Don’t laugh, I know you’ve all been there.
We had rotten bananas. A giant pack of them is around $1.30 at Costco so we bought some and unusually, about 6 of them ripened beyond the point of eating. I’ve got a million other things to do, but instead I chose to procrastinate by asking if La Jolla Girl wanted to bake. Of course she said yes and then went and got her apron that she always puts on herself when we cook. I kicked La Jolla Dad off the computer, went to www.foodtv.com and typed in “banana bread”. Emeril’s banana bread recipe had 209 reviews with an average rating of 5 stars so it must be good. Plus we had all the ingredients.
The batter was all supposed to fit into one loaf pan but there was so much extra air mixed into it I knew it was going to overflow. I thought about using a cake pan instead but she screamed “Mommy, put in THERE!” probably because she had been the one tasked with greasing the pan. I shrugged my shoulders, poured it into the loaf pan and put it in the oven. After about 5 minutes I saw the overflow and shoved a half sheet pan under it to capture the mess. The 10-15 minutes after that I spent wondering whether or not to let it just cook or take it out. Then as my kitchen filled with smoke, I turned off the oven and called it a day. No way it was going to bake in peace for another 45 minutes or at least, not without the fire department coming.
After the pan cooled, I picked off a piece of the cooked part. It was superb. I had to throw it out in order to police myself from eating all the cooked part….and then the uncooked part out of desperation and greed. We’ll try the recipe again so here it is:
Banana Bread, Recipe courtesy Emeril Lagasse, 2003
- Prep Time: 20 min
- Inactive Prep Time: 10 min
- Cook Time: 1 hr 10 min
- Level: Intermediate
- Serves: 1 loaf
Ingredients
- 10 tablespoons plus 1 teaspoon butter
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 cups cake flour
- 3/4 cup plus 2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup toasted, chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.
Puree the bananas, sour cream, eggs and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
If anyone else has a great banana bread recipe they’d like the share, please leave a comment.
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La Jolla Mom, here is a recipe I use. It’s great!
http://allrecipes.com/Recipe/A-Number-1-Banana-Cake/Detail.aspx
INGREDIENTS (Nutrition)
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
Twitter: lajollamom
July 17, 2009 at 7:03 am
Yum yum thanks! I’ll definitely try it.
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