I am actually a lover of all breads, but sadly I am not a patient person when it comes to making yeast breads. Waiting between risings and nurturing the dough all Tartine Bread style is beyond what I can handle. Quick breads are perfect for me and my need to consume carbs as fast as possible. For years I have been using the Joy of Cooking recipe to make my Banana Bread; in the book they say the 'unusual mixing method produces a tender cakey loaf' and it is definitely lighter and less dense than other recipes I've used.
Over the years of using this recipe, I've made tweaks and changed some of the amounts to make what is now my favorite Banana Bread of all time. One of the biggest changes is I use bad-ass dark brown sugar instead of white (full-disclosure; I more often than not replace white sugar with brown in 90% of my baking). I get my brown sugar from friends who run a rum distillery in Ipswich, MA, and every time they visit they are kind enough to bring me a bag. So, if you can get something that isn't just the mediocre grocery store stuff, it's worth the splurge. But any brown sugar makes this better.
The greatest part about this recipe is your duties take about 10 minutes and the rest is baking. So you can, and I have, literally whipped this recipe up in the morning and eat Banana Bread for breakfast.
Makes about 8 slices.
Pre-heat your oven to 350 degrees
1 1/3 cups All-Purpose Flour
¾ teaspoon Kosher Salt
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
In a stand mixer, using the paddle attachment, combine for 3 minutes:
6 tablespoons Softened Butter
2/3 cup Dark Brown Sugar
Beat in the flour mixture until well blended and looks like course sand. The gradually add:
2 Large Eggs (they should be room temp and lightly beaten before adding)
3 Very Ripe Mashed Bananas
Turn off the mixer and here you can add walnuts or pecans or whatever crunchy things you like in your banana bread. I skip the nuts.
Scrape the batter into a super well buttered loaf pan and throw it in the oven on the middle rack. Let it bake for about 50 minutes. It’s ready when you can stick a knife into the middle and it comes out clean.
After the bread is done you have a few choices here. In our house we like to slather both sides of the slice and cook it till golden on our cast iron. Then you can add more butter, or cream cheese, or sour cream topped with blueberries. There is also nothing wrong with treating these griddled slices like pancakes and pouring maple syrup over them too. You can use these slices as the base for dessert by adding chocolate ice cream and cherries on top. I could go on...