Some context. I’m writing this from a 12th story room in Tokyo, about to hop a train to the Kiso Valley, to Tsumago. I’ve spent the past two days wandering the technicolor streets in a daze. I don’t think I’ve ever been this alone. The language barrier coupled with traveling alone has forced solitude on me in a way I haven’t experienced in a long time. Home is far from me, and even if I were to return tomorrow, it will never be the same because things change. I don’t know what day of the week it is; I woke up not knowing what country I was in. So. This recipe. Let’s talk about it for a second. Banana bread. I know. It’s like really? No but really. This recipe is by Claire Ptak, the owner of Violet bakery in London, from her book The Violet Bakery Cookbook, and it’s remarkable. I highly recommend it for a baker’s library. It’s full of those solid recipes. I can make anything in it and know it will come out fantastic. Like this banana bread. It completely changed the way I look at that simple staple of any home cook’s baking repertoire—namely now it’s something I would go out of my way to make as opposed to a way to use dangerously dark bananas.
This recipe is a reminder to all of us that wander or feel lost that home is always there. My grandmother always made banana bread. As did, I suppose, everyone’s grandmother. And she died. And life went on when it felt blasphemous for it to. But we are indefatigable and so human. Always. Normalcy and the gorgeously mundane are only a mixing bowl away. No matter how upside down or painful your life becomes.
It came to be that I started writing this post on a 14-hour flight to Tokyo, my life for the next three months succinctly packed into a backpack save my heart which I forgot or broke or never had or maybe gave away. Perhaps it’s happened before. I’m my own worst historian, so it’s hard to say. All I know is that I’ve again left that Tennessee valley I’ve habitually haunted my whole life. Ghost. Runaway. She always runs away. At least that’s what they say. But I’m not running. Not at all.
Instead, I’m facing three months abroad of work and community with some of my dearest friends & colleagues from all over the world. And that world is wide. But when I started this I was barreling on a plane to the most unknown from the most known, literally and figuratively. I was spinning, disoriented. The whole of reality foreign, sitting in the dark listening to my favorite terrible pop music on an airplane over the sea or over god knows, god knows what. Reality was bending again, its fabric rippling and torn asunder right before my eyes. And by my own hand. And and and for the best because your bones know that’s true.
It’s in those moments most of all that I have to sink my hands into the earth and hang on. Because whether I’m falling or breaking, I can’t lose sight of that very basic truth: the show must go on. That’s the thing. Empires rise. Cities burn. And at any given point we might be on the seemingly winning or losing side. But while we’re alive we have to get on with the business of living. Eating. Loving. Dishes. Work. The world doesn’t stop for us; it doesn’t heed our little novels. It spins like mad, and you can either plant your feet or get flung into space. I’ve done both. I prefer my feet on the earth. So, banana bread. Bake it. Whether you have calm seas or chaos.
You can buy Claire’s book here.
This recipe was written by Claire Ptak and is from her book The Violet Bakery Cookbook. It's a compilations of recipes from her shop, Violet Bakery, in London. If you're in London, pay her a visit!
Ingredients
- 6 bananas, very ripe
- 150g vegetable oil
- 200g dark brown sugar
- 1tsp vanilla
- 1tsp dark rum
- 2 eggs
- 75g cultured buttermilk or plain yogurt
- 210g plain flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- ¼ tsp fine sea salt
- 3 tbsp caster sugar
Instructions
- Heat the oven to 180°C. Butter and line your loaf tin with baking paper.
- Mash up well, 5 ½ bananas, reserving half a banana (cut lengthwise) for the top of the cake.
- In a mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk. Add the mashed banana and set aside.
- In another bowl, whisk together the flour, soda, powder and salt.
- Fold the dry ingredients into the banana mixture until just combined and pour into your prepared tin. Smooth the top and place the banana half on top and sprinkle with the caster sugar.
- Bake for 40-50 minutes until a skewer inserted comes out clean and the top has become set and starts to caramelize. I sometimes use a kitchen blow torch to help this along.
I’ve just made banana nut bread but will have to try this version next time. Have a fantastic time in Japan! I love all the pictures of Japan on your instagram feed.
Mmm, banana bread.
6 bananas seems like a lot though. Would that be small or large bananas, or could you possibly give a rough weight estimate?
Also, happy travels!
I have simply fallen in love with your blog and this recipe. I can not wait for your next post, Thanks for sharing.
Hi, just made this today and only had three bananas in the freezer – these were more than enough. I also threw in some raisins I had in the pantry. And I only had a round springform tin. The cake/bread, is light, almost sponge-like, moist and delish! so pleased.
And what a gorgeous banana bread it is.
