MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Banana Bread (John Kanell)
Categories: Breads
Yield: 1 Loaf
1 3/4 c All purpose flour; (215 g)
1 ts Baking soda; (6 g)
1 ts Salt; (6 g)
1/2 ts Ground cinnamon; (3 g)
3/4 c Brown sugar; (150 g)
1/2 c Unsalted butter; (113 g);
-room temperature
2 lg Eggs
3 Very ripe bananas; (430 g);
-mashed
1 ts Vanilla; (5 ml)
Preheat oven to 350 F / 176 C and grease a loaf pan with softend
butter.
Combine the Flour, baking soda, cinnamon, and salt in a bowl then
whisk together and set aside.
Cream the butter then add the brown sugar and mix in high until well
combined and lighter in color, about 3 minutes.
Mix in the eggs one at a time then beat in the vanilla extract. Mix
the mashed bananas in then add the dry ingredients and fold together
until just combined.
Transfer batter into your prepared loaf pan and bake at 350 F for
about 50-60 minutes or until a skewer comes out of the center clean.
Notes:
Make sure to grease your loaf pan with softened butter so it can
easily be removed after baking.
To check if the bread is fully cooked insert a wooden skewer or
toothpick into the middle of the bread and if it comes out clean with
no wet batter it's ready.
Don't open the oven door until the bread has cooked for the stated
amount of time to check it is done or it will sink.
If your bananas aren't ripe enough just bake them (in the peel) at
350 F (177 C) for about 10 minutes or until they blacken (see full
instructions below.)
How to mash bananas--overripe bananas are really easy to mash with a
fork in a bowl or you can use an electric whisk/beater.
Don't worry if your mashed bananas have lumps. You will love the
texture and pop of taste. You can add an extra half banana lightly
mashed for an even more moist, slightly denser bread.
If you want your banana bread to look a little fancy you can cut a
banana in half in thin slices and place it on top of the banana bread
before baking. Lay the slices on the top toward the edges, if they're
in the center your slices will SINK!
If you want to add even more moisture to your bread you can add in
2 tb plain yogurt or sour cream.
For added depth of flavor you can try using 1/2 cup of browned butter
for the fat. Just cook the butter on low heat in a pot stirring
occasionally until browned. Let it come to room temp and solidify
overnight and cream with the sugar as instructed in the recipe.
Storage: wrap the banana bread so it doesn't dry out or store it in an
airtight container, it'll keep well at room temperature for 3-4 days
or can be frozen for up to 6 weeks.
Recipe FROM: <
https://preppykitchen.com/wprm_print/38953>
Recipe by John Kanell
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