fredericks (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fredericks) wrote2011-07-10 10:01 am
fredericks) wrote2011-07-10 10:01 am
Watch out, Martha.
Yesterday, in my continued quest to use all of my whipping cream I made banana bread (I also had a bunch of overripe bananas on hand). I used this recipe from the Food Network website, but because I didn't read the reviews until this morning I didn't realize the baking time was too short. Nor that it would turn out so very sweet. I eliminated the chocolate "swirl" and added chips along with walnuts. It turned out to be a very moist bread with an almost pudding-like consistency to the bottom of the pan, where the bananas that had been folded in settled. Delicious, let me tell you. Cooled, it's managed to hold its shape very well. I've cut and pasted the recipe below, with a couple of possible modifications and suggestions noted in italics.
Ingredients
6 ounces bittersweet chocolate, chopped for melting or 1/2 cup semi-sweet chocolate chips
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch ground cloves
1 teaspoon pure vanilla extract
3 cups ripe bananas,diced smashed (about 4 bananas)
1/3 cup buttermilk, at room temperature (I used 1/4 cup whipping cream, 1 heaping tbsp of sour cream, and 1/8 cup of 1% milk)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar OR which can be reduced to 3/4 -1/2 cup sugar if uber sweetness isn't your thing
2 tablespoons vegetable oil
1 large egg, at room temperature
1/4 cup toasted chopped walnuts
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.
Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm.
Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.
Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.
While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas, along with the chocolate chips and the walnuts.Gently swirl the melted chocolate into the batter so that it has a marbled effect. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 70-80 minutes. Cool in the pan on a rack before unmolding and slicing.
Re-watched Wet Hot American Summer yesterday as well. It's one of those movies that grows on me the more times I watch it. If asked right now, I'd have to list it as one of my favorite movies ever.
I'm scheduled to work next weekend, and I'm already dreading it. Gah.
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch ground cloves
1 teaspoon pure vanilla extract
3 cups ripe bananas,
1/3 cup buttermilk, at room temperature (I used 1/4 cup whipping cream, 1 heaping tbsp of sour cream, and 1/8 cup of 1% milk)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar OR which can be reduced to 3/4 -1/2 cup sugar if uber sweetness isn't your thing
2 tablespoons vegetable oil
1 large egg, at room temperature
1/4 cup toasted chopped walnuts
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.
Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.
Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.
While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas, along with the chocolate chips and the walnuts.
Re-watched Wet Hot American Summer yesterday as well. It's one of those movies that grows on me the more times I watch it. If asked right now, I'd have to list it as one of my favorite movies ever.
I'm scheduled to work next weekend, and I'm already dreading it. Gah.