We’re excited to share this irresistible banana bread recipe from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodie Moreno. Known for her knack for turning everyday ingredients into extraordinary meals, Jodie’s recipe takes the classic banana bread to new heights. Whether you’re looking for a cozy breakfast or a sweet treat to enjoy any time of day, this recipe will quickly become a favorite. Best of all, her latest cookbook is available now and we are sharing recipes from it all this week!
A well-made classic banana bread is one of life’s great sweet carb indulgences. I have been working on this version for years, making tiny tweaks and improvements and adding in a few improvements, such as the slightly nutty browned butter and a layer of sesame seeds and sugar on top for a sweet, crunchy texture. But the real magic happens if you go the extra step to fry the banana bread in butter and serve it with some crème fraîche, honey, and sea salt. I really cannot think of a better balance of all things sweet, tangy, crunchy, and salty to start the day (or for a pick-me-up anytime).
MAKES 1 LOAF
1 cup all-purpose flour
1⁄2 cup granulated sugar, plus 1 teaspoon for topping
1 teaspoon baking soda
1⁄4 teaspoon kosher salt
1⁄2 cup (1 stick) unsalted butter, plus more for greasing
2 to 3 very ripe bananas, mashed (1 1⁄2 cups)
1 large egg, lightly beaten
2 teaspoons vanilla extract
3 to 4 tablespoons sesame seeds
TOPPINGS + ADDITIONS
1 to 2 tablespoons unsalted butter
1 tablespoon crème fraîche
Honey
Flaky sea salt
PREHEAT the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter.
IN A LARGE MIXING BOWL, stir together the flour, sugar, baking soda, and salt.
HEAT a pan over medium heat, and add the butter. Melt the butter until it starts to bubble, then keep an eye on it, swirling it every so often until it starts to turn golden brown, about 3 to 4 minutes. Add the mashed banana to the pan and stir to combine it with the butter. Cook for another minute or so, then pour the brown butter–banana mixture into the mixing bowl with the dry ingredients and stir to incorporate.
ADD the egg and vanilla to the batter and stir to combine. Pour the batter into the greased loaf pan. Sprinkle 1 teaspoon sugar and a layer of sesame seeds on top. Bake for 50 minutes to 1 hour, until a cake tester comes out clean when inserted into the center. Let the bread cool in the pan for 5 to 10 minutes before removing and placing on a wire rack to cool completely, or you can leave it in the pan.
HEAT 1 to 2 tablespoons butter in a small frying pan. Add a slice of the banana bread and toast for 2 to 3 minutes on each side until slightly golden. Transfer to a plate and serve with a dollop of crème fraîche on the side, a drizzle of honey over top, and a sprinkle of sea salt.
Recipe Excerpt from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodie Moreno. Photography by David Alvarado. Reprinted by permission of Gibbs Smith Books.
