Friday, November 12, 2010

Banana Bread


I know, this week hasn't been so much about my winter CSA as it has been comfort food. It's been a rough week in our family. On my 31st birthday, I lost my dearest uncle to cancer that same morning. He was an amazing man, much loved and like a second father to me. So, while preparations commence for our family to hit the friendly skies to Chicago for services, this family needed something comforting and familiar to snack on.

This banana bread is a no-fail for me. I found it years ago in my search for a recipe I just loved. Make no mistake, this is NOT a healthy banana bread. The amount of butter used in this recipe negates any fruit health benefit. Here's the good news though, I've made this bread with half a stick of butter and 3/4 of a stick of butter as well and it's turned out just fine. I've also subbed half the butter for one of those omega-3 butter-type products in a pinch and it also turned out just fine. Play with it, and use the amount of fat that you feel comfortable using.

Banana Bread
Source: foodtv.com, M.S. Milliken & S. Feniger 

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees. Butter a loaf pan and set aside.

In one bowl (or a stand mixer bowl) cream the sugar and butter until fluffy. Add the eggs one at a time and beat well after each addition.

In another large bowl, combine flour, baking powder, baking soda and salt and whisk to combine further.

In a small bowl, mash the bananas with a fork, add milk and cinnamon and stir.

Finally, add the banana mixture to the sugar/butter mixture and stir to combine. Slowly add flour mixture to the bowl stirring as you go until flour just disappears. Pour into your prepared loaf pan and bake 1 hour to 1 hour 10 minutes, or until a toothpick comes out clean. Allow to cool in pan for 5 minutes then turn out onto baking rack to allow to cool for 10 minutes before slicing. Pin It

6 comments:

The Small Boston Kitchen said...

Kimmy, I'm so so very sorry for your loss. My thoughts are with you.

nancy@skinnykitchen.com said...

I love banana bread...Everybody loves it too!

Chocolate Freckles said...

Love Banana Bread, such a great way to use those black bananas!

briarrose said...

Yummy. I love a good banana bread.

Anna Johnston said...

Banana Bread is indeed a fabulous comfort food. Sorry to hear of your loss, nothing like wonderful food at a time like this.

nancy@skinnykitchen.com said...

I love banana bread...Everybody loves it too!