I have a strange relationship with banana bread. I go completely nuts for it, but only sometimes. In order for me to really, really love banana bread, it must meet certain criteria:
1) It needs to be packed with fabulous banana flavor. I mean, it's banana bread, so that's really not asking for much, is it?
and
2) It needs to be moist. I can often find a great-tasting banana bread that is completely ruined by its lack of moisture.
When I made my very first banana bread as a little girl, I had high expectations and the recipe tasted good. It failed for a different reason: it came out dry. I took one bite, tried to swallow, nearly failed, and wrinkled my face in disgust. The thing was... that bread I made definitely wasn't the banana bread I had grown to love. It wasn't the extra moist, soft, delectable banana treat that on rare occasions I could find at some excellent bakery. So the story goes, on that day I made a promise to myself that I would go on a quest. I would try as many recipes as need be, scrutinizing and tweaking as I needed, until I found the perfect banana bread.
Finally, after a long and perilous journey full of failures and almost-theres, I'm proud to say that I have done just that.
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| The Perfect Moist Banana Bread |
