Apparently
Jan. 30th, 2018 01:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Banana Bread.
2 large eggses (I used duck eggses)
1 cup sugar (I used 1/2 cup caramel sugar and 1/2 cup brown sugar)
1/3 cup vegetable oil
2-3 very ripe, large bananas - 7 to 9 oz (see what worked), mashed
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 2/3 cups white flour (I used 1 cup white wheat and 1 2/3 cup white)
8 oz yogurt, buttermilk, or sour cream (I used creme fraiche)
1 cup chopped walnuts
Beat together the eggses, sugar, and oil. Blend in the mashed banana and vanilla. Whisk together and then sift the dry ingredients. Add all at once to the banana mixture. Mix quickly but thoroughly, then stir in the yogurt.
Pour into a greased and floured 9x5" loaf pan. Bake at 350 for about an hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with foil after 40 minutes.
What worked: I had a craving for banana bread, but hadn't planned ahead to over-ripen bananas. I baked them at 350 (skins on) for 30 minutes, which caramelized them nicely.
What didn't: It wasn't structurally sound. I'm not sure if the baked bananas didn't have enough moisture (seems doubtful) or the white wheat was too grainy (ditto) but in any case, it crumbled apart. Maybe because this one doesn't have any butter?
Will I make it again? Meh, probably not.
2 large eggses (I used duck eggses)
1 cup sugar (I used 1/2 cup caramel sugar and 1/2 cup brown sugar)
1/3 cup vegetable oil
2-3 very ripe, large bananas - 7 to 9 oz (see what worked), mashed
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 2/3 cups white flour (I used 1 cup white wheat and 1 2/3 cup white)
8 oz yogurt, buttermilk, or sour cream (I used creme fraiche)
1 cup chopped walnuts
Beat together the eggses, sugar, and oil. Blend in the mashed banana and vanilla. Whisk together and then sift the dry ingredients. Add all at once to the banana mixture. Mix quickly but thoroughly, then stir in the yogurt.
Pour into a greased and floured 9x5" loaf pan. Bake at 350 for about an hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with foil after 40 minutes.
What worked: I had a craving for banana bread, but hadn't planned ahead to over-ripen bananas. I baked them at 350 (skins on) for 30 minutes, which caramelized them nicely.
What didn't: It wasn't structurally sound. I'm not sure if the baked bananas didn't have enough moisture (seems doubtful) or the white wheat was too grainy (ditto) but in any case, it crumbled apart. Maybe because this one doesn't have any butter?
Will I make it again? Meh, probably not.
no subject
Date: 2018-01-31 01:31 am (UTC)no subject
Date: 2018-01-31 02:23 am (UTC)