Wednesday, July 28, 2010
The BEST Banana Bread
Ok, so I know I have written about several banana recipes and I am sure you all are thinking, enough already with the bananas. But I have to share one last recipe that I have found to be the best banana bread I have ever made. I have used several banana bread recipes but this one tops them all. The original recipe came from a bakery in Boston called Flour Bakery which I have never been to but I have seen it on the food network, and it looks amazing. So, Food Network was kind enough to post their recipe for everyone to share in its glory. I have switched up one of the ingredients in it which I think is the key to this breads moistness. The original recipe calls for creme fraiche or sour cream which I don't use, instead I use low fat buttermilk. What also sets this recipe apart from others is that you beat the egg and sugar together until it is light and fluffy, so the cake is very light and airy and puffs up a lot when its baking. So enough talking let me give you this recipe so you can get to baking. :)
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup oil (i use canola oil)
3 1/2 bananas, very ripe, mashed
2 tablespoons low fat buttermilk
1 teaspoon vanilla extract
Set oven to 350 degrees. Line bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon, and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, buttermilk, and vanilla. Fold in dry ingredients. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour (depending on your oven, mine usually takes about 50 minutes).
let it cool on a wire rack in the pan for about 15 minutes. Then turn out onto a plate and let cool more.