Sunday, February 15, 2009

Emeril's (Bam!) Banana Bread

With 4 rotting bananas that I couldn't toss into the garbage I decided to make a banana bread but I wanted to try a new recipe. So I headed over to the Food Network and found Emeril's recipe. It was unlike me not to alter this and that, and except for two minor things -- I used 2tbs less of butter and used Light Sour Cream because that was what I had in the fridge. Because this recipe uses cake flour I found the bread to be lighter than many others. This Banana bread should not be messed with!

10 tablespoons plus 1 teaspoon butter (I used 8 Tbs. -- 1 stick)
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream (Plain or Greek yogurt works too)
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter. (I used Pam)
Puree the bananas, sour cream, eggs and vanilla in a food processor. (I mashed by hand)
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. (I did not add it in 3 batches) Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

For muffins line 18 muffin tins with muffin/cupcake wrappers and bake for 20 minutes.

Strawberry Banana Bread
Because Rebecca can't stand nuts and I also had a batch over overripe strawberries I decided I would also make a batch of strawberry banana bread. I followed Emeril's recipe substituting 3/4 cup of chopped strawberries for the nuts. I used unbleached enriched flour instead of the cake four and found no visible difference. I love the tartness that the strawberries added to the bread.


TaraC said...

Mmmm that strawberry banana bread is right up my alley! I'm with Becca, nuts are yucky!

Jessica Ryan said...

Yeah, I'm not a nutty girl either! ;)

Mandy said...

Those look so good! I'm these recipes the next time I have overripe bananas! :)

Jean said...

Yum! I have some bananas that need using up too. Oh and I usually just leave the nuts out, since I also don't like them in my baked goods.