This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of food editor Ben Mims. Ben was inspired to revisit his mom’s recipe after reading Dan Koeppel’s fascinating story about the history and fate of bananas, “Fruit of the Future” (May 2010).
Equipment
Ingredients
- Butter, for greasing pan
- 1 cup flour, plus more for pan
- 3⁄4 tsp. baking soda
- 1⁄4 tsp. kosher salt
- 1 cup sugar
- 1⁄2 cup canola oil
- 1⁄3 cup buttermilk
- 1 tsp. vanilla
- 1 egg plus 1 egg yolk
- 2⁄3 cup chopped pecans
- 3 very ripe bananas, mashed
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Instructions
Step 1
Heat oven to 350°. Grease a 9" x 5" x 2¾" loaf pan with butter and dust with flour; set pan aside.
Step 2
In a large bowl, whisk together flour, baking soda, and salt; set aside.
Step 3
Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.
- Heat oven to 350°. Grease a 9" x 5" x 2¾" loaf pan with butter and dust with flour; set pan aside.
- In a large bowl, whisk together flour, baking soda, and salt; set aside.
- Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.
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