Sunday, November 11, 2012

Banana Bread

We went to the Greek Festival today and had some leftovers from that and some other odds and ends.  I refuse to let my fridge bulge even more at the seams, so it's a pot luck dinner here tonight;).  I did however make banana bread with some bananas that were getting very ripe.  I haven't made this in years, but it was the best banana bread I have ever had.  I adore the coconut in it.  It makes the bread something special.  It is from Mark Bittman's cookbook, "How To Cook Everything".  It is a great cookbook and one I put on my list of must haves.  It if  full of recipes that are actually homemade and don't use a lot (if any) processed foods.  Mr. Bittman notes that he likes to toast this the next morning and eat it with peanut butter.  I haven't seen this stuff always last until the next morning;).


Banana Bread

8 Tbsp unsalted butter, at room temp
1 1/2 cups AP flour
1/2 cup whole wheat flour
1 tsp Kosher Salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup dried, unsweetened coconut

1) preheat oven to 350.  Grease a 9x5 loaf pan
2) Mix the flours, salt, & baking powder in a bowl.  In a stand mixer, cream the butter and sugar.  Beat in the eggs and the bananas.  Stir this into the dry ingredients. Don't mix more than you have to.  Gently stir in the vanilla, nuts and coconut.
3) Pour the batter in to the prepared loaf pan and bake 45-60 minutes or until a toothpick, when inserted in to the center of the bread comes out clean.  It will be moister than most breads because of the bananas.  Cool on a rack for 15 minutes.  Store in waxed paper.

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