What an incredible adventure, Beth. I hope it fills your heart in ways you never thought possible…
Tokyo….someday maybe….. until then. I bake. Banana bread. Truly, banana bread is one of the comfort foods, as fun as it it to travel, sometimes you need even more comfort when you’re away to remind you what “normal” is. I love grandma food memories, my Ukrainian Grandma always made cheesecake squares.
It seems highly unfair at times, but as you said: the show must go on.
Looking forward to feedback from your adventures and inspired recipes.
Thanks for this.
I loved this post so much. Believe it or not, I wrote my autobiography based around food. I didn’t just write it for the heck of it, but for one of my English units last year. One of the ‘chapter’s’ was titled Banana Bread, and it details fond memories of my mum’s banana bread and afternoons spent with her in the kitchen. It’s incredible how distinct the effects of smell and taste can have on memory.
Anyway, I just found this post really touching (and it’s so cool to think Banana Bread means more than just banana bread).
My grandmother never baked banana bread, and I will safely mention that I tried my first banana bread at the ripe age of forty two – a few months ago actually. It is just kind of foreign to portuguese gastronomy, something like donuts and pretzels – or is it bretzels? – and scones and muffins and bagels and banoffee pie… the internet is to blame for this such introduction of new cooking methods, new pairings of ingredients, new ideas, new tastes and other cultures to be at hand’s reach for most of us. I am thankful for that. I do not like traveling. And I cannot afford traveling. So, asside from scones and trifels and everything brittish because I lived there for a while, all the rest would still be unkonwn to me if it wasn’t for internet. Like banana bread. I am surely making this one, as I found out that, much like carot cake, banana bread is very much me. ANd if it wasn’t for the internet, I would not have known that! Nor would I have read this post, that is at the same time so poignant and so beautiful. Do people really say you’re always running away? I find that I perceive you – htrough words and photos – to always be running towards something! Sometimes walking leisurely, but never from, always to. Hope you find it in your travels, that something you’re running to. Hope it is a wanderlust as big as the world, and that you get to travel a lot and show us world seen through your eyes.
http://bloglairdutemps.blogspot.pt/
Dear Beth,
this banana bread looks to good to be true 😉 I’ve tried to make my own bana bread since I first ate one in Amsterdam, and this is my favourite recipe so far: https://glitzergruen.wordpress.com/2014/03/30/bananebrood-2-0/
… but I think I’ll give this recipe a try because it looks so good and I wanted to try one of your recipes in anyway ^^
<3 Sonja
Your writing is always so enticing, Beth. I follow your travel adventures with such enthusiasm that not even movies or documentaries can stir something similar into me. Japan has been my dream destination ever since I was a child, so I will be following this one with even more passion than usual.
I know it is very little consolation for solitude, but I hope every now and then you will remember that hundreds of people like me are with you in spirit.
Thanks for sharing your beautiful words and this beautiful recipe!
This recipe looks absolutely wonderful. Banana bread is most definitely my favourite comfort food, and these beautiful photos are inspiring me to whip some up this weekend!
I hope you’re enjoying Japan – it’s my absolute favourite country, and always discover something unique and lovely every time I visit.
Tessa at Bramble & Thorn
If you haven’t made the ginger & molasses cake yet, you must! It’s absolutely amazing. I’m lucky enough to live just around the corner from Claire’s beautiful bakery. My grandmother never baked banana bread, for me its scones. I’ve never been able to bake any remotely as good as hers.
I’m loving your instagram images of Japan. We were booked to go for a week on our way back to London from New Zealand where I’m from. Sadly, a tsunami got in the way so we never quite got there. Soon though I hope! x
Banana bread definitely makes things seem more “homey”! And this buttermilk version sounds like a true delight!
Rum in bananabread!? This has got to be the best idea ever. Why have I not done this before? This is certainly a recipe I will be trying.
Oh, Beth, I love this so much. Your writing is incredible. xo
Exceptional surroundings for a banana bread recipe. 🙂
I like the special touches to this one.
So glad that I just ordered a copy of the Violet Bakery Cookbook. Cannot wait for it to arrive so I can start cooking from it – if all the recipes are as delicious as this.
So beautiful……your words…..the recipe…..I love to pop in here 🙂
Beautiful banana bread, thank your for sharing.
Beth, your words are like a tonic for my soul. Thank you.
Beth,
I was struck by your words. They are so true, and I know how you feel, however, to say it out loud, express it in words is one of the hardest things to do. You did it, with some of the most beautiful words the English language has to offer. I wish you all the best and luck in the coming three months. I am certain that it will enlighten you and bring you so much joy and wiseness. This recipe for nana bread seems amazing, and when I will be in London again I will remind myself to pay a visit to Claire’s bakery.
