A Banana Bread Philosophy

Pecans, brown butter, coconut... or whatever you like instead.

If I’m sure of anything, it’s that there are plenty of banana bread recipes out there already. Instead of just offering another recipe to add to the pile, I’m presenting a philosophy instead: banana bread is a sponge. A parasite, even, if you refer to Google’s analysis of what calling something a “sponge” means: Calling someone a "sponge" usually means they are a parasite who lives off others' generosity, constantly taking without giving back, but it can also positively mean someone who absorbs information quickly, like a mind soaking up knowledge. The context dictates whether it's an insult (a freeloader, leech) or a compliment (a quick learner, a "quick study").

Okay, maybe the banana bread isn’t parasitic (lol)— it doesn’t take without giving back. I do mean it in a positive way: it absorbs whatever flavors and add-ins you want to utilize and becomes a vehicle for those pantry ingredients you’ve been meaning to use up. Chocolate chips, walnuts, raisins (ew, but go for it if you want), oats, peanut butter. Olive oil, canola or grapeseed, salty butter. Seeds of all kinds, which I always add to the top of my banana bread with some raw sugar. I need a crunch!

Banana bread gives us permission to be imperfect. It’s probably the easiest thing you’ll ever bake, and even when it’s bad, it’s usually still pretty good— like pizza. It’s approachable, unfussy, and adaptable in all the ways we wish to be. And somehow, it’s still predictable and comforting, because at its core, it’s still just banana bread.

My pastry case at one of the markets!

When I had a little bakery stand at Melrose Trading Post and the Wellington Square Farmers Market, my one vegan item was banana bread. I baked it in an extra long loaf pan that yielded 11 thick slices. An odd number, but I wanted them to be generous and that’s just how it worked out. This banana bread was delicious and full of flax seeds and coconut flakes. But what I really wanted a couple weeks ago was a banana bread that used nice eggs and brown butter, so this one isn’t vegan (I can send you that recipe if you ask nicely, though).

My first test of this new recipe came out a little dryer than I hoped for, because I had pulled back on some of the sugar. I kept the coconut flakes from the vegan recipe, since I really love coconut and banana together. I added toasted pecans, because I had them in the pantry and they were crying for attention (aren’t we all?). I also added some grated ginger, because it’s so good in a banana bread loaf. This recipe would also work perfectly with some added chocolate chips, if you’re feeling that vibe.

In my second test, I bumped up the sugar, added some maple syrup, a little bit of greek yogurt, and some olive oil. I had to wait almost a week for my bananas to ripen, which was quite torturous. It was worth the wait, though, because the loaf came out perfectly and this is my new go-to banana bread. One thing to note is that I like baking loaves in a tall USA loaf pan. I don’t like how a lot of standard loaf pans are wide rather than tall and they make short little slices when cut. That being said! Taller pan takes longer to bake, regular, standard/wide loaf pan will take a bit less time thanks to surface area and a thinner layer of batter. I’ll include that note in the method below, but just wanted to point that out.

Banana Bread with Ginger, Coconut, and Pecans

Recipe Video Here!

Prep Time: 15 minutes
Bake Time: 60-70+ minutes, depending on pan size
Servings: 1 loaf

½ cup unsalted butter
3 very ripe bananas (around 345g)
¾ (150g) cup white sugar
⅓ cup (70g) brown sugar
¼ cup (80g) maple syrup
2 tbsp (25g) olive oil
2 eggs
1 tsp vanilla extract
1 ¾ cups (224g) all purpose flour
¾ tsp kosher salt
1 ½ tsp baking powder
½ tsp baking soda
2 ½ tsp ground cinnamon
1 tbsp fresh ginger, grated (or 1 ½ tsp ground)
½ cup (55g) toasted pecans, chopped
½ cup (40g) shredded coconut
¼ cup greek yogurt, milk, sour cream, etc. (67g)

For topping:
2 tbsp turbinado sugar
Sesame seeds
Poppy seeds

1. Preheat the oven to 350ºF. Grease a loaf pan and line it with a piece of parchment.

2. Melt the butter and continue cooking for about 5 minutes, whisking occasionally, until browned. Stay nearby and don’t let it burn (like I did).

3. Add the bananas to a large bowl and mash them up. Add the white sugar, brown sugar, maple syrup, olive oil, and brown butter and whisk together.

4. Add the olive oil, eggs, fresh ginger (if using), and vanilla and whisk again.

5. Add the flour, salt, baking powder, baking soda, and cinnamon. Stir with a spatula to combine, then mix in the pecans, coconut, and yogurt.

6. Pour the batter into the prepared loaf pan and spread it to even it out if needed. Sprinkle on the sugar and some sesame seeds and poppy seeds— just enough till it looks covered.

7. Bake the loaf for 60 to 70 minutes, until risen and cracked on top. Check the center with a toothpick or knife, and if there’s no wet batter, it’s good to come out. You can also temp the inside with a digital thermometer to be extra sure, aiming for 190ºF.

   
   Recipe Note: in my taller loaf pan I mentioned above, it took an hour and 15 minutes. If you bake this in a muffin pan or anything smaller, than a loaf pan, it will take a lot less time.