Thursday, January 21, 2010
Best Banana Bread Plus
I do not really consider myself a baker. I don't think people would say, "oh, I love her baked goods" Yet,I like to cook and I love to experience with recipes mostly because I never really have all the ingredients listed. I have tried a ton of banana bread recipes. I enjoy reading cookbooks and I usually just keep trying new recipes until I fall in love with one and then I put a little star with the date next to the recipe and write any substitions that I make so I can make it again. I am sure you are all enlightened now with that necessary information. "Get on with the recipe" I am sure you are thinking in your heads...
So, without further ado.
Best Banana Bread (Plus)
Gotta give credit to the lovely Mrs. Cleveland for the start of this recipe. Whenever she baked at church I always made sure to get one of her bars, cookies or goodies on my plate. I think her strong recipe foundation was a major reason why my fiddling with this recipe actually worked. So credit where credit is due....thank you Linda!
For real this time.
Best Banana Bread (Plus)
4 eggs (I doubled this recipe and instead of the doubled eggs I used flax seed.
1 egg = 1T flax and 3T water)
4 ripe bananas
1 cup oil (again I used flax for the doubled part(1T butter/marg/oil = 3T flax)
1/2 cup buttermilk (I never keep this on hand. I added 1T vinegar to 1 cup milk and waited a few minutes for it to curdle.)
2 tsp. vanilla
3 1/2 cups flour (when I doubled I added 2 cups wheat and 1 1/2 cups white)
3 cups sugar (I am watching calories, so I used mostly splenda for cooking and I used one cup brown sugar when I doubled only because I am out of white sugar)
2 tsp. baking powder
1 tsp. salt
1 cup walnuts or chocolate chips, optional (which do you think I used?)
Mix the wet ingredients, eggs, bananas, oil (yep, go ahead and put that flax seed in), milk and vanilla - if you want to add some brown sugar for flavor and color like I did put it in with the wet ingredients - it doesn't mix well with the dry:)
Stir or sift together the flour, sugar, soda and salt. HERE IS THE PART THAT MAKES IT LIGHT AND FLUFFY! Fold the dry ingredients into the wet mixture until the dry disappears. Pour into loaf pans, I use a measuring cup and pour a little batter then I sprinkle the nuts or the chocolate chips then a little more batter. You can add the extras (chips, nuts) to the whole mixture if you like, just don't over stir it. I make some plain bread and some with chocolate chips so I do it when I am panning.
Bake at 325 for about an hour. My mini loaf pans were done at 30 minutes and my large loaves took longer than an hour. Just have a toothpick or butter knife handy and poke the loaves when they are starting to look done. If the pick/knife comes out clean, they are done!
This recipe makes about 12 mini loaves or 3 large loaves. Or a mixture of both:)
I doubled it and made 8 mini loaves, 2 medium sized loaves and 1 large loaf.
It's sweet and light and airy, not too dense. I like it this way:) This recipe has a star and some notes in my cookbook.