Page 148 - 2019TOHCookbook

CHAPMAN | FLINTRIDGE, CA | SERVES 12
Banana bread is an old favorite in the Chapman household. There isn’t a banana recipe I haven’t tried and served to my family. This recipe is the clear favorite. A critical ingredient is the melted and cooled butter and brown sugar. I have no idea why that makes a difference, but it makes for a more flavorful bread.
INGREDIENTS
1⁄2 cup (1 stick) unsalted butter, melted and cooled 1 1⁄2 cups all-purpose flour
1 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄4 tsp. baking soda
3-4 ripe bananas, mashed (about 1 1⁄2 cups)
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar
2 eggs
1 tsp. vanilla extract
1 cup walnuts, or fresh cranberries when in season
INSTRUCTIONS
1. Preheat oven to 350˚ F. Butter and flour an 81⁄2-by-41⁄2-inch loaf pan only half way up the sides.
2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
3. In a large bowl, mix together the melted and cooled butter, bananas, granulated and light brown sugars, eggs, and vanilla.
4. Add the flour mixture and mix until just combined (do not over mix or loaf will be tough); fold in the walnuts/cranberries.
5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
6. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Once cool, wrap in foil and store in refrigerator until the next day as it tastes better 1 day after baking.
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MUMMY’S BANANA BREAD