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Banana Bread

Black bananas, kept in the freezer all year

Banana bread is the recipe people copy and cannot reproduce, and the reason is never written down. Grandma Ellie kept the black bananas nobody else would touch in the freezer all year, and used those. Seven ingredients, five steps, one hour at 350, and a batter folded with as few strokes as possible. Everything that makes it hers is in the first line and in the anecdote, not in the amounts.

Serves 10 · prep 15 min · cook 1 hr

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Banana Bread laid out as an image, Watercolor style

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The ingredients

  • 3 banana
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp baking soda
  • 1 cup walnuts

How to make it

  1. Mash the bananas with a fork until almost no lumps are left. They should be black, not yellow.
  2. Beat the softened butter with the granulated sugar until the mixture lightens, then beat in the eggs one at a time.
  3. Stir in the bananas, then fold in the flour and the baking soda with as few strokes as you can manage.
  4. Fold in the walnuts roughly chopped, keeping a handful back for the top.
  5. Pour into a buttered loaf pan, scatter the last walnuts over, and bake at 350 °F for one hour.

What makes the difference. She kept the black bananas nobody else would touch in the freezer all year. That is the whole recipe, and it is why nobody could copy it with fresh ones.

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