This is Marie, sharing my own recipe for banana bread, arrived at over years of fiddling and originally derived from (I think) something in the Joy of Cooking. I really like banana bread, but only if it is moist and dense and richly banana-flavored. I made quite a few loaves that looked and tasted like bricks, using various recipes that people swore were great, before deciding to mess around with the recipe until it was actually right. One thing I discovered is that the texture I wanted really required Crisco, not butter. Another was that many recipes call for far too many bananas. Lastly was that salt is actually required, as it keeps the batter from getting too dry. So the commentary on bread that comes below the recipe is mostly what I learned while teaching myself how to bake. So if it’s written on a beginner level, that’s why – I developed this as a beginning baker. Continue reading “Banana Bread” →