Ultimate Banana Bread

Ultimate Banana Bread

Very key here is the size of your loaf pan because it will fill out every speck of it before it is done. Mine holds 6 liquid cups. It is 8 X 4 inches on the bottom and 9 X 5 inches on the top if your is slightly smaller or you're nervous, go ahead and scoop out a little to make a muffin or two the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that several tests, mine never has.

Ingredients:

1/2 cup (4 ounces or 115 Grams) unsalted butter, cut in chunks plus 

   more for the pan.

1 cup (90 grams) packed light brown sugar

2 slightly heaped cups (about 18 ounces or 510 grams) mashed

   bananas

2 large eggs

1 teaspoon vanilla extract (5ml)

1 teaspoon fine sea salt

1 heaped teaspoon ground cinnamon

A few gratings of nutmeg (optional)

1 teaspoon baking soda

1 teaspoon baking powder

2 cups (260 grams) All-purpose flour

2 tablespoons (25 grams) raw or Turbinado Sugar (on top)

Directions:

Preheat oven to 350 degrees F.  Butter a 6 cup (9 X 5 inch) loaf pan, coat it with butter or coat it with a nonstick cooking spray and set aside.  

Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed bananas.  Whisk in eggs and vanilla.Sprinkle the batter evenly with salt, cinnamon, and nutmeg (if using), baking soda, and baking powder.  Whisk until the ingredients are fully incorporated in the batter.  Whisk ten or more times overly around the edge of the bowl.  It is better to be overly cautious than to end up with mixed pockets.  Add flour and stir until combined.  Scrape batter into prepared loaf pan.  It should come to just within 1/2  inch from the top rim.  Sprinkle the top of the batter with the raw sugar.  It will seem like a lot but it will bake up beautifully.

Bake Banana bread 55 to 65 minutes.  It is done when a toothpick or skewer inserted into the bread is batter-free.  Be sure to check the upper third as well, near the rim of the pan.  That is where you will find the unbaked pockets of batter hanging out.  The bread will get very dark but will not taste burnt.

Let the loaf cool in the pan.  This bread is good on the first day but exceptional on the second and third day.

To store, leave the bread in the pan uncovered.  Once a slice is cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered.  You worked hard for that crunchy top and should not sacrifice it to humidity.  It keeps for five days at room temperature, possibly a week in the refrigerator, but it vanishes in two or three days, max.

Banana Bread

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• Hands-on time: 10 mins. to 15 mins.
 
• Baking time 60 mins. to 75 mins.
 
• Total time: 1 hr 10 mins. to 1 hr 30 mins.
 
• Yield: 1 loaf

Batter
2 cups (454g) thoroughly mashed banana; about 4 or 5 medium bananas.
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (113g) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped walnuts

Topping

1 tablespoon sugar 

!/2 teaspoon cinnamon

Directions:

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F. 

In a large bowl, stir together the mashed banana with all of the remaining ingredients except any mix-ins (chips, nuts, seeds, etc.) Beat the batter thoroughly, until everything is well combined. Scrape the sides and bottom of the bowl and beat briefly to incorporate any sticky residue. Stir in the mix-ins.
Scoop the batter into the prepared pan. Mix together the sugar and cinnamon topping, and sprinkle over the batter. 

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes. 

Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely. 

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Heavenly Healthy Banana Bread

Heavenly Healthy Banana Bread

Who doesn't love banana bread? This moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber.

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Ingredients:
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1/4 teaspoon banana flavor, optional
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium to large bananas, cut into chunks; about 1 pound, before peeling (as weighed at the grocery store)
1/4 cup honey
2 large eggs
2 cups King Arthur Whole Wheat Flour, Premium or 100% white whole wheat flour
1/2 cup chopped walnuts

Directions
Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan. 

In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana. 

Beat in the honey and eggs. 

Add the flour, then the walnuts, stirring until smooth. 

Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes. 

Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
Yield: 1 loaf, 16 to 18 servings.

Tips from our bakers
For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes. 

Want to dress up the bread's crust — and add flavor, too? Mix 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon; sprinkle evenly over the top of the bread before baking. 

For banana mini muffins, scoop the batter into a mini-muffin pan (in batches), and bake the muffins in a preheated 325°F oven for 10 minutes, or until they test done. Yield: 32 mini muffins.

Recipe Summary:  Hands on time 15 minutes,  Baking time 1 hr to 1 hr and 5 minutes.