Banana Bread


So you forgot about Valentine’s Day.  The florist is swamped, the restaurants are booked, and you are desperately searching for a solution.  Why not serve her breakfast in bed?  It’s always a romantic gesture, and with this classic banana bread recipe you can’t fail. 

This recipe can be altered to suit many tastes, whether you prefer the salty crunch of walnuts, chunks of slightly green bananas, or a sweet puree of over-ripened fruit.  Regardless of which style you choose, the most important thing is to incorporate enough banana to create an unmistakeable banana fragrance straight out of the oven.  Serve with a pat of butter, hot coffee, and garnish the tray with a single rose, and you’ll be out of the dog house this Valentine’s Day.

Banana Bread
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Ingredients
  1. 1 cup all purpose flour
  2. 1 cup unbleached bread flour
  3. 1 cup, loose pack, dark brown sugar
  4. 1/2 teaspoon finely grated nutmeg
  5. 1/4 teaspoon finely grated orange zest
  6. 1/2 teaspoon baking soda
  7. teaspoon coarse sea salt
  8. 2 large eggs
  9. 1/4 cup vegetable oil
  10. 1/4 cup creme fraiche or sour cream
  11. Tablespoon dark rum
  12. 4 large bananas, as ripened as you like
Instructions
  1. Combine the dry ingredients in a bowl and whisk for a minute to incorporate and soften fully.
  2. In a separate bowl, combine all the wet ingredients and blend until smooth.
  3. Finally, combine the two and fold together until well incorporated.
  4. Let this mixture sit undisturbed for 5 minutes to fully hydrate the dry ingredients.
  5. Fold once more and place in prepared baking pans.
  6. Bake at 375F until golden-brown-delicious; about 40 minutes for most loaves.
  7. Allow to cool for 10 minutes in the pan, then gently remove and let cool completely before eating.
Notes
  1. I like to glaze my quickbreads to create a shiny appearance and extend shelf life. You can easily create a glaze by melting store-bought jellies in the microwave. Alternatively, make a 2:1 sugar syrup flavored with juice or liquor. Baste your glaze onto warm bread and allow it to run over the surface of the bread. Let cool before removing from the loaf pan.
Joe the Baker http://www.joe-the-baker.com/
 

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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