The first time I made this banana bread in Japan, I added a cup of salt to the batter instead of sugar. Salt & sugar are packaged in the same clear bags here, and I couldn’t tell the difference between the characters on the packages! I didn’t notice my unfortunate substitution until I licked the spoon at the very end. It’s almost been 2 years now, and since then I’ve redeemed myself with plenty of successful loaves of this banana bread (the recipe I grew up eating, originally from Susan Feniger and Mary Sue Milliken’s book City Cuisine). We’ll be enjoying it for breakfast for the next few days toasted with butter. It’s also good with peanut butter! Yum!
1 stick of butter (120 g), softened
1 cup sugar
3 ripe bananas
1 TBS. milk
2 cups flour*
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup chopped walnuts**
*I used 1 cup of whole wheat flour and 1 cup of all purpose flour
**I omitted this time, per Dustin’s request
- Preheat oven to 325 degrees (160 C). Butter a loaf pan.
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In small bowl, mash bananas with a fork. Mix in milk and nuts (if using).
- In another bowl, mix together flour, salt, baking soda, and baking powder.
- Add banana mixture to creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
- Pour into loaf pan and bake for 1 hour to 1 hour and 10 minutes, until a toothpick comes out clean.