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Friday, February 03, 2006 |
Banana bread
It seems like I've been trying to make this banana bread recipe for years. Everytime the bananas were just a day away from being perfect, Alex would through them away. Maybe he'll think twice about that now that he's tried the bread. The recipe is modified from Cook's Illustrated (because I didn't have any walnuts). I used a mini-loaf pan and reduced the bake time to 30 minutes. Next time I'm trying the chocolate version, and I might even use walnuts, too.
Banana bread 2 cups unbleached all-purpose flour, plus more for dusting pan 3/4 cup sugar 3/4 tsp baking soda 1/2 tsp salt 3 very ripe, darkly speckled large bananas, mashed well 1/4 cup plain yogurt 2 large eggs, beaten lightly 6 tbl (3/4 stick) unsalted butter, melted and cooled 1 tsp vanilla Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5 inch loaf pan; dust with flour, tapping out excess. Combine the flour, sugar, salt baking soda in a large bowl with a whisk. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lighly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. posted by Nichole @ 10:00 AM
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