I'm always looking for a good banana bread recipe. However, in our house we rarely have left over bananas, because my husband eats a banana and yogurt every day for dessert. If I do ever have left over bananas, then I usually peel it and freeze it in a ziplock bag. This is a great way to save up your ripe fruit, however, just remember to mash the defrosted bananas and drain them thoroughly before adding to the batter.
This recipe comes from a popular bakery here in Boston, called Flour Bakery. The talented chef is Joanne Chan, who is actually a graduate of Harvard, and her banana bread has been getting rave reviews. So, I tried it and it was very good. It's basically the same as my favorite King Arthur's Flour recipe, except she substitutes oil for the butter, this makes it very moist and delicious. I used plain yogurt instead of sour cream, because that's what I had in my fridge. Hope you give it try!
Banana Bread (Flour Bakery)
Ingredients:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
Directions:
- Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
- Sift together the flour, baking soda, cinnamon and salt.
- Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.
- Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts.
- Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
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| Foil loaf tins, great for gifts! |
Comments
Thanks