Thursday, July 24, 2008

I don't like Banana Bread

Let me start off by saying that I do not like banana bread in general. I know I'm weird, I just don't like it. Having said that, this recipe is excellent. I only made a half batch, as I only had 3 bananas, but I did not cut the vanilla, cinnamon, or salt in half. The rest of the ingredients I did cut in half. I also added a little extra flour (~1T) as the batter seemed too runny. I tasted the batter, and it was everything I could do to bake it, because the batter was so tasty. I followed the directions otherwise, except that I subbed in sour cream for the creme fraiche, and baked it in a bundt pan. Then I turned it out of the pan and topped it with a glaze made form 3T milk, 1 t. vanilla, 1 t. cinnamon, and enough powdered sugar to make it a glaze consistency. Excellent. I'm about to go back for another piece while it is still warm.
clipped from www.epicurious.com

banana bread


3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche
2 teaspoons vanilla
1 1/3 cups walnuts (4 oz), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour


Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.


Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts


Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

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