Beaver Club Banana Bread

Beaver Club banana bread comes from the famous Montreal hotel restaurant of the same name, which earned a quiet reputation for serving the moistest banana bread on the continent. The trick is the long low bake at 275°F (140°C) for two and a half hours, which keeps the crumb from drying out the way a hot fast bake would. The bread comes out almost custardy in the middle.

Four eggs (most banana bread uses two) plus a half cup of yogurt and a half cup of milk give a high-moisture batter that needs the slow oven to set without burning the outside. Three ripe bananas, blended smooth with sugar in a blender, ensure even banana flavor in every slice.

Line the loaf pans with buttered parchment, not just buttered. The long bake makes them tough to release otherwise.

Kitchen Tips

• Use the ripest bananas you can find. Black-skinned ones give the most sweetness.
• Don’t open the oven door during the long bake. The temperature drop adds significant time.
• The bread is done when a toothpick comes out clean and the top is deep golden
• Cool in the pan 15 minutes before lifting out by the parchment edges
• Wrap leftover banana bread tightly in plastic. It stays moist for 5 days at room temp.

Variations

• Add 1 cup chopped toasted walnuts or pecans for crunch in every slice
• Stir in 1 cup chocolate chips for a chocolate-banana version
• Add 1 teaspoon cinnamon and ½ teaspoon nutmeg for warmer spice notes