Banana Bread

makes one 8 1/2 x 4 1/2-inch loaf


1 1/3 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

5 tablespoons unsalted butter, at room temperature

2 tablespoons sour cream or plain yogurt

2/3 cup granulated sugar

2 extra large eggs lightly beaten, at room temperature

1 cup mashed very ripe banana, 2-3 depending on size

1/2 teaspoon vanilla extract

1/2 teaspoon vinegar

1/2 cup chopped walnuts or pecans (optional)

1 tablespoon Demerara sugar (optional, but really good)


Preheat the oven to 350º F.  Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with baking spray.  In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. In a separate medium bowl, stir together the mashed banana, sour cream, vanilla, vinegar and chopped nuts (if using). Set aside.


 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2-3 minutes.  Add the flour mixture and beat until the mixture is blended and has a sandy consistency.  Add the eggs and beat until combined.  Fold in the banana mixture; do not over mix.  

Scrape the banana into the prepared pan and sprinkle with the Demerara sugar.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  Invert onto a baking rack and cool completely.  Enjoy!


Printed from thegalleygourmet.net