Friday, September 21, 2012

Oh Banana Bread!


Why are you so delicious? Why is it so hard not to eat you with a spoon right out of the oven?

Why banana 'bread'? It isn't even legitimately bread, it's CAKE, damnit. And why is it so hard to get a loaf of banana bread out of a non-stick pan? I am champing with impatience to eat this thing right now, and it's too hot, and it won't come unstuck, and all I can do is put a picture on the internet so that at least everyone else can share my suffering.

3/4 c sugar
5 T softened butter
2 eggs
1 1/2 c very ripe bananas (that was 3 medium sized ones for me)
1/2 c greek yogurt
1tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c chopped toasted walnuts

 Pre-heat the oven to 350.

Put all the moist ingredients in a large mixing bowl and whip the bajeebus out of them. Add the sugar and salt, whip again. Sift in the flour and soda, mix until smooth, mix in the nuts, then pour into a loaf pan. Bake for 1 hr 20 min. Seriously, it's that easy.

But there are some things that are useful to know:

1. Start with the eggs and bananas at room temperature. Makes the bread poofier. If your eggs and or bananas are cold, stick them in a bowl of hot tap water for about 10 minutes.

2. No, you don't have to put in the nuts. But if you do, it is important to toast them first, they have much more flavor that way,.

3. Learn from my mistake and line the pan with waxed paper. Oil the pan, put in the paper, oil and flour the paper, then pour in the batter.The paper keeps the bread from touching the pan. No touching = no sticking.  Oiling the pan keeps the paper from scooting around. Oiling & flouring the paper makes it possible to get the paper off the bread when you want to eat it.

4. There is a handful of crumb topping on it. Take roughly equal parts of flour, sugar(either brown or white), oatmeal and butter. Ok, be a little generous with the butter. Add a teaspoon of baking powder for every 3 cups of crisp. Smash everything into pea-sized morsels, then freeze it until you want to use it.

The original recipe I found on the Betty Crocker website called for nearly twice as much butter and sugar, and uses buttermilk instead of yogurt. I never have buttermilk, but yogurt is pretty much the same. As I've written it above, this bread is not as heavy and gummy as many recipes I've tried, and the banana favor isn't overwhelmed by sugar. Yes, I gave up waiting for the thing to come un-glued from its pan. At least I used a knife to cut out a piece, not a spoon.Well, two pieces. For now.

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