Thursday, September 18, 2008
inaugural banana bread
Safely relocated and mostly moved into the new digs, I woke up this morning absurdly cold and decided it was time to test out the new oven with some early morning baking.
With my beautiful red stand mixer (BEST. BIRTHDAY GIFT. EVER.) claiming some counter space, this recipe was a breeze. Sometimes banana bread turns out overly moist and sticky, but this recipe results in a slightly sweet, fairly light textured breakfast bread. The wheat flour and toasted nuts balance out the sweetness, and give the bread a little depth. Do enjoy straight from the oven, possibly with a touch of butter. Possibly have another slice for lunch as well.
Banana Nut Bread
8 tbs butter (1 stick), room temperature
3/4 c sugar
1 tsp vanilla extract
1 c all-purpose flour
1/2 c whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 c mashed very ripe bananas (2-3 bananas)
1/2 c plain yogurt (or sour cream)
1/2 c chopped toasted walnuts or pecans (don't be a noob and burn them like I did)
Put on a hoodie.
Preheat oven to 350°F, butter a loaf pan. Cream the butter and sugar until light and fluffy. Add the eggs beating well.
In another bowl, mix dry ingredients together and add to butter mixture. Blend well. Add the yogurt and bananas. Mix, mix, mix. Stir in the nuts and pour into the pan. Bake 45-60 mins until the middle springs back when you push down on it. If it's getting too brown and it's not done, cover the loaf with foil and keep baking.
Try not to burn yourself as you cut yourself a piece and bask in the warmth of your kitchen.