fool proof banana bread.

Thursday, March 8

What you will need:
   1 1/2 cups all-purpose flour
   1 teaspoon baking soda
   1/4 teaspoon salt
   1 stick (4 ounces) unsalted butter, at room temperature
   1 cup sugar
   1 teaspoon pure vanilla extract
   1 large egg, at room temperature
   2 very ripe bananas, mashed (about 3/4 cup)
   1/2 cup sour cream or plain yogurt
   3 ounces chopped chocolate, optional

Center a rack in the oven and preheat the oven to 350°F.  Whisk the flour, baking soda and salt together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.  Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chopped chocolate by hand. Pour the batter into a bread pan.
 Bake the bread for about 28 to 32 minutes, or until a knife inserted into the center comes out clean.  Transfer the bread pan to a rack, cool for 3 minutes, then gently turn the bread out of the tin. Cool to room temperature on a rack. 

Storing: Wrapped airtight, the bread will keep at room temperature
 for 2 or 3 days or in the freezer for up to 2 months.

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