Yup, I guess I made Banana Bread too

Not another one...you say. Fortunately for me, one of my favorites! Did I ever bake this much banana bread before? No. Did I actually know I loved and enjoyed it as much as I thought so? No. Did our current quarantine situation open an unknown world and craving for me, just like 80% of the world? Absolutely.

I'm sorry, if you're not here for another banana bread post, go ahead and close this browser. I'll see you on the next one :) Believe it or not, it is one of our household favorite fruits, so we are never shy of going bananas! Lately, we have been over estimating the quantity, buying more than usual, so we don't need to do groceries as often during these surreal times, but we end up miscalculating how fast we eat them, which conveniently always leaves two overripe bananas. A perfect excuse for me to bake my now household famous banana loaf! I am biased and love mine so much, I feel it gets better each time, and it's all about trusting the process.

I would also be lying if I said the recipe came from my grandmother, mother, or...my brain...but it is basically just as good as it coming from your grandma or ma. I use one of my favorite baker's rendition of a banana loaf, Magnolia Kitchen, with a recipe that is fluffy enough on the inside, and nicely baked on the outside, so that there's the perfect crunch to every bite. Don't worry, we have tried various recipes, before I said nope we're sticking to this one. Main difference being that baking powder is called for, as well as baking soda, and most times I only see the soda required in banana bread recipes.

Baking soda is a leavening agent, just like baking powder, but the difference between the two is that the baking soda will help neutralize the acids in the recipe, plus add tenderness and some leavening. The powder, which is made with a little baking soda in it already, helps increase and lighten the texture. Banana bread needs more leavening than you have acid available in the recipe, hence creating the perfect balance. Another good reason to use both in this recipe, is because it helps with the browning and flavor, thus, achieving perfect crust tops, yet keeping the inside fluffy and soft.

Another little spice I add is cinnamon. Not many love cinnamon, and if too much, it can be overpowering quickly losing the attractiveness or marriage of flavors in a bite. Adding just a pinch goes a long way with this recipe, though. I feel like it adds a little surprise, in almost undetectable ways if you aren't in tune with it's flavor, but you do sense its presence if you're aware or akin to spices.

Now, something I'm seeing more of out there is the introduction of yoghurts and tahinis into this recipe. I do believe it's becoming a more attractive thing, because we can often get bored of the classic recipes, and/or want to switch it up when we're in a state of needing to do new things or learn how to incorporate and mix in different tastes, to make something more decadent or add a little spin. I wouldn't say never to trying out a slightly more Middle Eastern touch to a classic and dig into my roots, such as trialing with tahini or maybe even yoghurt. Banana bread doesn't need a lot, and I’m not a fan of going completely nuts with the flavors, but tahini does add a nuttier, creamier texture to your bread, which is packed with flavor. Not everyone loves a nutty taste, but we’re raised on tahini in the Middle East, it’s almost sacrilegious not to have it in your kitchen at all times, so this would be a must try for us, at least.

My recipe calls for 30-40mins at 325F; however, I have found that it is not enough, and I need at least 45-50mins with a test check. Whether my oven is a little weaker (our ovens all differ), or the baking rack is on the wrong level, never ever think that the time called for in a recipe is guaranteed. That is why all bakers say to check or prick your baked goods before removing them, to make sure that you have baked it for long enough. I have learnt that the hottest part of the oven is at the back, where the fan in. The front will remain cooler, especially when you open the door and heat escapes. Wise words from another chef that I admire, Samin Nosrat, confirmed that we have been trained to believe that an oven temperature we are told to go by means that it must be right for all and you can turn away and forget about it - that is the worst thing you can do. Though the oven does the work, and heat takes your banana loaf from raw to browned, you are the overseer, the gatekeeper of your dish turning out well. It is important to make sure you follow recipes as a guide, but never underestimate the strength of your stovetop or oven. An oven is actually quite an imprecise measure of heat; and it takes a lot of practice to know how much time you need to keep cooking for, or what temperature does match perfectly. It is a thermostat and can increase in heat further than the temperature you've set, that is why keeping an eye during the process is necessary. All our senses tell us when something is done. Constantly checking in and monitoring it like you're raising it, is when you will understand your kitchen better, and your baking process. Be curious. Be courageous. Most of all, be confident. Cooking and baking is a science, it's confidence and you must trust the process and your gut, *no pun intended*.

Baking aids are useful tools that come in handy, especially when you're unsure about time and heat. A key essential, yet underrated, baking tool to have is a cake tester. I got laughed at this the other day by my partner, who was bemused that such a thing exists for purchase when you can just use a toothpick, and whilst it does seem comical followed by the whole "why-not-just-use-a-toothpick" discussion, I think any mechanism that is reusable and sustainable is best! They say that wooden testers are better, because moisture shows, and batter and crumbs are more likely to cling to a straw or wooden tester, but I also think I've had great success with what I've got and that's a good ol' metal one. Knives are also useful here, but I don't want stab marks in my baked beauts, that's just me and my slightly ocd perfectionist part! Whilst I believe the toothpick theory, because yes, things tend to stick to wood better, I don't think there's any harm in using a metal one. PS - ours has been in our household for maybe 20 years, it belongs to my mother, and is still in one piece, so I'm going to keep going with it. Here's to me always having a cake tester in my drawer, and my partner to forever laugh about it.