Moist Banana Bread
My mom’s banana bread—which is super-moist and easy to make—is one of my favorite recipes, and I’m excited to pass it down to my own kids. This recipe made it onto the menu of The French Laundry during my time there, and it was also served at some of my restaurants in Los Angeles. My mom doesn’t cook or bake anymore, so this is a special way to take me back to my childhood.
Banana Bread Recipe
Ingredients:
1 cup (8 oz./250 g) sugar
1/3 cup (3 oz./90 g) unsalted butter, at room temperature
2 large eggs
4 ripe bananas, mashed
1/3 cup (3 fl. oz./80 ml) water
1 2/3 cups (7 oz./220 g) all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
Instructions
Preheat the oven to 350°F (180°C). Grease a loaf pan with nonstick cooking spray or butter, then dust with flour.
In a bowl, use an electric mixer to cream together the sugar and butter until smooth and creamy.
Add the eggs and beat until fluffy, then mix in the mashed bananas and water, beating on high speed for 30 seconds.
Sift together the flour, baking soda, baking powder, and salt, then add to the wet ingredients. Mix gently until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and bake for 45 minutes. Check for doneness by inserting a fork or a cake tester into the center of the loaf—it should come out clean. If needed, bake for up to 1 hour.
Let the loaf cool in the pan on a wire rack for about 5 minutes, then turn it out onto the rack to cool completely.
Makes one loaf, slice and enjoy!