Quick breads are what simple breakfast dreams are made of for me. Defined by their use of chemical levening agents like baking powder or soda in place of yeast, quick breads can be thrown together in a matter of minutes and baked for about an hour, resulting in a dense, cake-like treat. They’re typically made up of just liquid, butter, egg, sugar, flour, and a leavening agent, so chances are good you have all of the ingredients for some sort of quick bread in your kitchen right now.
When my boyfriend Ramsey mentioned his love of banana bread a few weeks ago, I realized I had never actually made what may be the quintessential quick bread. I’d made pumpkin in the fall, but had yet to attempt banana. Thus, I went on a hunt for a classic banana bread recipe that would bring back memories of childhood breakfasts.
I first tried Mark Bittman’s recipe from How to Cook Everything, and while good, it wasn’t quite as moist as I wanted. I’ll try it again soon and modifying a few things, but in the meantime, I found what may be the easiest, fool-proof recipe on Simply Recipes. I’ve made it twice since finding it over the weekend and it doesn’t even require a mixer! Dishes are also easy, with just a loaf pan, bowl, fork, and spoon left to clean when all is said and done.
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