Tuesday, 3 September 2013

Basic Banana Bread

I decided it was time for a banana bread. I've just been craving one and the hot weather we had before we went on holiday facilitated the ripeness of all the bananas in the house. Plus I had to use up all fresh produce before we left! (okay, like I really need an excuse to bake... you know me so well.)

For a change I used the basic banana bread recipe from theKitchn. It turned out really well. Didn't even last an afternoon... but then again banana bread is one of my very favourite things to eat.
This recipe is not much different to my mothers' recipe. The main difference being the addition of some milk and using fewer bananas. 

Here is a link to the recipe and here is a copy:

1/2 cup butter or margarine, softened
1 cup granulated white sugar
2 large eggs
1 cup (2 medium bananas) mashed bananas
1/4 cup milk
2 teaspoons vanilla
2 cups all purpose flour
1/2 cup chopped nuts (optional)
1 teaspoon baking soda
1/2 teaspoon kosher salt

1. Gather Ingredients - make sure everything is at room temperature.
2. Preheat your oven to 180°C and grease the pan of your choice. This recipe makes 1 loaf but also makes 6-8 muffins.
3. Add butter and sugar to bowl of mixer. Blend on low until combined and then increase speed until light and fluffy (3-5 minutes).
4. Crack and add eggs to the mixture one at a time, incorporating after each addition. Next, add bananas and blend on low until combined. Mixture will appear to curdle or separate and that's alright. If all your ingredients were at room temperature, this shouldn't occur and will keep the texture more creamy.
5. Add the remaining milk and vanilla to the mixture and mix just until combined.
6. Add the flour to the bowl and the other ingredients on top of it (sift prior if you wish). Mix on medium speed until mixture has come together and is thick and creamy. Now is the time to check the bottom of the bowl with a spatula to make sure all dry ingredients and butter has been incorporated.
7. Now is the time to stir in nuts, berries or chocolate chips if you wish.
8. Pour into prepared pan and smooth surface with a spatula. Place in preheated oven and bake for 50-60 minutes, until a toothpick comes out clean. If you use a different size pan, start checking after 20 minutes in 10 minutes increments for doneness. Some moistness in the crest that forms is fine, but actual "goop" will mean it needs to continue cooking.
9. Allow To Cool - approximately 20 minutes.

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