I have a bonus for you with this one. I have 2 recipes for banana bread that I love equally. One of my requirements from a banana bread recipe is it must contain more banana than sugar.
The first is the one I've used the longest. It's from the Mrs. Field's Cookie Book. It is a brown sugar based loaf that is comfortably dense and wonderfully moist.
Banana Nut Bread
2 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cups butter (softened)
1 1/2 cups brown sugar
2 large eggs
3 cups ripe bananas (about 7 mashed)
1 tsp vanilla extract
1 cup chopped walnuts
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This is a basic quick bread (wet/dry) recipe. Mix the butter until fluffy, add sugar (it gets considered a wet ingredient for some reason), eggs, banana and vanilla. Mix well. Add dry ingredients and mix again. Don't do the over mixing thing, it's not a yeast bread and doesn't have to be kneaded. Bake at 325° for approximately 60 minutes. Makes two 9x5 inch loaves.
I don't make banana bread with nuts. In fact, there are very few baked goods I'll add nuts to. But especially banana bread, I prefer to savor the texture of the bread and generally nuts get in the way of that.
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My other favorite is a family recipe. I'm not sure where it came from originally, and to be honest, the family wasn't even mine. Hehe! This is a white sugar recipe which results in a slightly different textured bread.
Stark Banana Bread
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter
1 cup sugar
1 1/2 cups bananas (mashed)
2 eggs
1/3 cup water
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Another wet/dry recipe. Mix butter until fluffy, add sugar, banana, eggs and water, mix well. Add dry ingredients and mix until combined. This one claims to bake at 350° for about an hour. As with all cakes and breads you can test them with a toothpick.
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I recently combined these two recipes hoping my favorite parts from each would make something even better. I think it needs some tweaking still, but when I perfect it, I'll share that here too.
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