New York

[Holy Banana Bread, Batman!]

December 1, 2011

My mom and I bake. A lot. After a long long day of coordinating with studios, coworkers and my little friends in the cafeteria on having pumpkin ravioli again soon (I can dream.) all I want to do is come home and have this lovely banana bread. (Recipe & sparse pics after the jump)

Some photos from my experiment. Note: The silicone cake mold is not vital in a delicious bread but pre-toasting the walnuts most definitely is unless you want to get that bittery raw taste *yuck*. Enjoy….

Best Ever Banana Bread

(via Flour Bakery of Boston/Food Network)

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup oil
  • 3 1/2 bananas, very ripe, mashed
  • 2 tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • 2/3 cup walnuts, toasted and chopped

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

In case you have never heard of Flour bakery, I started experimenting with Chef Joanne Chang’s delicious cookbook upon getting a free copy at a taping of the Martha Stewart show. Not only is her cooking delicious and precise but it inspired me to try half the baked goodness in her Boston location last time I was there. Good memories and even better banana bread.

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