Holy Bananas!

13 Jul

So I have a LOT of bananas…IMG_0678
I love going to Produce Junction for inspiration, and when you can get 5 pounds of bananas for 2 dollars, it’s kind of hard to pass up. Seeing as though there are only 2 of us in this house, it takes us awhile to eat 5 pounds of bananas. So the question is… how am I going to use all of these bananas?

Simple. Banana Bread.

I found an unusual recipe on epicurious and thought I’d give it a try. Here’s the recipe:

Yield: Makes 2 loaves
Active Time: 30 minutes
Total Time: 3 hours

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche (I used sour cream)
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped

mise en place

mise en place

Special equipment: a standing electric mixer

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Cooks’ note:
• Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.

So the verdict? Great! The bread was very moist and spongy on the inside and slightly crusty on the outside. It would be great toasted with cinnamon butter for breakfast!

And in case you’re wondering why it’s an unusual recipe here’s the answer. Typically banana bread is considered a “quick bread.” It uses the creaming method of baking where the butter/fat is “creamed” together before adding the eggs and dry ingredients. This recipe uses an egg foam method. It’s sometimes referred to as “sponge.” It’s interesting because it means that the outcome is going to be a lighter, more cake-like result. As I said before, the result was light and moist on the inside like a cake. Had the creaming method been used, our result would have been a denser, bread similar to the texture of a pound cake instead of birthday cake.

Never the less… delicious…

Always thinking of the next meal


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