Molly of Orangette tweeted about banana bread
the other day and now I can't stop thinking about it. (Thanks, Molly!) What I wouldn't give for a thick slice of nut-studded, slightly sweet, banana-tastic banana bread on our plate right now. What is it that makes banana bread so gosh darn good?Personally, I think a great deal of it is texture. My ideal slice of banana bread is so tender that you barely have to chew. You can easily break off little nibbles over the course of a long coffee session, and yet the slice holds together with surprising sturdiness.
I like to hold that nibble on my tongue for just a second before biting in. The soft banana flavor. The floral vanilla. The spiciness of the cinnamon and cloves, if those are the spices that were used. Nuts are ok in my book, though I tend to steer clear of chocolate chips for some reason I can't explain. I also like the depth of flavor a little whole wheat gives.
Yes, I have no choice now. If you need me I'll be in the kitchen with one of these recipes:
• Banana Bread with Cinnamon Crumble Topping from Orangette
• Banana Bread (with Coconut!) from Mark Bittman in The New York Times
• Banana Bread (with Sour Cream!) from Martha Stewart
What's your favorite kind of banana bread?
Related: Are Bananas Going Extinct?
(Image: Flickr member shimelle licensed under Creative Commons)