I was stuck with a few very ripe bananas, so banana bread popped into my head. I haven’t ever really had great banana bread. Dorie Greenspan’s banana cake is much, much better than any banana bread if you ask me. But still, with a title like this one, I couldn’t help but make Flour’s version of banana bread.
And the bread has every right to be famous. It’s perfectly balanced, not too sweet, great moist texture. I didn’t get that usual crater of raw batter down the middle of the pan. This is a banana bread worth making.
For the recipe, go here.