Flour's Famous Banana Bread

A great way to use up over-ripe bananas!

I had several over-ripe bananas so I went in search of a new banana bread recipe to try and found this recipe one on the Food Network site and was on an episode of Giada's Weekend Getaways.  The recipe itself byChef Joanne Chang, owner/chef of Flour Bakery in Boston. 

An interesting note about Joanne is that she left her management consulting career after graduating with an honor degree from Harvard with a degree in Applied Math and Economics to pursue her baking passion.  

I found this cake to be very moist and addictive and is more a banana bread for a non-banana bread loving person as their is only a hint of the banana flavor and it is only slightly sweet and is great with a warm cup of tea.

Ingredients:

• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe, mashed
• 2 tablespoons sour cream
• 1 teaspoon vanilla 
• 2/3 cup walnuts
• Parchment paper

Preheat oven to 350 degrees.

Line the bottom of the baking pan with parchment paper.  I used a 9x9 cake pan instead of a bread pan to be able to get more servings by cutting the loaf in half and then into slices.

To toast the walnuts, put on a cookie sheet or baking dish and toast for 8-10 minutes while you are combining the other ingredients.

Sift together the flour, Baking Soda, Cinnamon and salt in a large bowl.

In another large bowl, use a mixer beat sugar and eggs (with a whisk attachment if you have one) until light and fluffy, about 10 minutes. Yes, 10 minutes. 

Then mix in the oil, mashed bananas, sour cream and vanilla

The original recipe advises to fold dry ingredients and nuts into the above, but I didn't think my bowl was big enough so I slowly mixed the wet ingredients into the dry one instead.

Pour the mixture into the baking dish with the parchment lining the bottom and bake for 45 minutes to 1 hour.   Using the 9x9 pan, it took 1 hour in my oven before it was done in the center.

Allow to cool and cut into slices.  If using a 9x9 pan, cut down the middle and into slices:)

Banana Nut Chip Bread

A new twist on an old favorite!   I had several ripe bananas that I needed to use and went in search of a different banana bread recipe and found this one by Ray Lux over at All Recipes http://allrecipes.com/recipe/banana-nut-chip-bread/detail.

 Ingredients

• 4-5 Ripe Bananas
  
• 1 1/4 Cups Sugar
• 3 Eggs
• 1/3 Cup Vegetable Oil
• 1 TBSP Vanilla Extract
• 2 1/4 Cups Flour
• 3/4 Cup Quick-Cook Oats
• 2 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1/4 tsp Ground Nutmeg
• 1 Cup Semisweet Chocolate Chips
• 3/4 Cup Chopped Walnuts 
• Non-stick coating spray
  

Makes 2 loaves
Bake time:  50-55 minutes

Preheat oven to 350 degrees.  2 loaf pans are needed - recommended size is 8x4 inch each.   

Puree Bananas in food processor.  If you don't have a food processor, you could just mash the bananas.














Add the eggs, vegetable oil, vanilla and sugar to the bananas and mix throughly.

In a large bowl, mix together flour, oats, cinnamon, baking powder, baking soda, salt and nutmeg

Add banana mixture to the bowl and mix thoroughly.

Add in the chocolate chips and the nuts

Spray both pans with non-stick coating

Pour batter in the pans.  Since I used disposable pans, I put them on a cookie sheet before putting them in the oven.

Bake 50-55 minutes - until you can put a toothpick or fork in the center and it comes out clean.  Remove and allow to cool for 10 minutes, then serve. 

I am linking this up to Saturday Blog Showcase at http://www.thibeaultstable.com/2010/02/welcome-to-our-5th-saturday-blog.html

Show And Tell over at Blue Cricket Designs -  http://www.bluecricketdesign.net/2010/01/show-and-tell-and-giveaway-blush.html

I am also linking this up to Creative Jewish Mom's Craft Schooling Sundays

http://www.creativejewishmom.com/2010/01/welcome-to-craft-schooling-sunday.html

Click on the hyperlink and go check out all the wonderful creations by others!

 

Cinnamon Banana Nut Muffins and Midget Bread

It is still chilly here so to warm up the place a bit and to try to make a bakery type treat without the bakery type price, I made Cinnamon Banana Nut Muffins and Midget Bread (what I call Midget bread is whatever batter you have left over from making muffins that is not enough to make a full loaf).

To save time I used a box mix and added spices and nuts.

Preheat oven to 375 degrees

Pour all of the following into a bowl to mix:

1 box Banana Bread Mix (I used Betty Crocker 13.9 oz box - on sale for $1.39) 2 Eggs 3 tbsp Vegetable or Corn Oil 3/4 Water

1/2 cup nuts (I used hazelnuts)

1/2 tsp Cinnamon

1/4 tsp nutmeg Mix together for approximately 50 strokes Pour into baking cups and and pre-greased baking pan (I used PAM spray)

Bake for 25-30 minutes, then put on a plate to cool for a few minutes before serving. Total time: 35-40 minutes, including baking

Approx total cost for 6 muffins & midget bread: $2.00