Wednesday, September 21, 2011

Not your average banana bread

Like I mentioned before, I am always left with a few overripe bananas and looking for new ways to use them. This time, I wanted to do a simple banana bread again and recently came across a new recipe while following various Bachelorettes on Twitter. (See, I knew there was a good reason for my new twitter obsession. I seriously cannot stop reading about what former Bachelors and Bachelorettes are up's sick really.)

Anyway, you can find the recipe here: Ashley's World Famous Ball-Bustin' Banana Bread. I followed it exactly and this bread turned out SOO good. Best banana bread so far. It is moist but not oily. The most brilliant part of this recipe is how you separate the banana mash into one lumpy banana mix and one banana cream mix. That way, the banana is infused into the bread but you also get yummy lumps of bananas inside the bread. LOVE this!

Try it. Now. Go on! You won't be disappointed!

I even tweeted Ashley about trying her recipe and got this:




Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. ( I recommend doing either 2 small loaves or 4 mini loaves - remember to cut back the baking time if you do this.  I think the smaller the loaves, the more moist your bread will be)
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl but make sure they are still lumpy. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend (This is very important!). Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes (less time if you do smaller loaves), until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

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