Thursday, February 25, 2010


Banana Bread

Banana bread is such a comfort food. I may have already included this recipe years ago on this blog, but it deserves a second go. The recipe comes from a very well used book (see photo below), called Classic Home Dessert's by Richard Sax. This bread is really more a cake, quite sweet but very good. Sax suggests icing it with a frosting, while I prefer to pour a thickish chocolate glaze (made of melted bitter sweet chocolate and warmed heavy cream) over the it, especially when catering. I prefer the clean taste of the ganache over the chocolate frosting muddied with icing sugar. At home we usually just eat it as is, or occasionally, stir into the batter just before baking great chunks of bitter sweet lindt chocolate.

Ingredients

2 ¼ cups cake flour, (I use all purpose flour – it gives the cake/bread a little more structure)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ½ cups sugar
3 large eggs
2 teaspoons vanilla
¾ cup mashed ripe banana (about two)
¼ plus two tablespoons yogurt (I add enough to make a generous one cup measure when the yoghurt is added to the banana)

Preparation

Grease (with butter) and flour a large loaf pan (mine is a 10” by 3” - ish) or full sized bundt pan. Or line 24 muffin cups with liners, or grease and flour them.

Cream the butter till smooth. Add sugar gradually and beat until fluffy.

Meanwhile:
In a mixing bowl combine the flour, baking powder, baking soda and salt. Stir well with a whisk until mixed.
Mash up banana in a 1 cup glass measuring cup, add the yoghurt and stir well to combine.

Add the eggs, one at a time, to the butter mixture, blending well and scraping the sides of the bowl before adding the next egg. When all three eggs have been incorporated, add the vanilla, mix well.

Add half the banana/yoghurt and half the flour mixture to the butter, stir to combine. Then add the remaining banana/yoghurt and flour mixture, stir to combine. Spoon into the greased pan, bake at 350 for about 45 to 50 minutes, depending on the shape of the pan you have chosen to bake the bread in. If you are baking muffins, bake for about 15 minutes. The bread/cake is done when you press the top of the highest part of the bread softly and it springs bake to the touch.



Last Bite

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6 Comments:

Blogger Candy Minx said...

Look who is back! Zowie!

I like the look of all that butter. Avacado, and tomato with banana?

I am making wheat free-crackers today.

10:06 AM  
Anonymous Anonymous said...

Someday-somehow I'm gonna elbo everyone else otta the way n' be the first to sample some-underground baker creations!!

STAGG

11:30 AM  
Blogger Underground Baker said...

Get in line, baby!!!

11:51 AM  
Blogger Tiff said...

CHEESE
nice super cold, old cheddar.
best on the second slice, when bread is still warm.
i am gonna try this recipe next week.

4:56 PM  
Blogger JustALittleBird said...

Ive never tried yogurt in banana bread before but its a great idea. I always make huge batches of banana bread at work as a special treat when the bananas are over ripe, so next time Ill be adding yogurt for sure...

3:01 AM  
Blogger Mary said...

I heard you on CBC's Almanac today, and just want to say how refreshing it was to hear an honest-to-goodness baker who sounds pretty much like any of the bakers I know, including myself - your knowledge and expertise come from good old-fashioned trial and error - some stuff works, some stuff works but not so well. Your breadsticks are a bit "wibbly" (I loved that) - and because you don't know everything, you talk to other bakers - you're REAL!! I do enjoy the Gordon Ramsays of the world, but you are a breath of fresh air. Thank you - I really enjoyed listening to you, and I appreciated your tips - now I can't wait to try some of the recipes you have here on your blog. Cheers, Mary Watson, Ucluelet.

1:05 PM  

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