Banana Bread, as far as I know, is the first thing I learned how to bake. Like a lot of children, I’d help out or play with various ingredients while my mother was cooking, but I don’t recall ever actually uttering words like “I’ll be in the kitchen, baking” until after the discovery of this recipe. You’re now probably expecting the holy grail of banana bread recipes, and not that I’ve found any, but I’m sure there are better ones. What I can promise is that this recipe is simple, quick, adaptable, kid-friendly, inexpensive to make, and consistently yields a yummy loaf.
In writing this post, I tried to figure out what it is that makes me like this recipe so much. I’m sure to some degree, it has a lot to do with the fact that I grew up on it. I remember obsessively baking this, week after week, for years; I just couldn’t get enough of it. But it’s more than that. There’s a simplicity to this recipe that’s not out of laziness or a lack of creativity, but rather a true belief that the banana in banana bread should be the star. There are no extracts or spices added to alter or mask flavors, there are no secret ingredients, there are just bananas. And, in this case, that’s enough.