A warm hug from The Netherlands,
Ingrid
Beautiful words and beautiful sentiment. I wish you safe travels!
another amazing recipe with beautiful pics <3
https://aspoonfulofnature.wordpress.com/
Beth,I woke up this am and had to reread your blog. I am a healer ( I find healing and beauty in cooking and food styling as well) (creating beauty and nurturing and safety) , and I felt so much of your pain. The second read it was disappearing. That is good. You were working it through. I believe food is medicine, and never more true, than in this blog. Thank you for being so transparent and beautiful. Once again. Love pamela
This post really hit home after this past week. So many unfair things, and yet “the show will go on”. Everything is painfully different and yet peacefully the same. Thank you so much for your words, I have been so thankful for them so many times. You speak in a way that is so refreshing – a reminder that it is OKAY to not be blissful at times.
I have an insane amount of over-ripe bananas residing in my freezer at the moment, and although we all have our own beloved banana bread recipes, I am going to give this one a go.
Thank you again, Beth.
love your pictures.
Oh Beth. Your words. Raw emotion that permeated my being. I love how foods can take us home even when we are miles away. I am glad you had your banana bread to give you comfort.
Just made this for my housemates & they loved it. Great recipe!
Just made this and I’m freaking out…BEST BANANA BREAD EVER! Didn’t have rum so I substituted coffee..just as delicious. SO GOOD. MAKE IMMEDIATELY!
I grew up in a small country, called Lithuania, where the banana bread wasn’t so usual in the time of my grandmother, neither now I could say. But apple pies were so great!
Now I live in Italy and I love to bake a banana bread in different ways, and so hope that one day I will be a grandma and my grandchildrens will ask me to bake that one! 🙂
Love your stile to write, to cook and to take photos, so touching!
Have a great week!
Gelmina
Beth, first of all, delicious banana bread recipe. I love buttermilk in baked goods and this banana bread looks killer! Second, I totally agree: “show must go on” World really don’t stop for anyone…. no matter what! thanks for introducing Claire’s Cookbook! Would love buy a copy!
Banana nut bread is one of my favorite treats. This recipe sounds and looks absolutely delicious. I think “baking” is definitely a ‘grandma’ thing to do. I love that you picked up the recipe from your family and are carrying on your grandmother’s recipes and traditions.
This seems like a great bit of a twist on banana bread to make it really rich. I will definitely have to try this next time we make a loaf!
You had me at buttermilk. It sounds like such a great and unique addition to banana bread!!!! And I’m totally the same way. Whether life is easy going or stormy from every side imaginable, I always resort to baking something in order to keep my sanity. THAT and prayer are my saving graces, hah!
Your words are always so beautiful. Somehow you capture that perfect atmosphere in your text that makes me silent, stare at your words and photos and makes me wonder about life.
I’m sure you’ll have an amazing time there at the other side of the world. And I’m sure you’ll keep your feet on the earth.
hurry up and write a novel. your posts are never long enough. xx
Mmm it looks good! and amazing photos!
Your writing is so beautiful Beth, it’s always such a pleasure to read. This bread looks lovely, I’m a big fan of the Violet Bakery! Good choice.
Enjoy your travels, let the memories and experiences since deep into you. xx
This recipe is heavenly! My mum always used to make these incredible banana and buttermilk pancakes, and this recipe totally takes me back! Love it! x
such a lovely post!!! your photography is amazing 🙂
https://aspoonfulofnature.wordpress.com/
your photos are so beautiful. definitely a great inspiration! hope to be able to nail these kind of photos some day! hope you’ll put up a guide or tips someday 🙂
kram foxfaces
Beth I’m usually too intimidated to make your recipes. But I think I might make an exception for this one. I visit your site often because of my love for beautiful visuals and the thought of delicious food, not because of any real baking skills. I also feel a stranger in my own kitchen because I live abroad in strange places for my work (disaster humanitarian). But I have been feeling home sick this week. My mother, also not a baker, used to make us banana loaf for us often as a child, and I remember that smell so distinctly. I think this recipe might just be my opportunity to make peace with my kitchen and to relish the comforts of home, just for a moment. Thank you.
Question, does it matter about the Kosher salt? What is a close swap?
I never thought about adding rum before, but I can imagine the pairing of rum and banana works exquisitely! Can’t wait to try it. Love your photos!
Beth,
What a great blog post and of course, as always, gorgeous photography. My mother just recently died and I feel like you said: how can life go on, it’s blasphemy. But it does, and the “show must go on”… and the kitchen (and food!) of all places is where we regain that normalcy that we’ve lost. We have to eat. And we have to keep living. And not only that, but enjoying life and honouring the people we loved and who have left us. Thank you for the reminder. Besitos, Debra
I do not remember my grandmother making banana bread.
