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:
Beat in a large bowl, with an electric mixer on medium speed, until creamy:
Add the dry ingredients and stir just until combined. If desired, fold in:
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.