Friday, April 22, 2011

abby's banana bread

Time has a way of getting away from you, and before you know it winter has turned to spring...at least in some parts of the country.  We're still in the midst of finishing up one of the wettest springs on record, and it's almost May.  

I've decided to change the direction of my blog just a little.  I really was excited about cooking the recipes from "Around My French Table," the cookbook by Dorie Greenspan, but just found I couldn't keep up with the weekly recipes.  I want the freedom to post the actual recipes in my posts, not just a picture and whether I liked the recipe or not.  I mean, what's the point of somebody looking at a food blog, finding a dish they're inspired to make themselves, but there's no recipe?  So here you go, a recipe for banana bread.  Credit goes to my sweet niece Abby for the recipe.














¾ stick unsalted butter, room temperature
1 cup sugar
2 or 3 very ripe bananas, coarsely mashed (about 1 ½ cups)
3 eggs, lightly beaten
½ cup buttermilk
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt

Preheat an oven to 350°F.  Grease and lightly flour a 9x5-inch loaf pan.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

In a bowl stir together the flour, baking soda, baking powder, and salt. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. It should be no more than 2/3 full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, about 40 minutes, but it depends on the oven (I start checking around 30 minutes). A toothpick inserted into the center should come out clean.

Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve.

Makes one 9-by-5-inch loaf.  You can also pour it into a muffin pan and back for 18-22 minutes for banana bread muffins for busy mornings when you need to take it with you.

I used three bananas.  I mixed the first two bananas in.  For the third banana I just tore it into chunks and mixed it in with a spoon so some bites were sweet and gooey.  This is good basic recipe, but next time I'll be sure to add some walnuts. 

2 comments:

  1. have you ever tried Pat's famous banana bread?

    ReplyDelete
  2. Glad you're back.

    ReplyDelete