Cooking Light

Banana Appeal

America's number one fruit is at its best in America's favorite quick bread.

With barely a chance to cool down, moist, tender banana bread gets snatched up faster than you can say, "Pass the butter." If you're lucky, you might be able to stash away a few loaves in the freezer for last-minute homemade gifts, bake-sale contributions, or your personal fix.

Fortunately, banana bread is simple to make. Choose bananas that are very ripe -- the browner they are, the more flavor they impart. Banana bread is a perfect application for squishy, speckled bananas, whose soft texture helps them blend well and mash easily.

To ensure a light, tender crumb, be careful not to overtax the batter after adding the flour. Once all of the ingredients are incorporated, put the bread in the oven right away. If the batter rests for more than a few minutes, the baking soda will start to lose its leavening power.

Finally, use the right-sized loaf pan. If the pan is too small, the batter will slump over the edges. If it's too large, your bread will look more like a doorstop. Now that you're equipped for success, try making the banana bread variations that follow. They're just right when you're in the mood for something simple, homey, and delicious.

Marbled-Chocolate Banana Bread
Classic Banana Bread
Coconut Banana Bread with Lime Glaze
Blueberry-Lemon Banana Bread with Cream-Cheese Glaze
Cardamom Banana Bread with Pistachios
Orange Banana-Nut Bread
Molasses-Oat Banana Bread

Freelance food writer Jean Patterson is at work on a cookbook for college students, due out in March 2004 from Barron's Educational Series. She's also written for Bon Appétit, Vegetarian Times, and the Los Angeles Times.

"Banana Appeal"
Copyright 2003 by Cooking Light
Originally published in Cooking Light, September 2003

More recipes