3.19.2013

Banana Bread

Why have I waited so long to post this dependable, easy banana bread? There it's been, wasting away on my hard drive. Not on Facebook, nor on Google Docs. Nestled in ole fashioned Documents. To the Internet!

A former neighbor brought this to a block party and it was the best I'd had. She said the recipe was "super easy." She was right. I've been making it ever since.

Recipe

Preheat oven to 350. Lightly butter or oil a loaf pan and line with parchment paper so it hangs over sides a little. Set aside.

In a large bowl mash:
  • 3-4 overripe bananas (1-1 1/2 cups banana mush)

Using a whisk gently mix in until combined:
  • 1 egg (slightly beaten)
  • 1 stick unsalted butter, melted and cooled slightly (I do this in a Pyrex glass measuring cup in microwave) OR 1/3 cup extra virgin olive oil (oil makes it taste lighter than with butter)
  • 2 teaspoons real vanilla

In a separate bowl whisk until just combined:
  • 1 ½ cups whole wheat flour (or white, whole wheat pastry, or combo)
  • 3/4-1 cup raw or turbinado sugar
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg

Pour dry ingredients into wet, holding back a few tablespoons in the bowl and set aside.

Mix batter with wooden spoon until just combined.

Mix into leftover flour:
  • ½ cup chocolate chips and/or nuts (so they don't sink to bottom)

Mix chips into batter with spoon until just combined.

Pour batter into loaf pan. Give batter 2-3 minutes to settle.

Bake 60-75 minutes. Place on cooling rack. Run a heat proof spatula around the edges to loosen. Let cool 15-30 minutes in pan.

Grab both ends of the parchment and lift loaf from pan and cool on wire rack at least one hour. Store in an air tight container or wrap in foil.

For 36 mini muffins, heat oven to 375. Fill muffin tins with liners and spoon in batter, 2-3 tablespoons at a time, filling each halfway. Bake 18-20 minutes.

For 8 mini loaves, heat oven to 350. Line loaf pans with parchment on the bottom, letting some hang over one side. Bake 25-30 minutes, but check at 20 minutes so they don't over bake. Place pans on cooling rack and loosen loaves right away. Remove each loaf and place on cooling rack.