Marlene Dietrich's Banana Nut Bread
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/2 tsp. salt (I omitted)
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed banana pulp (usually 2 bananas)
1/2 cup finely chopped walnuts
The first test of this recipe taught me a valuable lesson: modern ovens run hotter, and with more consistent temperature than their 1930s predecessors. As such, one full hour in a 350 degree oven proved nearly fatal for the poor loaf. The bottom half was dry and tough, the top half just barely edible. It practically has a tan line! Try again.
The second attempt fared much better. I kept a closer eye on the oven timer and pulled the loaf out after 45 minutes. Improved texture, though still a touch dry. I was running low on walnuts this time around, and I'm not sure if that had an impact on the moisture levels.
Now, how about that "new" recipe?
Karen Morley's Banana Bread
1 cup sugar
1/2 cup sour cream
2 eggs
1 tsp. baking soda (sifted with flour)
2 tsp. milk
2 cups flour
3 bananas, well mashed
Baked at 300 degrees for about 55 minutes, this loaf turned out moist, even a bit chewy, likely owing to the use of sour cream. This recipe may edge out Dietrich's as I'm not accustomed to putting walnuts in banana bread and prefer it without them. I plan to make it again sometime and may let it go a full hour in the oven to see how that affects the texture. Overall, I still prefer my mother's recipe (also without walnuts) over these two, but I'm willing to try either of these again.
I've included my movie recommendations in the photos above. The Dietrich and von Sternberg in Hollywood box set is a wonderful Criterion release and will hit the spot if you're looking for a heady dose of (mostly pre-Code) glamour. I've chosen another pre-Code gem, 1932's Arsene Lupin, for Karen Morley, who matches wits with John Barrymore's suave gentleman thief. Happy watching, and happy baking!
