I adore autumn in New York. Fall is quite possibly my favorite season: the days darken, nubby wool sweaters are fluffed and worn, the terracotta leaves crunch underfoot. And of course, of course! autumn ushers in the cozy oven and the smells of seasoned apples, pumpkins and banana nut breads. Over the next few weeks I’ll be baking a storm. I’ll be bringing back old favorites like the chocolate chip pumpkin loaf (with some new twists!), homemade triple apple pie, double chocolate mousses, pate a choux, and more screen lick-worthy treats to come. This morning, I decided to whip up a mainstay – Martha Stewart’s banana bread for a sweet friend. This recipe is easy-breezy and takes less than a 1/2 hr to prep. I’ve made this fail-safe loaf so many times, it’s a comforting mainstay, and today while the rain pours like a sweet victory I’m thrilled to slip something sweet in the oven. Enjoy!
Martha Stewart’s Banana Bread – from the Martha Stewart Baking Handbook
Ingredients: Please note that I use all local/organic ingredients because this is how I roll.
3 cups all-purpose flour*
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups sugar**
1 1/3 cups vegetable oil
2 tablespoons pure vanilla extract
1 1/2 cups ripe mashed banana (about 3 medium)
1 cups unsweetened shredded coconut
1 cups walnuts or pecans, toasted and finely chopped***
1/2 cups buttermilk
Nonstick cooking spray
*I use unbleached flour
**I use cane sugar
***Nuts are optional. I loathe nuts in bread, so I nixed the nuts. But I invite you to chop up some pecans and use them as a topping!
1. Preheat the oven to 350 degrees F. Coat two 9×5 inch loaf pans with cooking spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, nuts, and buttermilk, and beat just to combine.
3. Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, 60 to 65 minutes.
4. Transfer to a wire rack to cool for 10 minutes. Remove loaves from pans and let cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.