My first gift here goes to Les (aka Purmusic) and is my recipe for Banana Bread. Which I made and brought into my office today, and my co-workers told me I can go home early to bake anyyyyytime. 8•D
Banana Bread:
1 3/4 cups all-purpose flour 1 teaspoons baking soda 1/4 teaspoon cinnamon 1/4 teaspoon salt 2 large eggs at room temperature for 30 minutes 1/2 cup sugar 3/4 cup brown sugar 1/2 cup vegetable oil 1/2 cups coarsely mashed very ripe bananas (3 large) 2 tbsps cup crème fraîche* 1 teaspoon vanilla
Preheat oven to 350°F (335 if using a non-stick or glass pan). Grease and flour a 9-by-5-inch loaf pan.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.**
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture gently but thoroughly until dry ingredients are moistened.
Pour the batter into the prepared loaf pan. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes.
*Can use following substitutions: A) 1 tbsp sour cream mixed with 1 tbsp slightly softened cream cheese. B) 2 tbsp plain greek yogurt.
**If you are using a Kitchenaid mixer, you can skip this step. Add all dry ingredients directly to bowl with the bananas EXCEPT for flour. Then just add flour separately.
Banana Bread:
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs at room temperature for 30 minutes
1/2 cup sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1/2 cups coarsely mashed very ripe bananas (3 large)
2 tbsps cup crème fraîche*
1 teaspoon vanilla
Preheat oven to 350°F (335 if using a non-stick or glass pan). Grease and flour a 9-by-5-inch loaf pan.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.**
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture gently but thoroughly until dry ingredients are moistened.
Pour the batter into the prepared loaf pan. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes.
*Can use following substitutions: A) 1 tbsp sour cream mixed with 1 tbsp slightly softened cream cheese. B) 2 tbsp plain greek yogurt.
**If you are using a Kitchenaid mixer, you can skip this step. Add all dry ingredients directly to bowl with the bananas EXCEPT for flour. Then just add flour separately.