Wednesday, June 8, 2011

banana bread



If you know me well, you know I like my bananas with a touch of green on the edges...barely ripe!  I usually turn my nose up at bananas that have even a hint of brown on them.  In my mind, the only good use for ripe bananas is making banana bread.  So, when my office had an excess of overly ripe bananas left at the end of the work week I thought it the perfect opportunity to whip up some delicious banana bread!

Banana Bread Recipe
Gourmet  | August 2003
Flour Bakery + Cafe, Boston MA

ingredients:
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs at room temperature for 30 minutes
  • 2 1/3 cups sugar
  • 1 cup vegetable oil
  • 3 cups coarsely mashed very ripe bananas (6 large)
  • 1/4 cup crème fraîche
  • 2 teaspoons vanilla
  • 1 1/3 cups walnuts (4 ounces), toasted and chopped

preparation:

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess. 

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl. 

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. 

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. 

(I added 1/2 cup chocolate chips to one of the loaves to mix things up!)

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely. 



















Yum!  Now I do not have to cringe the next time I have too-ripe bananas on my counter.  I know I can turn them into this tasty treat!  :)

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