Megan is currently expecting and is due in August. She's definitely enjoying her pregnancy and all the cravings she's been having lately (and I sure can relate to that!). Coincidentally, Megan has had a craving for banana bread (unbeknownst to me) and when I told her I was baking up some banana bread up for her, she couldn't have been happier.
Saveur magazine had an article on variations of banana bread recipes they tried out. The best recipe of the six recipes tried was the following one for Mom's Banana Bread. It's a simple, straight forward recipe which includes pecans. If you wanted, you could substitute the pecans for walnuts or even throw in some chocolate chips as well. I prepared the recipe as written and instead of making one loaf, I made four mini loaves, perfect for gift giving. I'll definitely make this again since it was so moist and delicious!
Mom's Banana Bread
recipe adapted from Saveur
Butter, for greasing pan
1 cup flour, plus more for pan
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp. vanilla
1 egg plus 1 egg yolk
2⁄3 cup chopped pecans
3 very ripe bananas, mashed
Heat oven to 350°. Grease a 9" x 5" x 2 3⁄4" loaf pan with butter and dust with flour; set pan aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined.
Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.
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