Which brings us to Amanda, who operates a small microbakery out of her home in Gainesville, Fl.and blogs from bakerbaker.net.
Amanda wrote me in defense of BB, in particular, hers, which makes up 40% of her sales, and which, she assures me, is sublime. Furthermore, she has generously offered to share her recipe here. I haven't yet tried it, but I will. A couple of unusual things drew my attention: The 1/2 cup of vegetable oil, which should give it the moistness of, say, pumpkin bread, and the 1/2 cup of apple sauce. Note also the interesting note at the end: peaks at day 2 or 3. So without further ado, I give you BakerBaker's Banana Bread. (But in case you're wondering, I'm not changing my policy on Bread Doctor: no more BB questions!!)
Amanda's Banana Bread from BakerBaker
2 cups all-purpose flour (I use King Arthur)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sugar
4 ripe bananas (I've used everything from almost green to black, frozen bananas)
1 tsp vanilla (I use mexican vanilla from Cozumel)
1/2 cup vegetable oil (or canola, but not butter)
1/2 cup applesauce, natural - no added sugars
1 tsp cinnamon
1/4 tsp nutmeg
1/4-1/2 cup chopped, toasted walnuts plus a small amount for topping
Whisk together the first four ingredients in a large bowl. Cream eggs and sugar in a stand mixer with a paddle attachment, add bananas and mix until they are broken up well. Add vanilla, oil, applesauce, cinnamon, and nutmeg to banana mixture. Add flour mixture and mix very lightly, just until most of the flour is wet. Then mix by hand until all the flour is wet, Make sure to go all the way to the bottom of the mixing bowl in a "folding" action. Add nuts, if desired. The mixture will be very loose and chunky. The key to great banana bread is being able to adjust for "dry" bananas at this time. Right at this point, it is very much like making yeast breads!
Pour into a greased loaf pan(this will make a nice large loaf) or some into a loaf pan and then finish the batter off in muffin tins. Fill to 2/3 of your chosen pan and, if desired, sprinkle with un-toasted reserved walnuts. Bake at 350 F until done ~ 1 hour. It will be golden brown and will spring back when gently pressed with your finger. Let cool for 5 minutes and then remove from the pan to cool completely.