The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banana bread

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dabrownman's picture
dabrownman

This week we again baked, a little late as usual, with the 3 GMA’s.  This weeks bread was banana bread.  We were flat out of deserts around here and had been forced to eat Russell Stover candies for a few days, not the best option. So, when I saw the GMA’s fine examples, I knew my apprentice had to chime in with her take.

 

It is, of course, full of all kinds of other things besides bananas since Lucy has no self control whatsoever – I can’t figure out who she takes after but it can’t be pretty.  We changed our recipe a little for this bake.  Instead of 1 C of sugar split half and half between brown and white we only used 3/4 of a cup split.  We used 1/2 C each of almonds and walnuts instead of all walnuts.

 

Instead of 3 ripe bananas, we used 4 frozen ones - couldn’t wait any longer for the fresh ones to get brown.  We added some dried prunes to the dried apricots, raisins and cranberries in our usual snockerd mix.  We used 1 T of bourbon and 1 T brandy to do the snockering instead of our usual bourbon only.  Our current drinking bourbon is some very nice and old 103 proof premium small batch variety and way too good for dried fruit snockering in my book.

 

We also substituted 1/3 C of oats for some of the flour too.  We have these little packages of oatmeal everywhere and I am determined to get rid of them so they won’t fall out the cupboard every time you open a door… Sheesh!  One down.

 

We kept all the chocolate chips but made them the mini size this time - since it was going in the mini oven.  It took an hour at 350 F for this bread to hit 180F in the center and be declared done by Lucy who looked a little hungry if you ask me...... and 5 more F wouldn't have hurt any..

 

From what I can tell, none of the change we made for this bake hurt the taste of our banana bread in the least - which is usually made into cupcakes and frosted with cream cheese icing.  No frosting this time -plain will do.

Brownman’s Banana Bread or Cupcakes

Preheat oven to 350 F.

Dry Mix:

1 ½ C plus 2 T flour

¼ tsp salt

1/8 tsp each ginger, cloves, allspice

1 tsp each cinnamon and nutmeg

1 tsp baking soda

¼ tsp baking powder

1 C chopped walnuts

1 C chopped chocolate chips

Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap.  Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.

2 T bourbon

¼ C raisins or sultanas

¼ C dried cranberries

¼ C dried apricots cut into raisin size pieces

Wet Mix:

 3 mashed up ripe bananas

1/8 cup sour cream

1 tsp vanilla

2 eggs

½ C vegetable oil

½ C each brown and white sugar 

Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved.  Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated
Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.

Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean.  Loaves will take 45 minutes or more for wooden skewer to come out clean. 

After 20 minutes remove from pans and let cool completely on wire racks.  Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion.  Makes about 21 cupcakes or 1 large bread loaf pan.

Cream Cheese Frosting

Ingredients

1/4 C butter, softened

4 oz. cream cheese, softened

8 oz. package powdered sugar

1/2 tsp vanilla extract.

You can cub the juice of ½ of a lemon and the zest if you prefer that to vanilla.

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

 

bookworm77's picture

Grandma Maudie's Banana Bread

October 13, 2012 - 10:43am -- bookworm77

This simple but tasty banana bread recipe is from Grandma Maudie's used here with permission.

2 cup sugar
½ cup butter
2 eggs
3 cup flour
1 ½ tsp soda
¾ cup sour milk
3-4 ripe bananas
½ cup nuts (optional)
¼ tsp salt

Mix ingredients in order given.  Bake in two greased loaf pans.  Bake at 350 for one hour.

dabrownman's picture
dabrownman

Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too!  Much better than plain old banana bread and 3 times as fattening too :-)

Dabrownman’s Banana Bread or Cupcakes

 Preheat oven to 350 degrees.

 Dry Mix:

 1 ½ C plus 2 T flour

¼ tsp salt

1/8 tsp each ginger, cloves, allspice

1 tsp each cinnamon and nutmeg

1 tsp baking soda

¼ tsp baking powder

1 C chopped walnuts

1 C chopped chocolate chips

 Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap.  Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.

 2 T bourbon

¼ C raisins or sultanas

¼ C dried cranberries

¼ C dried apricots cut into raisin size pieces

 Wet Mix:

 3 mashed up ripe bananas

1/8 cup sour cream

1 tsp vanilla

2 eggs

½ C vegetable oil

½ C each brown and white sugar

 Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved.  Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.

Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.

 Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean.  Loaves will take 45 minutes or more for wooden skewer to come out clean. 

