Banana bread is a one of my favorite snacks. We often intentionally purchase too many lacatan bananas, knowing that any overripe extras will happily transform themselves into a loaf of banana bread. There have been several banana bread recipes featured on marketmanila.com in the past, but I constantly read through any new banana bread recipes I come across, and the interesting ones will almost always get a test run. The latest issue of Saveur magazine has a one page feature on banana bread, and they included a recipe for this classic baked good… Please click on the link to Saveur for the recipe and methodology. Our results on the very first try were VERY good. A nice moist moist crumb and flavorful cake punctuated with nuts and lots of fruit. It had a wonderful color and aroma. And was just as good the day after we baked it. The recipe is definitely a keeper.
We did make some substitutions to ingredients simply because we didn’t have the original ingredients in the house. Instead of buttermilk, we used a similar amount of whole milk with a teasoon of lemon juice added (though I have learned recently from a reader that Rizal Dairy at Market!Market! carries real buttermilk), instead of “3 bananas” called for in the recipe, we used 5 lacatan bananas as the Cavendish variety sold in the U.S. tends to be much bigger than local lacatans. We also used walnuts instead of pecans as we had run out of the latter. But I can see that pecans would be a better choice and would result in an even better cake.
If you do bake a banana cake, make sure your bananas are really very ripe, as this will ensure better flavor for the cake. The Saveur recipe worked really well. It’s a good thing we had a LOT of overripe bananas so we made four cakes at the same time, and they were all gone within 24 hours of baking them!