Thursday, August 11, 2011

Bananas and Pyjamas - Banana Bread for Breakfast

I made this kick-ass Chocolate Chip Banana Bread about a month ago and took a piece into work for a couple self-declared Banana Bread experts. I was happy when they said it was one of the best they've had but any credit is definitely owed to the recipe and not the chef.

I like Banana's but once they get over-ripe I can't handle them and into the freezer they go to be used in a recipe later on...

So, with some vacation time last week I decided to use up the bananas in the freezer and figured that banana bread for breakfast at the lake (along with a chai tea) would be perfect!

This recipe if from Martha Stewart (what a genius). I don't always have a full 3 cups of banana's but have found it isn't necessary and have substituted a bit of yogurt in the past. I also use chocolate chips instead of walnuts because, lets be honest, it just isn't the same without chocolate...

Banana Bread via Martha Stewart


3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups sugar
3 large eggs
3 cups mashed medium very ripe bananas (about 6)
1 cup chopped toasted walnuts


Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand. 
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.
Note: I normally tent the pan part way through the cooking process once the edges get brown so it doesn't overcook on top. That way you can avoid the undercooked middle that sometimes happens.  

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