The bananas on the counter were going nowhere fast. Our quest to broaden my daughter’s palate has been a stop-and-start proposition. It’s funny. She asks for things like apples from time to time, but when offered them, she refuses. There are only about 10 foods that she will eat, a fact that frustrates The Wife and I, baffles our pediatrician and, apparently, entertains my daughter.
Anyhow, the bananas were our latest attempt to introduce fruit into her diet. It’s funny, because she ate them for a while, but now…no luck. Rather than lose the fruit, The Wife turned to this month’s issue of Bon Appetit and a piece by Andrew McCarthy.
Yeah. That Andrew McCarthy. St. Elmo’s Fire, Mannequin, Weekend at Bernie’s, Pretty In Pink. Him. After losing track of him (in fairness, I wasn’t quite keeping tabs on him) in the late 1980s, he’s moved on to directing and writing. His memoir, The Longest Way Home, was published in September 2012.
The article that leads up to this recipe in BA is about his adopted home, Hawaii, and its place in developing banana bread. One of his interviews says:
Banana bread was born of necessity. We had too many bananas, so we made bread. I use my grandmother’s recipe and bananas from my yard.
The recipe comes from Julia’s, a famous Maui outpost known for a banana bread that is dark in color and rich in texture.
The Wife’s rendition was equally as dark. A thick crust and mushy inside frightened her, but it turns out that this was exactly what the recipe was supposed to result in.
Julia’s best banana bread
From Bon Appetit
- Nonstick vegetable oil spray
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup mashed ripe bananas (about 2 large)
- 3/4 cup vegetable oil
Preheat oven to 350 degrees. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.