 After 20 minutes remove from pans and let cool completely on wire racks.  Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion.  Makes about 21 cupcakes or 1 large bread loaf pan.

 Cream Cheese Frosting

 Ingredients

 1/2 C butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 tsp vanilla extract

 Preparation

 Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

 Cut recipe in half for 20 Cupcakes or 9x13 sheet cake .

HokeyPokey's picture
HokeyPokey

I've made this recipe mid-week and only just got around to taking a photo to go with the blog. Just in time too, cause there is only about a third of loaf left - a very popular little bread that ia.

The idea for a banana bread came from  Shiao-Ping's blog (which does look amazing by the way), but I wanted something a little bit ligher and more brioche-like. I had three super ripe bananas left in a fruit bowl and a jar of peanut butter with my name on it, just begging to be spread on toast and munched up.

Here we are, a light, fluffy banana bread that is just so perfect with a bit of butter, topped with lots of peanut butter - super crunchy type too - yumm.....

Full recipe and more photos on my blog here

freerk's picture
freerk

Rediscovering Waldkorn bread this week. I can only take credit for mixing it all up and shaping it as tight as I managed this time around; I'm using a "soezie mix". I'm trying to break down what is in there to make it THAT dark a loaf. Any help in deconstructing is appreciated. And no, alas, the flour formula is not on the bag... Crumb pics to come when the loaf has cooled down enough (after seriously ripping a beautiful bread to pieces I have found the patience to properly cool at last)

 

My bananas were turning on me, so I decided on a banana bread. with toasted almonds, walnuts, vanilla, cinnamon and a lemon zinged icing. If anyone is interested in the entire recipe, give me a shout. I'll post some crumb pics of this one later as well. The banana bread was baked on the waldkorns residu heat; I'm not wasting my oven heat any more after getting in this year's gas bill...

 

 

 

 

happy baking every one, greetz from Amsterdam

 

Freerk

dmsnyder's picture
dmsnyder

 


I made some banana breads tonight. They were delicious – better than ever before with some tweaking the baking temperature. As I was tasting it, I got to thinking about the book from which I got the recipe.



Banana Bread from Crust & Crumb



Banana Bread crumb


Peter Reinhart's Crust & Crumb was one of the first two baking books I acquired when I started baking again after a 25 year lapse. (The other was George Greenstein's Secrets of a Jewish Baker.) While my baking library now contains some two dozen books, C&C remains one of my favorites, and, as I look at it today, the reasons are clear. First, it contains a couple formulas I return to again and again – the best formula for San Francisco-style sourdough bread I know and the formula for Banana Bread.


This book was my introduction to so many basic concepts, including the orderly steps in bread baking, from mis en place to tasting, and the function of each in achieving “a loaf of bread that is rhapsodically beautiful and exceptionally delicious.” Reinhart's amalgamation of science, art, craft and philosophy, all expressed in beautiful and lucid prose, captured me. He emphasized the rigorous application of knowledge and technique but also the ultimate importance of “feel” for the dough, acquired through disciplined and reflective practice. That is the path he defined to become a “bread revolutionary.”


Crust & Crumb was published in 1998. Reinhart's introductory chapter is titled “The Bread Revolution.” It is of particular interest now, given our recent discussion of that topic. Reinhart's perspective is of special interest because of the role he has played in this phenomenon. He reviews the recent history of bread baking in America and the influences of various people and events and also delves into his personal history, albeit briefly. He concludes the book with a chapter on The Bread Baker's Guild of America and how it nurtured the young bakers who ultimately put the USA on the world bread map through victories in the Coupe du Monde, notably the second place finish in 1996 which included Craig Ponsford's winning first place in the bread division.


I love this book. Many newer books have advanced “the bread revolution” since Crust & Crumb was published, but it continues to have an unique place in my bread baking library, and I think it remains a valuable resource to anyone striving to make great bread.


Happy baking!


David


 

Psyduck's picture

Banana Bread Not Baking Evenly

September 28, 2010 - 10:41am -- Psyduck
Forums: 

Hello Everybody,


I cannot for the life of me get my banana bread to bake evenly.  I have tried different loaf pans.  I think I have not gone throug 4 or 5 of them now.  Each as the same result.  It seems that the bread is always darker around the bottom half then on the top.  For some reason, I can't get it to cook evenly throughout the entire loaf.  I'm cooking it at 350 degrees, for over an hour.  The oven seems to be at the right temperature.  So not sure what else do to?  Anybody have any suggestions?


Thanks.

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