Saturday, February 18, 2012

Banana Bread (Adapted from Tyler Florence's Recipe)

I adapted this recipe from Tyler Florence's and it's pretty tried and true. The main difference is that I use half all purpose and half cake flour and omit the dusting of confectioner's sugar at the end. The bread comes out slightly on the dark side (LUKE, I AM YOUR FATHER...), but the key is to turn the loaf a couple times during baking to keep it from browning too much on the bottom. Otherwise, it's cakey and chock full of banana flavor that only gets better with time.

1 cup all purpose flour
1 cup cake flour
1 1/2 tsp. baking soda
1/2 tsp. salt
4 large overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled
2 large eggs
1 tsp. vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 350F. Lightly grease (or use cooking oil spray) a 9" x 5" loaf pan.

2. In a medium bowl, combine flour, baking soda and salt. Set aside.

3. Mash 2 bananas with a fork in a small bowl and set aside.

4. Place remaining 2 bananas in a large bowl and mash lightly with a fork. Add sugar and whip with a beater for about 3 minutes until light and fluffy. Add melted butter, eggs, and vanilla. Beat well, scraping down sides as needed. 

5. Add dry ingredients (flour mixture) to the wet mixture and blend until just incorporated (do not over mix). Fold in chopped nuts and mashed bananas with a rubber spatula. 

6. Pour batter into greased loaf pan. Rap the pan on a hard surface to get rid of any air bubbles. 

7. Bake 1 hour, rotating pan periodically for even browning. When toothpick comes clean out of the center of the loaf, it's done. Remove the loaf from the oven and let cool about 10 minutes, then remove to a wire rack and cool completely for 2-3 hours. Once cooled, wrap the loaf tightly in aluminum foil and set aside at room temperature. The banana bread will develop its flavors and taste even better after a day or two. 

Mash 2 bananas and set aside.

Chopped pecans.

Whip sugar with 3 bananas.

Add melted butter, eggs & vanilla.

Beat to incorporate.

Add dry ingredients, mixing until just incorporated. Do not overblend.

Stir in chopped pecans.

Stir in reserved mashed bananas.

Pour into prepared loaf pan.

After about 1 hour, voila!

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