I got the cooking bug yesterday when I was watching the Top Chef marathon (go figure) and started tooling around on one of my favorite food recipe and chat sites, Chow.com (also Chowhound.com)
A featured recipe was Sour Cream-Banana Bread, and with 4 over-ripe bananas sitting on my kitchen counter, I knew this was the recipe for me.
Bananas remind me of my brother...yes, he's bananas (like, crazy) but he was also dressed as Curious George one Halloween. I have this great picture in my mind of him in the monkey suit, carrying a banana, one his favorite snacks as a kid. (by the way, I was Rainbow Bright that year.)
Let me say that I think it's hard to find a bad banana bread recipe. I've even bought banana bread mix from time to time (gasp!) and I think that a banana's natural flavors, oil and consistency lend themselves so well to any baked treat.
That said, this is one, dense, rich, beautiful bread. It took about 30 minutes longer to cook than the recipe claimed, but this may be because I substituted butter for the oil (forgive me, won't you? I was out of oil.) The top of the bread had a beautiful cracked, glazed finish, sort of like a sour cream donut. I think the sour cream really enhanced the bread's sweetness with balance.
When I make this again I'll add walnuts and serve it with a fig jam. And I will definetely make this bread again.
Sour-Cream Banana Bread, as found on Chow.com:
2 cups all-purpose flour plus extra for dusting
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
Heat the oven to 350°F and arrange the rack in the middle. Butter a 9-by-5-inch loaf pan and dust it with flour, tapping out excess. Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps.
Combine sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add bananas and sour cream, and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.
Turn batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
A featured recipe was Sour Cream-Banana Bread, and with 4 over-ripe bananas sitting on my kitchen counter, I knew this was the recipe for me.
Bananas remind me of my brother...yes, he's bananas (like, crazy) but he was also dressed as Curious George one Halloween. I have this great picture in my mind of him in the monkey suit, carrying a banana, one his favorite snacks as a kid. (by the way, I was Rainbow Bright that year.)
Let me say that I think it's hard to find a bad banana bread recipe. I've even bought banana bread mix from time to time (gasp!) and I think that a banana's natural flavors, oil and consistency lend themselves so well to any baked treat.
That said, this is one, dense, rich, beautiful bread. It took about 30 minutes longer to cook than the recipe claimed, but this may be because I substituted butter for the oil (forgive me, won't you? I was out of oil.) The top of the bread had a beautiful cracked, glazed finish, sort of like a sour cream donut. I think the sour cream really enhanced the bread's sweetness with balance.
When I make this again I'll add walnuts and serve it with a fig jam. And I will definetely make this bread again.
Sour-Cream Banana Bread, as found on Chow.com:
2 cups all-purpose flour plus extra for dusting
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
Heat the oven to 350°F and arrange the rack in the middle. Butter a 9-by-5-inch loaf pan and dust it with flour, tapping out excess. Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps.
Combine sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add bananas and sour cream, and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.
Turn batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
2 comments:
Banana bread is so yum. The only way I will really eat banana! Looks great!
Welcome to The Foodie Blogroll!
You should check out this contest for the best banana bread recipes. You could win a $50 gift card!!
http://www.squidoo.com/moist-banana-bread-recipe
There aren't very many recipes competing either, so you could probably win it pretty easily!! I could just copy your recipe and win it myself, but that would be cheating. Plus I'm the one sponsoring the contest!!! :)
blessings,
Shauna
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