17 May 2009

Banana Bread

Who doesn't like banana bread? Even people who aren't crazy about bananas as a fruit can usually be swayed by a good banana bread. This recipe is dead easy and - *drumroll please* - is actually better made at least a day ahead of time. How great is that?

While I prefer my banana bread pretty simple, this recipe takes nicely to additions. You can add 1/2 cup chopped nuts, dried fruit, crushed pineapple, or shredded coconut. I've also swapped out the bananas entirely in favor of strawberries as a good way to use up the leftovers of those super-sale 8 gazillion lb boxes of strawberries that I can never seem to eat and yet continue to buy.

From The Bread Bible, by Beth Hensperger.

Makes one 9 x 5" loaf or three 5.5 x 3" loaves.

1/2 cup flavorless vegetable oil, like canola
1 cup sugar
2 large eggs, room temperature
1 tsp. vanilla extract
3 medium to large overripe bananas (12-14 oz.), slightly mashed
Zest of one small lemon (optional) *not necessary, but I think it makes the bread way better
1 1/4 cups unbleached all-purpose flour
1 tsp. baking soda

1. Preheat the oven to 350 deg. F. Grease and flour your pan(s). 
2. In a small bowl, mash up the bananas. Add the vanilla and lemon zest.
3. In a medium bowl, combine the oil, sugar and eggs. Beat hard with a whisk or electric mixer until light-colored and creamy, about 2 minutes. Add the banana-vanilla-lemon mixture and beat again until well combined.
4. In a medium bowl, combine the flour and baking soda. Add to the banana-egg mixture and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency.
5. Spoon the batter into the pan(s). Place the pan on a rack in the center of the oven and bake for about 50 minutes for the large loaf and 40 minutes for the small loaves, or until the tops are firm to the touch, the loaves pull away from the sides of the pan, and a cake tester inserted into the center comes out clean. Transfer the loaves to a cooling rack and cool completely. Wrap tightly in plastic wrap and refrigerate overnight or up to 5 days before serving.


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