Monday, August 20, 2012

Banana Bread

I don't think I've ever had bad banana bread. It seems to be one of those foolproof foods. But, you have to try the following recipe that K found on the Food Network website. It makes the moistest banana bread we've ever had. It'll stay spongey for several days just covered in aluminum foil! No need to store it in a sealed container. The recipe originates from Chef Joanne Chang of Flour Bakery in Boston.

See K's slight changes to the recipe after the jump.

Flour's Famous Banana Bread
Recipe courtesy Chef Joanne Chang of Flour Bakery in Boston

Prep Time: 20 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 0 min
Serves: 1 loaf

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 or plain yogurt
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

1) Set oven to 350 degrees F.

2) Line the bottom of a loaf pan with parchment paper or butter loaf pan.

3) Sift together the flour, baking soda, cinnamon and salt.

4) Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.

5) Drizzle in oil.

6) Add mashed bananas, creme fraiche, plain yogurt and vanilla.

7) 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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