Years ago, I stopped searching for a better banana bread.  This recipe ticks all the boxes: easy, packed with bananas, and exceptionally moist.

It’s no secret I’m an Anglophile, especially in my choice of TV programmes (I couldn’t resist). My current favorite, to no one’s surprise, is the Great British Baking Show. Saturday mornings, before getting my own bake on, I treat myself to an hour of Mary Berry, Paul Hollywood, a tent-full of amateur bakers and those classic only-in-Britain colloquialisms, such as “scrummy” and “oh my giddy aunt,” that I’m dying to introduce into the common American lexicon.

Before bed, when I’m brain-dead and in need of mindless comfort, nothing beats Escape to the Country; Brits house-hunting for their perfect “chocolate box” countryside cottage. I’ve picked up a few British idioms during my viewing of this show as well – like the aforementioned “chocolate box” as well as “homely.” “Homely” to the Brits doesn’t mean the same as “homely” in the states. It’s their term for homey, comforting, cozy. “The snug with wood-burner is quite homely.”

Combining the two shows leads me to this recipe, which can only be described as “homely baking” – I can almost imagine pulling freshly- baked tins of quick bread from my “range cooker” in my exposed-beamed Yorkshire kitchen, thatching optional.

Years ago, I stopped searching for a better banana bread. This recipe from Saveur ticks all the boxes – easy, packed with bananas, and exceptionally moist.

Favorite Banana Bread

• Servings: One 9” x 5” loaf pan
• Print

This moist banana bread is quick to make, packed with flavor and my go-to recipe when overripe bananas are on hand.

Ingredients

• Butter for greasing pan
• ⅓ cup milk
• 2 teaspoons white vinegar
• 1 cup flour, plus more for pan
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup sugar
• ½ cup canola oil
• 1 teaspoon vanilla
• 1 large egg plus 1 egg yolk
• ⅔ cup chopped pecans or walnuts
• 3 very ripe bananas, mashed

Directions

1. Preheat oven to 350 degrees F. Grease a 9” x 5” loaf pan with butter and dust with flour; set aside. In a small bowl, combine milk and white vinegar and set aside
2. In a large bowl, whisk together flour, baking soda and salt.
3. In a medium bowl, whisk together sugar, oil, curdled milk, vanilla, egg and egg yolk. Pour wet ingredients over dry and whisk until just combined. Fold in nuts and mashed bananas.
4. Pour batter into prepared pan and bake until dark golden brown and a toothpick inserted in the loaf comes out clean, about 60 minutes. Let cool for 30 minutes before slicing and serving.