Banana BreadAugust 6, 2010
Banana Bread from Crust and Crumb oh so yummy, but oh so bad for you!
The BIL has called this butter bread! it’s bad for you on a whole number of levels. The sugar content is enormous!
I am going to have to try it with different combinations, because the commentary suggests replacing the banana with grated zucchini or carrots or raisin or blueberry. And, it does allow for different amounts of sugars. I’ve only made it in the original banana bread version and I’ve not played with the sugar content but I will. I’ve also done it with walnuts and without walnuts, love it best with walnuts. There is a suggestion that one replaces the nuts with chocolate or a combination of the two…ideas ideas….
What I love about banana bread and similar is that they are moist, and quick and simple. They are tender tender goodness due to the butter!!!! oh the mouth watering-ness of it all. The other good thing about this is that you can make the batter days in advance and keep it in the fridge (for up to 3 days) or freeze it (for up to 1month) its really just great.
3.5 cups unbleached all purpose flour
1.5t baking powder
1/4t baking soda
2/3 cup unsalted butter
1.5 cup brown sugar
2 large eggs
2t vanilla extract
1.25 cup buttermilk
2.5 cups mashed banana
1.5 cups walnuts
Sift the flour, baking powder, baking soda and salt together into a mixing bowl and set aside. Using an electric mixer (with paddle) cream the butter and sugar together until smooth and creamy (about 2 minutes). Mix in the eggs, 1 at a time. then mix in the vanilla. The mixture should be light and fluffy. Mix in one third of the flour mix, then one third of the buttermilk, then one third of the bananas and repeat. Mix until the flour is absorbed and batter is smooth. Stir in the walnuts if using, just till evenly dispersed. Preheat the oven to 180C. Grease two 4×8 inch loaf pans. Fill the pans two-thirds full. Bake for about 45 minutes then reduced the heat to 170C and bake for an additional 15 minutes. Let the loaves cool in th pan for about 10 minutes then turn out and let them cool for at least 1 hour before slicing.
IT is a bit late, but I am pretty pleased to have this delicious bad-ness to celebrate 1 whole year of me blogging now…albeit sporadically