Banana Bread (ultimate)

https://smittenkitchen.com/2020/03/ultimate-banana-bread/

Ingredients

  • 1/2 c (4 oz / 115 g) butter, unsalted, cut into chunks
  • 1 c (190 g) light brown sugar, packed
  • 2 c (slightly heaped,18 oz, 510 g) banana, mashed (~4-5 bananas)
  • 2 large eggs
  • 1 t vanilla extract
  • 1 t fine sea or table salt
    • 1/2 t if salted butter was used
  • 1 t (heaped) cinnamon
  • A few gratings of fresh nutmeg (optional)
  • 1 t baking soda
  • 1 t baking powder
  • 2 c (260 g) all-purpose flour, unbleached (can use King Arthur gluten-free)
  • 2 T (25 g) raw or turbinado sugar
Instructions
  • Mash bananas by placing chunks in a Ziploc bag, and squish with fingers.
  • Preheat oven to 350 and grease (butter or spray) a loaf pan (9" x 5").
  • Melt butter in large bowl, whisk in brown sugar until smooth, then stir in mashed banana.
  • Whisk in eggs and vanilla.
  • Add salt, cinnamon, nutmeg, baking soda, and baking powder by sprinkling evenly over surface and whisking thoroughly (whisk 10 strokes beyond when you think you're done).
  • Add flour and stir until combined.
  • Scrape batter into pan (should be about 1/2" from the top rim).
    • Don't go over this; use spare batter for a few muffins.
  • Sprinkle top with sugar for crunchy top.
  • Bake 55-65 min, until toothpick comes out clean (will be dark but not taste burnt).
    • Bake with a baking sheet under the pan for safety, but it shouldn't overflow.
  • Allow to cool.  Good on first day, ages even better on second and third days.  Keeps ~5 days at room temp.  Keep cut ends covered to preserve freshness.
Serving Ideas
  • Heat a slice in the microwave and put a pat of butter on it.
  • Pan-fry a slice in butter.
  • Cut slices of several-day-old bread, dip in French toast batter and cook.  For extra crunch, crush 2-3 cups of cornflakes in a dish and dip battered bread before cooking.

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