Everyone makes banana Bread. And most people love it. A good friend of mine always makes it with chocolate chips because her family will eat anything with chocolate in it. I grew up with my mother making banana bread with butter and pecans, and I thought it was very good until I accidently created the world’s best banana bread a few years ago.
Here is a little background: Anyone who bakes knows that there are butter cakes and oil cakes. Most of the cakes I make, I make with butter, but my Grandmother’s Apple Cake is made with vegetable oil and it is always the crowd favorite. So, when I was working on the recipes for my upcoming “Steak and Cake” cookbook, I decided to see how banana bread made with vegetable oil would taste versus my mother’s butter recipe.
I was visiting my sister in Houston, and her twin daughters wanted to bake with me. To make sure that everyone had a part in making the recipe, I passed out three bowls. One for each of my nieces, and one for me. I then divided the recipe into three parts. Natalie mashed the bananas with most of the sugar and the vanilla, Olivia measured and whisked the flour and remaining sugar with the other dry ingredients, and I blended the eggs and the vegetable oil.
This April 3, 2017 photo shows banana bread at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)We mixed the eggs and the flour together, added the completely liquefied banana-sugar mixture and added toasted walnuts for taste and texture. I decorated the tops of the loaves with walnuts and ushered the loaves into the oven.
Of course, they smelled heavenly as they baked – all banana bread smells heavenly. But once the loaves were out and cooled enough to taste, it was a whole new world.