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“Ultimate” banana bread?


‘Ultimate’ is a fraught word. When someone claims something is the ‘ultimate’, I can just see the pitfalls open up and a line of other ‘ultimate’ versions ready to fight for the title. For something as simple as banana bread, the word ‘ultimate’ becomes even more complicated.

Everyone has an opinion on what makes a banana bread the ‘ultimate’ of its kind. Research on the internet reveals a panoply of secret techniques / ingredients / you name it. All for what is basically a cake made with mushy bananas.

Some say the secret is really ripe bananas (but, there are even disagreements about the right degree of ripe: whether we are talking a few black spots, or black all over and squidgy and, you know, the word ‘rotten’ starts to come to mind). Some say it’s how the bananas are mashed / pureed / chopped. Still others say the secret lies in the other things in the batter – type of flour or sugar, baking soda versus baking powder, vanilla / cinnamon / nuts / chocolate, even yoghurt / butter / oil / sour cream.

There are ‘quick’ recipes, ‘quick’ and ‘ultimate’ recipes, ‘best’ recipes, ‘quick’ and ‘best’. Recipes with icing, recipes without icing, recipes with cinnamon sprinkled on top, and recipes made with coconut oil. I half expected to find a recipe for raw banana bread (now I’m curious, is there such a thing as raw banana bread?)

Finally, some swear that the secret is for mum, or grandma, or that special friend who runs that bakery, to make the perfectly imperfect banana bread that brings back childhood memories.

Phew! Are we overwhelmed yet?

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