I’ve been making a lot of banana bread recently — balancing my production of cinnamon raisin bread to compete for our family’s consumption of sweet tooth snacks in the afternoon. Tomorrow is cinnamon swirl bread day, and I have a pre-ferment going for that.
Quick breads are fast and easy compared with serious leaven bread, but I did want to add one thing. Reading through banana bread recipes on the Internet, you see a lot of common ratios — 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, two eggs, 1/2 tsp vanilla, etc. But what’s interesting is that the ratio of bananas to flour is all over the place, ranging from 3 bananas to 2 cups of flour, to 4 bananas to 1 1/2 cups of flour. For one thing, this tells you that quick breads are very easy and very forgiving. You sure don’t have to weigh the water to get it right. haha.
So for today, I tried 4 bananas and 2 cups of flour. Easy to remember and easy to make.
