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. 


So...its been a while...err here is some Swedish Visiting Cake

Okay, okay I am so sorry, but that is no excuse for the fact that this past month has gone by like snap of the fingers (cue actual snap)! It has been a crazy busy month for me, in general it has been a weird summer. Anyone agree? It has just flown by and I am so not ready for it to end, well to help cope with our end of summer sadness-sniffle,sniffle- here is a delightfully delicate Swedish visiting cake. It has hints of lemon, almond and vanilla! This cake is the perfect accompaniment to breakfast or just to eat anytime, I chose the latter. 

Swedish Visiting Cake
  • 1/2 cup (one stick) unsalted butter- melted and cooled, additional butter needed for pan
  • 1 cup of sugar, plus additional to sprinkle on top
  • zest of one lemon 
  • 2 eggs
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup all-purpose flour
  • 1/4 to 1/2 cup of sliced almonds (whichever you prefer)
  1. Preheat oven to 350F, then butter a 9in round pan (you may use a seasoned cast iron skillet if you have one). 
  2. Combine the sugar and lemon zest in a medium bowl, mix with your fingers until fragrant and the lemon zest is evenly distributed.
  3. Add the eggs one at a time, whisking until just combined after each addition. 
  4. Stir in the flour, then fold in the melted butter. 
  5. Pour batter into prepared pan, smooth the top then sprinkle with almonds and sugar.
  6. Bake for 25-30 minutes, cake is done when the edges are golden brown and beginning to pull away from the pan. 
Original Recipe from Bella Eats