At a time when the world’s drug of choice is endless scrolling, trapped at home bakers are showing off their creativity with dwindling pantry staples. But over the month of April, something spectacular has happened. If trends are to be believed, the simple banana bread has become somewhat of an internet sensation. Quarantined masses are seeking it out far more than usual comfort favs like chocolate cake or lattes. Banana bread is this pandemic’s official poster child. Like Ellen, who has become the face of the quarantine humblebrag (she compared her mansion to a ‘jail’, incase you forgot).
Interestingly, Covid-19 is not the first period in history when mankind has turned to banana bread. According to an American food historian, Banana Bread was first made at the time of the Great Depression, a version of which is found in a cookbook from the 30s. It’s gone through many iterations since then – from frugal WW2 loaves all the way to being a ‘healthy’ champion for the paleo and gluten-free brigade.
So it shouldn’t come as a surprise that a time of social distancing is bringing us closer to food that is comforting. And banana bread is the supportive mum of the dessert family. Take it from someone who is devouring the day’s third slice.
It is an incredibly forgiving sweet treat and is nearly impossible to ruin. This is the first recipe I’ve ever made and it makes me very happy to share it with you. In an ever changing world, this banana bread is the point of singularity. Like a pandemic post-it note for your fridge. A friendly reminder that everything is going to be Ok.
This recipe makes a super moist and flavourful cake which slices like a dream (the extra egg yolk is key to achieving that). It is incredibly banana-ey and is best made with fruit that is as ripe as your sense of sarcasm at this point. I love a warmed slice slathered with nut butter and a drizzle of honey.
The World’s Most Comforting Banana Bread
- All-Purpose Flour – 2 cups
- Baking Soda – 1 tsp
- Salt – 1/2 tsp
- Unsalted Butter, melted – 110g
- Granulated White Sugar – 3/4 cup
- Honey – 1/4 cup
- 1 Large Egg + 1 Egg Yolk
- Yoghurt – 1/4 cup
- Vanilla Extract – 1 tsp
- Cinnamon Powder – 1/2 tsp
- Bananas – 3 medium sized
- Chocolate chunks – 1/2 Cup (I mixed both white and dark or use just dark)
- Walnuts, toasted and chopped coarsely – 1/2 cup
- Preheat the oven to 180ºC. Line a loaf pan with parchment paper and grease with butter.
- In a large bowl whisk together flour, baking soda, and salt.
- In another large bowl, first mix the melted butter and sugar together. Then mix in the egg and egg yolk.
- Add in yoghurt, cinnamon and vanilla and give that a good mix till all its well combined. Peel and mash the bananas and stir them in.
- Gradually add the flour mix to the wet ingredients and gently fold until just combined. Avoid over mixing the batter.
- Gently fold in chocolate chunks and walnuts in 2-3 additions (avoid more as it makes the cake dense) Transfer the batter to the prepared loaf pan.
- Bake until a toothpick comes out clean, about 40 – 50 minutes. Let it cool for 10 minutes in the pan and turn out onto a cooling rack to cool completely.
The banana bread can be sliced and stored wrapped tightly in foil or plastic wrap for about 4-5 days. You can also warm the slices before serving.