baking

Tried and True: World’s Best Banana Bread

World’s Best Banana Bread

  • 2 cups granulated sugar
  • 1 1/2 cups oil
  • 3 1/2 cups flour
  • 2 eggs
  • 6 overripe bananas, mashed
  • 3 tsp baking soda dissolved in 3 Tbsp hot water
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • (optional) 1 cup chocolate chips

Mix ingredients in large bowl. Place in two greased and floured 9×5 loaf pans. Bake at 350 for 60 – 90 minutes. Loaves are done when an inserted toothpick comes out clean. The tops will get very dark.

Bake 15 minutes for mini-muffins, 20 minutes for regular muffins, 40 minutes for small loaves.


 

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This blog is devoted to investigating (and gently mocking) the hyperbole of the standard diy blog. This is the greatest recipe OF ALL TIME you need to make this NOW it will CHANGE YOUR LIFE are we thinking mimosas with this????? YUM!!!!! STOP READING AND GO MAKE THIS NOW NOW NOW!!!!!1!

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That’s a whole nutmeg because I am FANCY.

Ok, but this really is the world’s best banana bread. Next to this recipe, other banana breads don’t even look like they’re trying.

This may also be the world’s most calorically dense banana bread. I don’t think those two things are unrelated.

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The key to this recipe is to get a lot of really nasty bananas. Every time we have a sad banana orphan left on the counter until well past its prime, I chuck it into the freezer, still in its skin. The frozen bananas can be thawed on the counter or in a bowl of warm water. The best way I’ve found to handle the unfrozen bananas is to cut the top off the skin and squeeze out the insides. It’s… fairly gross.

But the final product is worth it. I highly recommend including the chocolate chips just to really elevate the obscenity of the final result.

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I know. It looks burned. But it’s fine.

When baking this, the key is patience. This sucker is dense. It’s gonna be a while. My recipe card says to bake for 60 minutes, but I’ve never had a loaf come even close to doneness in that time. This last bake was 87 minutes to perfection. I’m leaving that 60 minutes as the basement time, but you’re just going to have to keep checking. The tops of the loaves will get very dark, and the edges might even look a little over-done. Don’t panic, it’s all the sugar getting nice and caramelized.

I’m still experimenting with some slightly less egregious versions of this recipe. Up to half of the oil can be replaced by applesauce without a large difference in taste, and I’d like to play with reducing the sugar and substituting some whole wheat flour. But this time, with a hurricane bearing down on us, I went for the full-fat original. We might have to live on this banana bread for weeks.

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And we could.

 

 

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