Banana Bread is one of my favorite things to bake mainly because bananas are one of my favorite tropical fruits. Its aromatic, moist and a perfect breakfast treat.
And just in time for this month's edition of Owen's The Paper Chef I was aiming to improve on an already pretty tasty recipe with the addition of three of the event's required elements: dates, honey and buttermilk (eggs was the 4th).
After tweaking with the proportions and ingredients of my basic recipe for Banana Nut Bread this was the outcome: a new and improved banana bread.
This one is very fragrant, ultra moist (thanks to the buttermilk), sweet but not cloying (honey and ripe bananas did the trick I think), lower in fat--funny enough, because that was not my aim-- than the usual loaf while retaining the classic banana bread character, color, beautiful texture and crumb.
I baked it right after coming home from work, just before dinner with about an hour for cooling the bread and taking a few snapshots. This was not supposed to be dessert tonight but rather breakfast tomorrow morning, however the wonderful scent coming out of the oven proved to be too much of a temptation.
To top it off it split down the center as if coached to do so--with a knife, by hand, about 20 minutes into the baking process, à la Pierre Hermé--only I did not. Magic! I quickly devoured one of the two small mini breads, still warm out of oven...for research purposes, of course.
Tomorrow should be even better...