As I have said here before, there is something eminently comforting about a loaf of quick-bread. When one finds oneself in the throes of a Banana Corollary situation and is simultaneously in need of some comfort food, banana bread is an obvious choice. I previously only jonesed for a good loaf of quick-bread when battling a cold or some other malady, but in the final weeks of my pregnancy I could. not. get. enough of the stuff, which perhaps explains why Leah was a little yellow when she made her grand appearance.
There are two things that banana bread should be and a third thing that is awfully nice, but by no means required. They are, respectively: excessively banana-y, super-moist, and chocolatey. You’d be surprised how many recipes fall short in the required categories. So, at thirty-eight weeks along and sporting more than a few water-polo-balls’ worth of bulk in the front of my abdomen, you can imagine that I didn’t want to waste time on sub-par banana bread recipes. Another recipe I’ve tried (from Cook’s Illustrated) delivered on the banana front but was excessively fussy (don’t tell a woman who’s full to the brim with child that she has to microwave bananas and then reduce the juice on the stove-top: I can assure you that the last thing she wants to do is be on her feet longer than she has to. She just wants to eat banana bread) and it was frankly not as good as this recipe that I’m going to share with you.
So the next time you find yourself in need of a quick-bread fix, I hope you’ll give this recipe a try. I think you’ll find — like we do — that it never lasts long!
Note: February 23rd is National Banana Bread Day in the US! Mark your calendars and use up those brown bananas!
Also note: dairy-free variation at the end of the recipe!