Wednesday, August 25, 2010

Banana Bread (take 2!)

With more overripe bananas lurking on our kitchen bench I dived in for my second attempt at Banana bread in as many weeks. Again using duck eggs this time I used a different recipe than previously - this one being far yummier than last weeks. The recipe is below (i think it has been adapted from the 'Joy of Cooking'). I baked in a loaf tin and did as the recipe suggested and placed sliced bananas on top.
Here is the result - (half eaten!)
From various for blog

Adapted from Joy of Cooking

1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish: (Optional)
A few slices of banana


  1. Preheat oven to around 180c (350f) . Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
  4. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
  5. Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish.
  6. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

    Makes 1 – 9 x 5 x 3 inch loaf of banana bread / banana cake.

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