We all have our favorite recipes for different things, and this is my mom's favorite recipe for banana bread. It's from her old Joy of Cooking cookbook, and she's been making it for a while now.
What she likes about this particular recipe is that it's moist, cake-like in texture with a hint of lemon, and it stays white. To elaborate, she likes whole grain foods, but that's not what I'm talking about. Many banana recipes tend to take on that hue when bananas are left in the air to oxidize, and I'm guessing that since this recipe has lemon juice in it the citric acid prevents that from occurring. All I really know is that someone exclaimed to my mom that she was amazed that this banana bread was white, as her son wouldn't eat banana bread because of the color.
To the basic recipe I added what ended up being too many blueberries and toasted pecans. You might be saying that one can never have too much when it comes to blueberries, but it does affect how easily it can be sliced. I also glazed the top with a runny buttercream (Mom does that occasionally).
Everyone enjoyed this, especially mom. It's almost insane not to enjoy a moist, tender, blueberry and pecan-flecked slice of banana bread. Just sweet enough to nicely enhance the natural sweetness of the banana, and a subtle lemony flavor that is always a winner, this is a perfect treat any time of the day. This tastes good toasted, too.
Recipe after the jump
Quick Banana Bread
Recipe from Joy of Cooking, with very minor changes by us
1¾ cups sifted all-purpose flour
2¼ teaspoons double-acting baking powder
½ teaspoon salt
⅓ cup shortening
⅔ cup sugar
¾ teaspoon grated lemon rind
½ teaspoon pure lemon extract or fresh lemon juice
1 egg, room temperature
1 cup ripe banana pulp mixed with ½ teaspoon fresh lemon juice
½ toasted chopped pecans (optional)
½ fruit of your choice (optional)
- Preheat oven to 350°. Grease an 8x4-inch loaf pan and set aside. In a medium bowl, sift together flour, baking powder, and salt.
- Place shortening, sugar, lemon rind and extract in a large bowl and beat for 2-3 minutes or until blended and creamy. Beat in egg and mashed banana. Add sifted ingredients in three parts to the sugar mixture, blending the batter until just combined after each addition. Fold in nuts and fruit, if using, then pour batter into prepared baking pan; bake for about 50-60 minutes or until skewer inserted in center comes out clean (the pressing method works, too).
- Place baking pan on cooling rack and let cool for 10 minutes before removing and cooling completely on rack. (Not that you can't slice it when warm, but let it cool at least 20 minutes longer before doing that.)