes, until the top is a light golden brown and a toothpick inserted into the bread comes out clean. (My dad would probably tell you to bake it for 53 minutes exactly, and he would probably be right). Let the bread sit for 15 minutes in the pan, then run a sharp knife around the outside of the bread to remove.


This banana bread is great warm or at room temperature, and will stay great for several days as long as you keep it covered with aluminum foil. You can also freeze it for up to 3 months - just make sure to wrap it tightly in plastic wrap.

1 comment:

Katie said...

I can attest that the banana bread is wonderful. I haven't caught up completely to the newer posts---but can you put the recipe up for the cookies he makes as well? If you are willing to share.