Wednesday, August 29, 2012

Flour's Banana Bread

In the past two weeks, my life has gone from zero to sixty to about 100 million! So again I am very sorry that I am not yet able to post on a regular basis, hopefully I will come fall! Also I have had these pictures on my computer for a while, I just have not been able to get around to writing the posting. Finally, here I am writing here goes!
Today I have a delicious banana (I credit Gwen Stefani with teaching me how to spell banana :D, but I ain't  no hollback girl!) bread from my favorite Flour Cookbook. The version I made for the photos below was not my best, I think my bananas were WAY overripe, they were like liquid it was disgusting! Anyways when used with slightly overripe bananas, this is the best banana bread I have had...EVER! Of course Joanne's version is fab, but I felt it necessary to add a smidgen of my sugar n' spice and by that I mean more vanilla and cinnamon!

Flour's Famous Banana Bread 

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup plus 2 TBS sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cup mashed bananas (about 3 1/2 ripe bananas)
  • 2 TBS sour cream
  • 3 tsp vanilla extract
  • 3/4 cup of toasted walnuts (optional) 

  1. Preheat the oven to 325F and butter a loaf pan (9 by 5). 
  2. Sift and set aside the flour, baking soda, cinnamon and salt. 
  3. Beat the eggs and sugar until light and fluffy (about 5 minutes on medium). 
  4. While on low speed, slowly add in the oil (if done too fast you will lose all the air in the batter). Add the bananas, sour cream and vanilla, mix until just combined. 
  5. Fold the flour mixture and nuts into the wet ingredients. Make sure there are no flour streaks, then pour batter into prepared pan. 
  6. Bake for an hour to an hour and fifteen minutes. It should be golden brow and bounce back when poked. Let the bread cool for thirty minutes in the pan before popping it out. 


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