Fluffy, ultimate Banana bread

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What a pleasure to enjoy a cup of coffee with a generous slice of banana bread, either in the morning or as a snack in the afternoon! In that time of the day when you stop everything you’re doing, tune it off and take the time just for yourself, ah…
In my perfect world I would always have a banana bread loaf on my counter. Because bananas ripe fast it is easy to go about trying new recipes, which I’ve been doing for quite a long time. My ultimate comparable one has been the Starbuck’s banana bread, although I was always ready to change my mind if I could find another one, as moist, dense and yummy.
And so I found a recipe, that, at least for now, will be in my favorite’s podium.

It’s a recipe courtesy of Chef Joanne Chang of Flour Bakery in Boston in the Show: Giada’s Weekend GetawaysEpisode: Boston. What has caught my attention was the fact that the eggs have to be beaten with sugar until fluffy and light to add volume and texture to the loaf. I could not resist to substitute walnuts by raisins, as I am raisin addict.

I also used Greek yogurt to replace the fraiche cream, as a healthier choice and replaced some of the sugar by Splenda to make more diabetic friendly for my husband, and, for the same reason, I used 1 cup of whole wheat flour plus 1 2/3 cup of all-purpose flour.
The result was just amazing, how much better it would be using the original and decadent ingredients? Anyway, it’s your choice. Either way, enjoy and let me know!

Fluffy but dense, ultimate banana bread

1 2/3 cups all-purpose flour (or 1 cup whole wheat flour + 1 2/3 cup all- purpose flour)
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream (or whole Greek yogurt)
1 tsp vanilla extract
2/3 cup walnuts, toasted and chopped (or same amount of any dried fruit you like)

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes or use an electric mixer beating for 3 min. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts or dried fruits. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

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10 responses »

  1. Always looking for a new banana bread recipe to try. I swear I live with monkeys, we have so many bananas in the house. No matter how quickly we eat them though there’s always a few that end up too spotty to consume so into the freezer they go taking up valuable space. Time to make some bread!

  2. Pingback: Perfect moist and light banana bread | prettyeasylife

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