Tuesday, July 15, 2008

Julie's Banana Bread


Drum roll please....

There is another video in the works, this time I'm making banana bread. Most banana bread tends to be on the dry side. But by adding a brown sugary crust and perhaps an extra ounce or two of bananas and replacing the white sugar with brown sugar, my banana bread disappears into eager mouths.

Here is the recipe, with the video to follow shortly.

2/3 c. BROWN SUGAR
1/3 c. softened butter
2 eggs

In a mixing bowl, cream sugar, butter, and eggs.

1 3/4 all purpose flour (unbleached, of course)
2 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda

In a separate bowl, combine dry ingredients. Slowly incorporate dry ingredients into wet ingredients (you don't want a flour face!)

1 c mashed bananas (2-3 soft & ripe)

On a low speed, add bananas (and walnuts if preferred).

Pour into a greased loaf pan and sprinkle top generously with brown sugar. Bake approximately 1 hour. Add little pats of butter to the top after you take it out of the oven. This will create the yummy sugary crust. Let your bread cool for 10 minutes in the pan and then turn it out onto a wire wrack to completely cool.

This bread is great with butter or cream cheese. Or, for a really yummy treat, saute a slice in a little butter and top with chocolate sauce. Mmmm...

8 comments:

EC said...

Man, I love banana bread. It's funny because I'm not such a big fan of sitting down and eating a banana but I do adore banana bread!!

I think I may try this recipe as soon as I buy some ripe bananas

Carey said...

My daughter is actually making banana bread right now. We always add an extra banana or two, and always double the recipe. It fits perfectly in an angel food pan. Yum!

Julie said...

Ooo, good idea on the angel food pan. I will have to try that since I'm am currently in possession of a bundle of ripe bananas!

Kenny & Angie said...

Julie, I have ALWAYS loved your banana bread. I'm so excited to have the right recipe. I tried to tweak mine by changing the white sugar with brown & doing the crust thing, but it wasn't the same. Hooray for the right recipe! :) I've been thinking about you a lot lately, especially when I drive by Redeemer. How are you? We'll have to do a park day so I can meet Pensee and the kids can play.

Gretchen said...

Mmmm, girl. I love your banana bread! Now I can make it and think of you.

Amy said...

This is great! Is it a general rule that if you swap brown for white sugar that your baked goods will be more moist? (As much as I eat sweets, I rarely make them...)

julie jam said...

Swapping brown sugar for white sugar will definitely increase the caramel flavor and add a bit of moisture. But to achieve the extra moistness in this bread, simply add more bananas!

In general, I would say that brown sugar deepens the flavor and adds a bit more moisture.

For a really deep caramel flavor, try Rapadura--a very unprocessed sugar. It has a lot more of the molasses flavor (you know that burnt-ish sugar taste).

Reeni said...

I have a big bunch of ripe bananas just begging to be made into some bread! I love peanut butter on it, yum!

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