But my mother made banana bread. And the other day as I was wiping the counter in my mother’s kitchen – the kitchen I grew up in, learned to cook in – and my eyes fell on the loaf of banana bread we’d made the day before, this post came to mind. And the other thing that came to mind was the thought that banana bread – that very loaf of it – might well be the last thing I ever get to bake with my mother.
Oh the so many lonelinesses of this world. You by your own hand (I can only imagine and do so wish you strength and joy going forward) and I by the hand of a cancer my mother fought gracefully and eyes wide open for seven years. And now I will be joined to her forever in a small way by banana bread and the memory of those last days with her in the kitchen.
And today I thought of your several posts about things you can make by heart. I do not bake anything by heart. Or I didn’t – until now. Now the baked custard that she still loves but cannot organize body or mind to make with me is in my heart as I make it over and over for her in these final days. It is from the Fanny Farmer Cookbook. But today I didn’t even open the book when I made it.
Whip 3 eggs until whites and yolks are thoroughly combined.
Whisk in 1/2 cup sugar and 1/4 teaspoon salt until blended.
Very slowly add 3 cups scalded milk, whisking constantly.
Add 1/2 teaspoon vanilla.
Pour into six greased custard cups.
Sprinkle with grated nutmeg (because my mother’s spice cabinet is so complete I now know that East Indian Nutmeg is a little bit sharp and West Indian Nutmeg is a little bit sweet and so I have been using the West Indian to top the custards)
Line a baking pan with paper towel, place the filled cups into the pan, add hot water about 1 inch deep around the cups, and bake at 350 F until a silver knife inserted comes out clean – somewhere between 45 and 55 minutes.
Peace and a full heart to you. And in the longer scheme may the connections between us all – whether a loaf of bread, a cup of custard, a laugh or tear shared, hand held or song remembered – be stronger than the lonelinesses.
I love the places your writing and photos always take ones heart. I have a Banana Bread recipe, hand-written on a butter stained recipe card. It’s the Banana Bread my grandfather baked. We have a saying in our house, “There’s no such thing as a bad banana.”
This recipe looks scrumptious and I would love to try baking it, but I am having trouble converting the gram measurements to the cup equivalencies. Anyone able to help an American Math challenged Banana Bread lover?
Oh no – I hope things get better. I have moved a few times to countries where I didn’t speak the language and I remember the first weeks are so terribly hard. But then they are normally worth it!
Good luck 🙂
beautiful banana bread!
This is a lovely blog post! This book has been on my “list of cookbooks to buy” for a few weeks now and your post has definitely prompted me to just get it! X Abi
I feel so silly to have only found your blog today. Your photos and recipes are beautiful. Thank you for creating and capturing such beautiful art.
http://www.feastofstarlight.com
After a failure first (wrong size loaf tin – go large!), I made this again. This would have to be the best banana anything I have eaten.. and it is so easy.
thank your for sharing.
stephanie
I just discovered your site. Your writing is precious. Well done!
My kids never eat banana while I would like them to. So I have to find down different banana recipe rather than forcing them to eat ripen banana. Banana cake is good option but mine is not so yummy to them, unfortunately. I do not either use rum or vanilla. Neither does yogurt. Perhaps it makes my banana cake worse.
This is a lovely blog post!
dear beth, i discovered you on instagram, and have loved getting to know you through your beautifully crafted posts and pieces so well written..
i have made this recipe three times now, this third time in the oven as i write.
thanks for giving me the motivation and inspiration to bake and cook more, your passion for everything you do, create, make is infectious…
i tried substituting the sugar with agave, with varying success, so moist it tasted half cooked, even though it was in the oven for a long time 😛 but hey, it was still delicious….no one was complaining…
this time around, i only had one egg…so we’ll see 🙂
happy baking, and thank you beth…
bon appétit!
camille from france
Love your pictures and this recipe is quite different from mine, I can’t wait to try it.
Yum! This banana bread with buttermilk was amazing, seriously the best I have had.
I recently got this chai spice blend off of etsy and have been including 1 tsp of it into the recipe and it really puts it over the top! I would highly recommend it!
https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend
Thank you for this recipe… seriously so yummy!
It’s amazing, thank you for sharing!
Beautiful pics!! really I enjoy your page!
I have never eaten banana bread, but there are two things I like to eat that are bread and banana, so why not join both. I will make
Looks delicious. I’ll try the recipe because I love banana breads. Thanks for sharing!
What lovely pictures of breakfast, even starved now. Beautiful blog.
Great work. Thanks for the recipe.
It must have been very good. I’ll do it at the first opportunity.
I now got your blog. Congratulations
I’ll make this recipe and keep following your blog.
This post really hit home after this past week.
I loved the banana bread, it must be very delicious this recipe
It looks very good, it gave me even hunger: P
Muito bom gostei bastante e vou continuar desfrutar destas tão grande maravilha