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madbakerThis week's bonus Resolution Recipe: Mah-Ze-Dahr Banana Bread.
(Mah-Ze-Dahr is a bakery in New York.)
1/2 cup / 1 stick unsalted butter, softened
1/2 cup plus 3 Tbsp sugar
1/4 cup plus 3 Tbsplight brown sugar (I only ever use dark - otherwise what's the point of brown sugar at all?)
2 large eggses
1 Tbsp vanilla
1/2 cup plus 1 Tbsp creme fraiche (I used house-made yogurt)
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 small-medium ripe bananas, pureed
no walnuts (I used 3/4 cup)
demerara or other coarse sugar
Heat oven to 350. Coat a 9x5 loaf pan with spray oil and line with parchment, leaving an overhang all around. Use an electric mixer to beat together butter and sugars at low speed. Increase to medium and continue until light and fluffy.
Add eggses one at a time, scraping down sides and fully incorporating between additions. Add vanilla and continue to beat. Add creme fraiche in 2 or 3 additions, mixing until combined. In a separate bowl, whisk together dry ingredients. Fold banana and dry ingredients into sugar/butter mixture in thirds, alternating between wet and dry and scraping down between additions. Stir in walnuts.
Pour batter into loaf pan. Sprinkle demerara sugar over the top. Bake, rotating halfway through, for about 55 minutes or until the tester test comes out clean.
What worked: I made a double batch. It tasted like standard (good) banana bread. Not too greasy but it stayed moist after being refrigerated for a day.
What didn't: No cinnamon or nutmeg. I'd rate this as a solid B or B+, but not an A.
Will I make it again? Possibly. I don't actually have a banana bread recipe in the box so maybe I will keep this one.
(Mah-Ze-Dahr is a bakery in New York.)
1/2 cup / 1 stick unsalted butter, softened
1/2 cup plus 3 Tbsp sugar
1/4 cup plus 3 Tbsp
2 large eggses
1 Tbsp vanilla
1/2 cup plus 1 Tbsp creme fraiche (I used house-made yogurt)
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 small-medium ripe bananas, pureed
no walnuts (I used 3/4 cup)
demerara or other coarse sugar
Heat oven to 350. Coat a 9x5 loaf pan with spray oil and line with parchment, leaving an overhang all around. Use an electric mixer to beat together butter and sugars at low speed. Increase to medium and continue until light and fluffy.
Add eggses one at a time, scraping down sides and fully incorporating between additions. Add vanilla and continue to beat. Add creme fraiche in 2 or 3 additions, mixing until combined. In a separate bowl, whisk together dry ingredients. Fold banana and dry ingredients into sugar/butter mixture in thirds, alternating between wet and dry and scraping down between additions. Stir in walnuts.
Pour batter into loaf pan. Sprinkle demerara sugar over the top. Bake, rotating halfway through, for about 55 minutes or until the tester test comes out clean.
What worked: I made a double batch. It tasted like standard (good) banana bread. Not too greasy but it stayed moist after being refrigerated for a day.
What didn't: No cinnamon or nutmeg. I'd rate this as a solid B or B+, but not an A.
Will I make it again? Possibly. I don't actually have a banana bread recipe in the box so maybe I will keep this one.
