Wednesday, December 23, 2009

Blissful Banana Bread!

We made it to Odessa! It is cold and rainy here, it feels nice to have a change of weather. Here is an article I wrote on banana bread that I made last week. It is the best banana bread recipe I have ever had. If you need a last minute Christmas treat try it out!
I finally did it! I baked something that tasted really good! Banana bread is one of my favorites. I looked up so many recipes and finally decided on one that was in my Bride and Groom Cookbook. It always tastes great around the Holidays.

1 1/2 Cups chopped walnuts
2 1/4 cups flour
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup vegetable oil
2 1/4 cup sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 tsp baking soda
1/2 cup buttermilk
2 cups very ripe mashed bananas (3 large bananas)

Put walnuts on a baking sheet and toast on 350 for about 12 mins. (half way through shake pan to turn nuts)

Stir together flour, kosher salt and cinnamon in a mixing bowl. (I decided to ensure good baking practices and sift these ingredients together. I do not own a sifter, but I found a potato ricer works well.)

Using the paddle attachment on your kitchen aid mixer, blend together sugar and oil.

Beat eggs lightly in a bowl before adding to the sugar mix. Also add the vanilla and beat until incorporated, about one minute.

I did not have any buttermilk, but Pioneer Woman said that you can put almost 1/2 cup milk in a container and then add white vinegar until it reached 1/2 cup. It will instantly make buttermilk. I tried it and it worked well.

Add baking soda to buttermilk and stir.

Add 1/2 buttermilk to mixer and 1/3 of the flour mix. Stir until blended. Repeat.
Add last 1/3 of flour mixture and stir.

Scrape sides of bowl to incorporate all of the flour mixture.

Add mashed bananas and walnuts and mix until just incorporated.

Grease 2 9X3 inch loaf pans and pour batter into both.

Move rack in the center of the oven and bake bread for 1 hour, or until a knife comes out clean.
Let bread cool in loaf pans for about 5 minutes.
Remove from pans and cool on baking racks for at least 10 minutes before serving. One of my pans didn't get enough Pam before hand so it didn't come out as well.

Wrap in aluminum foil and keep in the refrigerator.

The second time I made this bread it didn't turn out as well... I figured out that it was because my bananas were not ripe enough. You need to use very ripe bananas for this bread.

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