Ruth’s Best Banana Bread On The Planet!

I did it!  I think I found the best banana bread recipe on the planet.  I had it all along, I just didn’t know it.  If you remember from a few posts ago I love banana bread and I just hadn’t found the right recipe yet.  I was looking for something like the one we make at Great Harvest, but I was looking for love in all the wrong places.  I thought it might be in fancy recipes with packets of pudding added, or the recipe with orange juice and almond extract, or how about sour cream, or tons of oil.  Nutmeg or citrus zests–I was just about to give up when my Jimmy tells me, “keep it simple.” He repeats the recipe to me that he uses at the bakery and I’m instantly reminded of my neighbor Colette mother’s banana bread recipe.  It’s so simple and straightforward.   It can not be this easy, but guess what——–it is!!  The trick I have found comes in the bananas.  Loads of bananas!

When James makes banana bread at the bakery we use a ton of the worst looking bananas you’ve ever seen.  I remember once having the responsibility of peeling the bananas one Monday night for the Tues. banana bread special and being amazed at the state of banana ripeness I was witnessing.  They were pure black and frothy.  Frothy!  Can you imagine.  The bananas were actually turning a little liquid-y, they were so ripe, but oh do I remember the banana bread the next day.  It was lovely and delish and I couldn’t get enough.  I used this technique the other day in the making of my banana bread.  Oh and the other thing–a lot of bananas.  The recipe I use calls for 2 whole cups of mashed bananas.  Most recipes call for 2 or 3 bananas, but I’ve found 2 whole cups of really ripe bananas has been equivilent to 5 or 6 bananas.  That’s the secret—plenty of bananas and a simple straightforward recipe.  I hope you love it as much as my family does.  It’s wonderful!