I don’t have a pithy story about banana bread. All I have are lots of frozen overripe bananas. When my bananas turn spotty and black, I peel them straight into a resealable freezer bag. Two to a bag, slightly mushed after sealing by massage the outside of the bag. Date it with a Sharpie and into cold storage they go.
What I love about banana bread—and I’m talking good banana bread—is that it is moist enough to stay fresh and delicious for up to a week. That means I can break off a piece or a corner whenever a sweet craving strikes, perhaps while I’m waiting for my morning coffee to steep (I’m a French press fanatic), for a mid-morning pick-me-up, as a late afternoon snack, or after the kids have gone to bed with tea or hot cocoa (with mini marshmallows of course—why should kids have all the fun?).
For supreme moistness, I use light brown sugar, a hydroscopic sweetener that keeps moisture locked into the crumb. A generous heap of crème frâiche (or sour cream in a pinch) makes for a rich, thick batter. Oil also helps for a spongy-soft interior (butter tends to turn leaden after a day or two). For texture, a cup of granola adds a hint of multi-grain-like appeal. Any kind of granola will do, just be sure the flavors jive with banana bread (in my last batch I used Early Bird granola with pecans and coconut). If your granola comes in clumps, put it in a resealable plastic bag and smash it with the bottom of a soup pot to break them up quickly before adding to the dry mix.
Banana Bread with Granola
Makes 1 loaf
This cake stays incredibly moist and delicious up to a week after baking. It helps to slice just what you need rather than slicing the entire loaf at once. Frozen bananas can be stored for up to four months; to use defrost at room temperature or in the fridge, or microwave at 50% power until mostly thawed. When I don’t have time to make my own (see recipe below), I use Vermont Butter & Cheese crème frâiche. It’s lovely and super thick—if using homemade crème frâiche instead, your batter will be lighter and the loaf will have a more open crumb.
- 1 tablespoon unsalted butter at room temperature or nonstick pan spray
- 1 cup all-purpose flour
- 1 cup granola
- 1/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1/3 cup grapeseed or canola oil
- 3/4 cup crème frâiche or sour cream
- 2 bananas, lightly mashed
- Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with butter.
- In a medium bowl whisk together the flour, granola, whole wheat flour, baking powder, cardamom, cinnamon, and salt. Set aside.
- In a large bowl, whisk the eggs and sugar together until well combined (about 30 seconds of vigorous beating). Whisk in the oil and then and the crème frâiche and bananas, whisking to combine. Use a wooden spoon to stir the dry ingredients into the banana mixture and switch to a rubber spatula to scrape the batter into the prepared loaf pan.
- Bake the cake until the center resists light pressure and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Remove from the oven and cool completely. Run a paring knife around the edges of the cake and invert onto a cake plate before slicing and serving.
This is Suvir Saran’s recipe for crème frâiche. It’s tangy and gorgeous–don’t be surprised when you start topping anything and everything with it. It really is that good. Use the best quality heavy cream you can find (Suvir uses this kind made near his country home in upstate New York).
In a medium saucepan warm 3 cups of cream with 1 cup of buttermilk and the juice of 1 lemon over low heat until it has lost its chill and is just warm. Pour the mixture into a glass bowl. Cover with a clean tea towel and set a plate (one larger than the bowl’s width) on top of the towel. Set aside at room temperature for 24 hours. Whisk the mixture and then cover with plastic wrap and refrigerate for up to 2 weeks.