Since the past two Tuesdays I have just happened to have overripe bananas in my house, I have now declared Tuesday official banana bread day of the week:) Luckily, I just got this wonderful recipe in my Martha Stewart- Everyday Food...
I used part rapadura (an unrefined sugar) and 100% whole wheat flour, and it turned out great and a tad healthier:)
I added about a 1/3 cup chopped walnuts instead of chocolate, but I'm sure it would be good with either
Also, it took 10-20 minutes longer than the recipe said to bake the bread all the way through.
A little note: This is a little french flashcard I got at an antique shop. I thought it was very fitting for our family...the butter.
serves 10. active time: 15 min. total time: 1 1/4 hr.
1/2 cup (1 stick) unsalted butter, room temp., plus more for pan
1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan (Note: i used 100% whole wheat pastry, worked great)
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temp.
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream (secret ingredient, right here!)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1. Preheat oven to 350 degrees f. Butter and flour a 5-by-9 inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes. (I went a bit longer, like I said before)
2. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. (Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.)
Everyday Food, March 2012
have a happy banana bread day! xo, mason