What do you do when you realize you have 21 bananas that are past their prime? I made all kinds of different dishes with them. One being this bread recipe. It's a simple recipe that calls for ingredients you should have on hand. I say it took me about 5 minutes to mix this up and it took about 1 1/2 hours to cook. Not sure why my time was longer than the recipe but I did have to cook it quite a bit longer. My favorite bananas to use when making banana bread are ones that are almost completely black. They are sweeter tasting and really easy to mash. I hope you like this recipe as much as I did.
King Arthur All Purpose Cookbook
2 large eggs
1 cup (7 ounces) sugar
1/3 cup (2 3/8 ounces) vegetable oil
1 cup mashed banana (2 to 3 very ripe, large bananas about 7 to 9 ounces)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 2/3 cups (11 3/8 ounces) unbleached all purpose flour
1 cup (8 ounces) yogurt, buttermilk, or sour cream (I used 1/2 cup buttermilk and 1/2 cup sour cream)
Preheat oven to 350 degrees.
In a medium sized bowl, beat together the eggs, sugar, and oil. Blend in the mashed banana and vanilla. Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg, and flour. Add all at once to the banana mixture. Mix quickly but thoroughly, then stir in the yogurt, buttermilk or sour cream, mixing until just combined.
Pour the batter into a greased and floured 9 by 5 inch loaf pan. Bake the bread for about 1 hour, until a toothpick comes out clean. If the bread begins to brown quickly tent it with aluminum foil after 40 minutes in the oven.
When the bread is done, remove it from the oven and place on a rack for 15 minutes; after 15 minutes, remove the bread from its pan and place on the rack to finish cooling completely.
Thursday, October 28, 2010
Wednesday, October 27, 2010
This is my favorite time of year for food. Why you ask? Because I love pumpkin treats. As you can see I've been posting several different recipes for pumpkins cause I've been making all kinds of pumpkin treats. These were a hit with all the adults while the kids just liked them. I think my kids ate one maybe two of these but my husband ate about 8 of them in one setting. I'm not a fan of the original whoopie pie but I can't wait to make these again.
Pumpkin Whoopie Pie
King Arthur Flour website
1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons Vietnamese cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups (one 15-ounce can) pumpkin
2 1/4 cups Unbleached All-Purpose Flour or 100% White Whole Wheat Flour
8-ounce package cream cheese, room temperature
4 tablespoons soft butter
2 cups glazing sugar or confectioners' sugar, sifted
1 teaspoon vanilla extract
1) To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper.
2) Beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices.
3) Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy.
4) Stir in the pumpkin.
5) Add the flour in two additions, mixing well after each addition.
6) Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound.
7) Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes.
8) Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.
9) To make the filling: Beat the cream cheese and butter until smooth and fluffy.
10) Beat in the sugar in two additions.
11) Add the vanilla. Beat for 2 to 3 minutes, until very fluffy.
12) Stir in the crystallized ginger.
13) To assemble: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap.
Yield: 1 dozen 4" whoopie pies.
Thursday, October 7, 2010
I made this bread a few weeks ago much to the delight of the family. No lie the two loaves of bread didn't last the night. Very simple recipe for a bread that tastes so great. Reminds me of a local bakery called Great Harvest who makes bread very similar to this. I wish I had made the glaze to go on top but I was out of powdered sugar and the bread didn't last long enough for me to go to the store to buy some.
Emmy's Pumpkin Bread
King Arthur Flour
2/3 cup shortening or 1 cup vegetable oil
2 2/3 cups sugar
4 large eggs
2 cups (or one can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips
Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.