Banana Bread Cockaigne

Banana Bread Cockaigne
Heidi’s Bridge

This is Marion Becker’s banana bread, and we think it is just about perfect.



Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.

Whisk together in a medium bowl:

  • 1½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Beat in a large bowl, with an electric mixer on medium speed, until creamy:

  • â…” cup (130 g) sugar
  • â…“ cup vegetable shortening (65g) or 6 tablespoons (3 oz or 85g) unsalted butter, softened
  • Finely grated zest of 1 lemon

Beat in:

  • 2 large eggs, beaten
  • 1 cup mashed ripe bananas (2 to 3)

Add the dry ingredients and stir just until combined. If desired, fold in:

  • (½ cup chopped toasted walnuts)
  • (ÂĽ cup finely chopped dried apricots or candied ginger)

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.

Excerpted from The Joy of Cooking, updated and revised by John Becker and Megan Scott. © Scribner, 2019.

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