FEATURED RECIPE

Banana Bread Cockaigne

Banana Bread Cockaigne
đź“·
Heidi’s Bridge

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

INGREDIENTS

Directions

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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