It's so good to be back to blogging, at least a little more than I've been able to do recently! It's also been great to get back to at least a little cooking - it is my favorite time of year for cooking, after all! I have a ton of favorite holiday recipes that I hope to share with you guys very soon!
Last weekend, we happened to have a couple of lonely looking bananas laying around, and hubby suggested making banana bread. This is a huge favorite around here, but I try not to make it too often, because I tend to cut very large pieces for myself, and then eat them...one after another! I simply have no self control around this delicious bread.
There are about as many versions of banana bread out there as there are pot roasts. Everyone's got their favorite, and this one is mine. It's a Mark Bittman recipe, and I have to agree with him that it's the ultimate that I have tried. His cookbook is a favorite of mine - if you've never picked up a copy of How to Cook Everything, check it out. There are a couple of optional ingredients, which I will point out, and I've tried making it both on the lighter side and the regular version.
Now, as PW would say, don't stress over the amount of butter called for here. Remember it's all about balance, and there is also whole wheat flour and fruit in this recipe :-)
So without further ado, here's my very favorite version of this classic bread. (Okay, only slightly further ado...I love how we call it bread
Adapted from Mark Bittman's How to Cook Everything
Makes one loaf
1.5 cups all purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 stick butter (8 Tbsp)
1.5 tsp baking powder
3/4 cup granulated sugar
3 very ripe bananas
1 tsp vanilla extract
1/2 to 1 cup chopped walnuts or pecans
1/2 cup grated dried unsweetened coconut
Preheat oven to 350 and grease a 9"x5" loaf pan. Combine dry ingredients (excluding nuts and coconut). Cream butter and eggs, and stir in mashed bananas. Combine the banana mixture with the dry ingredients, mixing just until combined. Don't overmix or bread will be tough. Stir in vanilla, nuts and coconut if using.
Pour batter into the prepared pan. Bake 45-60 minutes until golden brown. You can test with a toothpick and it will be mostly clean, but do not overbake; this bread is more moist than regular bread because of the bananas. Cool in pan for 15 minutes before turning out onto a cooling rack. If you try it warm, you may not have any leftovers ;-) But wrap any leftovers in waxed paper and foil. Makes a great breakfast, snack or (okay) dessert!
Hope you guys love this as much as we do!