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Banana Bread
Author: Joe the Baker
  • 1 cup all purpose flour
  • 1 cup unbleached bread flour
  • 1 cup loose pack, dark brown sugar
  • 1/2 teaspoon finely grated nutmeg
  • 1/4 teaspoon finely grated orange zest
  • 1/2 teaspoon baking soda
  • teaspoon coarse sea salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup creme fraiche or sour cream
  • Tablespoon dark rum
  • 4 large bananas as ripened as you like
  1. Combine the dry ingredients in a bowl and whisk for a minute to incorporate and soften fully.
  2. In a separate bowl, combine all the wet ingredients and blend until smooth.
  3. Finally, combine the two and fold together until well incorporated.
  4. Let this mixture sit undisturbed for 5 minutes to fully hydrate the dry ingredients.
  5. Fold once more and place in prepared baking pans.
  6. Bake at 375F until golden-brown-delicious; about 40 minutes for most loaves.
  7. Allow to cool for 10 minutes in the pan, then gently remove and let cool completely before eating.
Recipe Notes

I like to glaze my quickbreads to create a shiny appearance and extend shelf life. You can easily create a glaze by melting store-bought jellies in the microwave. Alternatively, make a 2:1 sugar syrup flavored with juice or liquor. Baste your glaze onto warm bread and allow it to run over the surface of the bread. Let cool before removing from the loaf pan.