World's Best Banana Bread

In our household we have a very favorite Banana Bread recipe. I am not always a huge fan of banana bread, but this recipe is a sure win each and every time. I've made it with regular all purpose flour, spelt flour, and multiple versions of gluten free flours. I've never had it turn out less than amazing. So since today was cloudy and a little gloomy, I decided to make some with the browning bananas on the counter. It is so delicious, I have to share it with you.


Banana Bread
(from How To Cook Everything by Mark Bittman)
Makes 1 loaf

8 Tbsp butter
1 1/2 C all-purpose flour
1/2 C whole wheat flour

Note: (I've replaced this with 2 C Spelt flour OR 2 C gluten free flour mix: today I used Bob's Red Mill All Purpose Baking Flour and it is incredibly soft and moist with no trace of GF grainy texture. Just be sure to sift the flour first. It truly makes all the difference.)

1 tsp salt
1 1/2 tsp baking powder
3/4 C sugar
2 eggs
3 very ripe bananas, mashed
1 tsp vanilla extract
1/2 C chopped walnuts or pecans
1/2 C grated dried unsweetened coconut
optional: 1/2 C semisweet chocolate chips for an extra decadent treat

1. Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan. (You can also use a muffin tin for muffins instead of one loaf)

2. Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut. (I snuck in 1/2 C Ghiradelli semi-sweet chocolate chips into the muffins!)

3. Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper. (It really is best in waxed paper inside a ziplock bag.)



This recipe is tried and true and I cannot recommend it highly enough. Let me know if you have a chance to try it out. Enjoy! XO, Meg