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:)

Monte Cristo Sandwich

Fabulous sandwich for a brunch! I had never heard of this sandwich until I saw a friend a work eating one and she told me how she made it. I made ours savory with mustard and mayo, but it you prefer sweet you can skip that and drizzle with syrup, jelly or jam. Items use:

• 12 slices bread (best if it is starting to go stale)
• 1 12 oz. pkg of ham
• 6 slices swiss cheese
• 3 eggs
• 1 cup milk
• 1/2 tsp cinnamon
• Spray oil
• Mustard (optional)
• Mayo or Miracle Whip (optional)
• Large frying pan
• Baking or cookie sheet
• Spatula

Put pan on stove and turn on to medium high heat and spray bottom and sides with spray oil. Mix eggs, milk and cinnamon in a bowl. Beat until well mixed Dip bread in egg mixture on both side and then place in pan to toast for a few minutes. Check to see if toasted and when toasted flip and toast on the other side. Continue until all slices are toasted. Once both sides are toasted, place on baking or cookie sheet and spread and alternate spreading one piece with mustard and the other with mayo.

Alternate putting a slice of Swiss Cheese on one side and 5-6 slices of ham on the other side of the toast. Preheat an oven to 300 degrees.

Put sandwiches together and place in the oven for 5 minutes or until the cheese is melted. Put on plate then serve.