My
nine-month-old's face lit up and she clapped with delight as she
watched me peel a banana for her today. In her honor, I've decided to
re-post the banana bread recipe I developed for Cuisinart's Stand Mixer blog. Banana bread is perhaps the most classic of quick
breads. I love the flavor and ease with
which it comes together and appreciate using up overripe bananas that would
otherwise be thrown away. It's a
delicious and thrifty way of recycling food past its prime—perfect recipe for this economy!
Better Banana Bread
Better Banana Bread
Makes one 9-inch loaf
The key to great
banana bread is using very ripe bananas and mashing them well before adding to
batter. Out of curiosity, or perhaps
laziness one day, I tried adding chunks instead of mashing them. The results were still delicious but the loaf
had a lumpy appearance so mashing is well worth the extra minute or two it
takes.
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
6 Tablespoons butter, softened
¾ cup brown sugar
1 large egg
½ cup yogurt
1 ½ cups very ripe bananas, mashed well (about three in
total)
1 teaspoons pure vanilla extract
1 cup walnuts, toasted and chopped
- Preheat oven to 350º. Grease the bottom only of a standard size loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder and salt in a medium-sized bowl. Set aside.
- Cream butter and sugar on medium speed in your Cuisinart Stand Mixer. Add egg and beat thoroughly. Scrape down sides of bowl with a rubber spatula. Add yogurt and beat until mixed well. Add mashed bananas and vanilla extract and beat well. Scrape down sides of bowl again with rubber spatula.
- On low speed, pour in half of flour mixture. Increase mixer speed to medium and mix until just blended. Pour in ¼ of milk and beat until just blended. Repeat this process with remaining flour and milk.
- Pour into prepared loaf pan and bake for 50 to 55 minutes or until a toothpick inserted in center comes out clean.
Comments