Sunday, April 06, 2014

Basics Banana Bread


During one of the many snowstorms during the past winter, I wanted to bake a comforting banana bread. All of my usual recipes, though, included ingredients, such as buttermilk, that I didn't have in the pantry or fridge. There way no way I was venturing out, so I searched the internet for a recipe the called for only the basics. I found this one on a lovely website called Urban Comfort. I adapted made it into mini loaves in an effort to exercise portion control. I'm not sure it was effective in that regard, but at any rate it was moist and just sweet enough. I'm sure it will be a part of my regular banana bread rotation.

Basics Banana Bread 
Slightly adapted from the Urban Comfort website

Unsalted butter or cooking spray
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
1/2 cup canola oil
1 cup sugar
2 large, very ripe bananas, mashed

Preheat the oven to 350 degrees. Butter and flour (or spray) a 9-by-5-inch metal loaf pan (or mini pans).

In a medium bowl, whisk the 1 1/4 cups of flour with the baking soda and salt. In another bowl, whisk the eggs with the oil, sugar and mashed bananas. Stir the banana mixture into the dry ingredients.

Scrape the batter into the prepared pan(s) and bake in the center of the oven for about 50 minutes, until the bread is golden and a toothpick inserted in the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes, then turn the bread out onto the rack and let cool completely.

If you are using mini loaf pans, start checking at 30 minutes.

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