Moist, delicious banana bread comes down to three key factors: bananas, flavorings and the actual baking.
No surprise here: The most important factor in making great banana bread is the bananas themselves. It’s vital that they are very ripe — well past the point where I assume most people would want to eat them out of hand. This means the peel should be more black than yellow, if not fully black, which indicates that the fruit is wonderfully sweet, soft and aromatic. In addition to the sugar content, less-ripe bananas have less moisture to add to the batter, which could result in a dry loaf.
When it comes to spices, I love the combination of cinnamon, cardamom and clove, but any warming spice, such as allspice, nutmeg, ginger or star anise, would work just as well. Or go outside the traditional baking-spice category with your favorite groundFor even more flavor, fun and texture, fold chocolate, nuts or seeds into the batter. But with all of these options, I recommend practicing restraint so that your add-ins don’t overwhelm the banana flavor, which should be the star of the show.
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