When I was in boarding school, I had a really hard time adjusting to the food. Going to the dining room for meals was my least favorite activity. They served an abundance of carbs along with heavy sauces that covered up mounds of food I was never able to identify.
As far as I was concerned, the food wasn’t good. I’m certain there were a lot of people who would disagree with me, but having grown up in France with lots of fresh food, I couldn’t get used to what they served.
But there was one thing that I loved—banana bread. On the days they made it the kitchen fans would exhaust that wonderful aroma into the air around school and our mouths would start watering. Occasionally, we would convince the kitchen staff to let us have a few slices just out of the oven when it was still warm.
But they didn’t make it often enough, and I guessed it was because they had to wait to get a large enough stash of overly ripe bananas.
That was long ago and to this day I haven’t found a banana bread that's been as good as my boarding school's.
Recently we bought too many bananas and they were getting over-ripe on the counter. So, there was only one thing to do!
I tried a basic banana bread recipe but I wasn’t happy with the results. The banana flavor wasn’t strong enough and the bread was a bit dry and slightly overcooked on top and on the sides.
So I tried again. (I happened to have over-ripe bananas in the freezer.) This time I adjusted the recipe by adding more bananas to increase the flavor and to add more moisture. About halfway through the cooking process, I loosely covered the pan with foil to prevent the top and sides from overcooking.
It worked; the results were great.
Moist and Delicious Banana BreadPrep time: 10 minutes
Since I like banana bread warm, I discovered that putting a slice in the microwave for 15 seconds heated it perfectly and kept it moist.
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