Wednesday, June 9, 2010

Puttin' the Banana in the Bread

I'm sitting here noshing on none other than this very banana bread recipe. So good with a cup of coffee in the morning. This recipe is near and dear to my heart. It's a revision of my grandma Helen's recipe, updated with a bit of health-consciousness and of course some fun. This bread is BANANAS! B-A-N-A-N-A-S! (just had to do it:)

Banana Bread Recipe

prep time: 10 min. bake time:50 makes 2 loaves oven temp:350 degrees

1/2 c. extra light olive oil
1 c. sugar
1/2 c. brown sugar
2 eggs
3 medium, very ripe, bananas
2 c. flour
1 tsp. EACH baking soda, baking powder and salt
1/2 c. light sour cream
2 tsp. vanilla

Preheat oven to 350 degrees. Mash bananas with potato masher until most lumps are gone. Set aside.
Put all dry ingredients, flour, baking soda, baking powder, salt, into a bowl and whisk to combine.
In your mixer mix together oil and sugars, 1-2 min. Add eggs, bananas, vanilla and sour cream. Mix very well on medium speed. Turn mixer to low and add flour mixture in 2 batches. Mix until well combined but not overbeating it.
Prepare your pans. Take two regular sized loaf pans and spray with a non-stick spray that has flour in it, I like Baker's Joy. This next step is optional, but helpful. Tear off two pieces of parchment paper the length of your pans. Press it down into the pan letting the excess hang over the sides. This creates "handles" to pull your hot bread out with later. Then spray the parchment with the non-stick spray, just in case.
Pour the batter into the pans, doing your best to evenly distribute it.
Place them in the oven on the middle rack. Set timer for 50 minutes and wait for the magic to happen!
Test the bread by tapping it lightly with your finger. If the top of the bread is not matte and doesn't bounce back, then it's not done and bake 5 min. more until it is.
Let rest in pans on a wire rack for 10 min. Then remove and let it continue to cool another 10-20 minutes to slice.

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