Back in the Saddle

I decided to listen to my own advice and get back in the kitchen and bake something - even after the great coffee cake disaster of 2011. 

I wasn't going to make the coffee cake again, though.  I'm not that crazy and besides,  I have not fully healed yet.

I was putting away some groceries in the freezer and came across some bananas I had stuck in there when they had started getting over ripe. These are the best bananas to bake with, by the way.

Now, I have never been a big fan of bananas.  Maybe it’s a texture thing.  But banana bread – now that is a different story. 

When I was interning at a restaurant after culinary school, one of my jobs was baking all the quick breads for table service.  Zucchini bread, apple bread, banana bread, you name it.  I always had luck with these recipes so I decided, this would be the perfect baking project to heal my bruised ego.

This recipe should be made in a Bundt pan.  But, I am still mad at mine.  Now, I know I shouldn’t hold a grudge but I decided to make mini loaves instead.  This recipe made 4 mini loaves plus 9 cupcakes.  Be sure to grease and flour the Bundt pan, loaf pan, whichever you are using, so it doesn't stick.  Except for the cupcakes -  I used the paper liners because I didn't feel like greasing the tins.  That's how I roll.

The first time I made this banana bread for the kids, I added chocolate chips to it so now they won’t eat it without them. I like to use the mini morsels because they distribute into the batter better.   In your kitchen, though, anything goes!  You can keep the chips in or omit them.  Get crazy.  Add cinnamon or nutmeg if you like.  Throw in some nuts.  Make it your own.

Here is what you need:

4 cups plus 2 Tbsp all purpose flour

1 tsp baking soda

1 ½ tsp baking powder

½ tsp kosher salt

2 sticks room temperature unsalted butter

1 cup plus 2 Tbsp granulated sugar

½ cup brown sugar

3 eggs

3 whole ripe bananas peeled and mashed

1 tsp vanilla

1 ½ cups sour cream

1 ½ cups mini semi sweet morsels (optional)

Here is what you do:

Heat oven to 350 degrees.

Grease and flour Bundt cake pan or whichever type of pan you decide to use. 

In a small bowl, combine all purpose flour add baking soda, baking powder and kosher salt.  Set aside.

In the bowl of a standing mixer (or large bowl if you are using a hand mixer) add butter, granulated sugar and brown sugar.  Beat until combined and creamy.

Add eggs one at a time then add vanilla and mashed banana.

Alternately add flour and sour cream until just combined.  Mix in chocolate chips, if you like.

Pour into pan and bake approximately one hour to one hour and 15 minutes (depending on your oven and the pan) until the top is golden brown or a cake tester or toothpick comes out clean.

Here they are just out of the oven, golden brown and fabulous.





Supreme yumminess!

Give it a shot.  This is a basic recipe and almost foolproof. 

Leftovers can be used for french toast or you can put some butter in a saute pan and fry a piece of the bread on both sides.  Put on a plate, scoop some vanilla ice cream and caramel sauce on top and you have dessert. 

Spread the wealth - give some to a friend.

Otherwise, if you are not going to eat it all within a couple of days (yeah right!) you can freeze it.  Wrap in saran wrap or foil and put in a freezer bag.  Then on days when you have that unexpected company or if you have a kitchen disaster like I did, you can pull one of these puppies out for a snack and feel a little better about yourself. 

Happy Baking!