A Really Good Banana Bread

Hi!

This award-winning banana bread recipe is from James Beard Award-winning chef Joanne Chang’s Flour Bakery. Joanne Chang is also the creator of my favorite sticky bun recipe.

You can find this recipe posted in a few places online, but I’ve rewritten it here because I find the other versions confusing. I even made mistakes following them the first time I made it.

I included a couple of simple methods for toasting the walnuts so you don’t have to go searching elsewhere. I also like to top the bread with demerara sugar. The crunchy top of a fresh banana bread is easily my favorite part, but it’s always lost once you store the leftovers. Demerara sugar on top is my solution for that.

Enjoy!

A note: Check thoroughly for doneness. Use a toothpick and make sure it comes out clean, then lightly press on the top to make sure it springs back. If needed, continue baking in 5-minute increments. The crunchy top can be deceiving.

Papa is my grandfather and one of the best cooks I know. At 96, he is still cooking, creating, and sharing his recipes. Above you’ll find his recipe for stir-fried asparagus. It’s incredibly simple, but absolutely blew my mind when I made it. Erik said he doesn’t want to eat asparagus any other way now. Even better, asparagus is in season in May.

I planted a small herb garden on my fire escape last weekend, and little sprouts are already starting to poke through. This is probably my fifth or sixth herb garden, and I’ve definitely learned a few things along the way. I hope you find the following mini-guide useful.

This year, I’m only growing chives, basil, mint, and rosemary. I’ve found these to be the easiest to grow and also the most useful in my kitchen. While I use a lot of dill and cilantro in my cooking, I’ve found even the “slow-bolting” varieties difficult to manage.

Chives are awesome because they’re a perennial, meaning they come back year after year. They’re especially delicious on scrambled eggs.

I love adding fresh mint to water and lemonade in the summer.

Any soil will work. My favorite, however, is Miracle-Gro.

I also wanted to share an exciting update about Savor!

We’re now offering monthly memberships that include a mailed recipe card each month, plus access to our full recipe library and everything you need for a successful Savor experience: shopping lists, Instacart links, cooking overview videos, and mailed recipe cards for any groups you host or join.

We know from our own experience that Savor really can help people reconnect and feel closer to friends and family. We’re offering a free first month so more people can experience that for themselves, too.

Thank you so much for reading!

Love,
Christina