Friday, August 21, 2009
Mark Bittman's Banana Bread
Yes, yes, I know. The rage is Julia Child. I did love the movie. But this cookbook has simplified my life in the kitchen and kept my love affair with food alive. Oddly enough, it was dwindling. Blame it on a newborn, hormones or this city. You can thank my sister.
Even though it doesn't have yogurt OR buttermilk, I present to you my new favorite banana bread recipe.
Mark Bittman’s Banana Bread
8 tablespoons butter, plus some for greasing the pan (I suggest unsalted)
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut
Preheat the overn to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (I just used a whisk). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook.Labels: Books on food, Breads and pastries
Posted by Jeannie ::
1:29 PM ::
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