Banana Bread

Banana bread is one of the first things I taught myself to bake. My fondness for bananas often leaves we with a couple of stranglers who are no longer suitable for direct consumption. This became an easy way to use up not so pleasant to look at bananas and have a tasty treat to go with my morning coffee.

Banana Bread

Walnuts are a traditional addition to banana bread. I’m not a fan of nuts in baked goods so I rarely add them. I have been known to add a cup of chocolate chips though or even dried cranberries.

Banana Bread
Servings: 1 loaf
Prep time: 15 minutes
Total time: 75 minutes

Ingredients:

  • 1 2/3 cups (or 225 grams) all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1 cup granulated sugar
  • 1/3 cup unsalted butter (softened) or shortening
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1/3 cup water

Directions:

  1. Heat the oven to 350°F with the rack in the middle position. Grease the bottom of a loaf pan and set aside.
  2. Combine the flour, soda, salt, powder and spices in a bowl and gently whisk to combine.
  3. Add the sugar and butter/shortening to the bowl of stand mixer and mix until it is combined. It will look like lumpy sand.
  4. Add the eggs and mix until combined, 30 seconds to a minute.
  5. Add the bananas and water; beat for 30 seconds. It will look like mess. Have no fear, the dry ingredients are coming to the rescue.
  6. With the mixer on low add the dry ingredients. Mix until just moistened, maybe 30 seconds or so.
  7. If adding chocolate chips, nuts or dried fruit now is the time to do so. Stir to combine.
  8. Pour batter into pan and place the pan in the preheated oven. Bake for ~60 minutes, rotating the pan once during baking.
  9. Allow to cool for 5 minutes in pan then remove from the pan and allow to cool completely before slicing.

Notes:
I try to purchase what I’ll call a medium size banana, about 6″ long. It can be difficult to find these among to giant banana bunches at the local mega-grocer-mart. If you can only find giants then use 2.

I mash the bananas in the skins rather than dirty another bowl. Gently squeeze the bananas in the skin and then peel the skin and scoop the mashed banana into the mixing bowl.

Ripe bananas freeze well if you don’t want to make banana bread right away. Just put the peeled bananas in a zip top bag, squeeze out as much air as possible and freeze for up to a month.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s