Since I started baking, I’ve been powering through a lot of popular recipes: pumpkin pie, German chocolate cake, gingerbread men, carrot cake, chocolate chip cookies, and cheesecake. But I’ve missed a lot of great classics too, like yellow layer cake, cupcakes, and banana bread.
So I hadn’t made a classic banana bread yet, but my good excuse is that — well, I’m allergic to bananas. I also found out the hard way in Guatemala that I’m also allergic to plantains (which are bananas,) but that’s a story for another day.
My partner moved in with me recently, and he loves to mix apples and bananas into his yogurt, so there is a ready supply of bananas at all times in our pantry. Thus the reminder of banana bread was in my head at all times. I used to love bananas, before I became allergic later in life, so seeing the memes and stuff definitely didn’t help.
So a few weeks ago, I decided to bite the bullet and see just how allergic to bananas I really am. Onto making banana bread!
There are quite a few different ways of making banana bread, from Chrissy Teigen’s famous Uncle Mike & Twitter’s Banana Bread, which I haven’t tried yet because I don’t have a Bundt Pan yet, to the Great Baking Show’s banana bread recipe, and also Rose Levy Berenbaum’s banana bread recipe as well.
This one in particular comes from Katheryne Taylor from Love Real Food. I love her recipes because her bakes are so easy and fun, as well as healthy. Sometimes I get frustrated with complicated baking, but hers always have the outcome worth the journey.
For Kate’s recipe, it only requires 2 bananas, or 1 1/2 cups – much less than Chrissy’s whopping 6 banana recipe. Her recipe also includes walnuts or pecans, coconut oil, honey, and two eggs. Once it’s all mixed together, it looks like this.
Kate prefers using wheat flour – either white whole wheat or regular whole wheat flour, which is healthier albeit not always versatile. However, for this recipe, it tasted great! Her recipe also includes cinnamon, which she recommended swirling on top.
The bread bakes for one hour, but when it comes out, it’s surprisingly moist. I think I did overbake it by about 5 minutes, which browned deeply on the sides, but did not burn.
I was apprehensive, but it was absolutely delicious biting into this delicious, lightly sweet banana bread. And my stomach didn’t flare up either! It looks like the other ingredient to banana ratio isn’t bad enough for it to affect me. I enjoyed plenty of slices for the rest of the week.
And my cat Pina couldn’t resist lick-leemking the banana bread as well. Hmph!
Next time, it’ll be Chrissy Teigen’s recipe. And I’ll be using chocolate. Thanks all for reading!
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