I HATE banana bread. I think it is heavy and disgusting. I was providing a service of fresh bread every week for a month and one of the requests was for banana bread. In my search for a better banana bread I found this recipe. I must admit that this was DELICIOUS! It wasn't anything like any other banana bread I had had before - I even learned some things about banana bread. The recipe is from my absolute favorite cookbook ever - A Passion for Baking.
1/2 c. unsalted butter, softened
1 c. sugar
2 large eggs
1 c. mashed very ripe banana
1/4 c. sour cream
1 tsp. vanilla extract
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. chopped walnuts
Preheat oven to 350F. Generously spray 9"x5" loaf pan with cooking spray and place pan. In a mixer bowl, cream butter and sugar until well blended. Add eggs, banana, sour cream, and vanilla. Fold in flour, baking powder, baking soda, and salt, scraping bowl often. Mix on low speed; then fold in nuts. Spoon batter into prepared pan. Bake until bread springs back when gently pressed with fingertips, 50-55 minutes. It may have a crack in the center. This is perfectly wonderful and common. If bread seems not quite done, reduce oven temperature to 325F and bake 10-15 minutes more. Cool in pan 20 minutes; then turn out and cool on a wire rack.
*Note: this bread can also be made with raisins and/or chocolate chips in addition to the walnuts or instead of the walnuts.
**Interesting Note: Recipes with too much banana make a rubbery, dense loaf.
No comments:
Post a Comment