Ban-NOM-ana, doot doot doo doo doot
Inspired by wildpaletz's culinary explorations and esmerel's accolades, as well as the pathetic bananas in the fridge, I have chocolate chip banana bread baking. Or about to bake, as I forgot to turn on the oven. And to plug in the mixer. And initially mixed up the baking powder and the baking soda. Sleep deprivation for the win!
Ye Olde Banana Breade Recipe
prep: 15 min
cook: 50 min
oven temp: 350F
servings: about 16 (two loaves)
For Banana Bread:
4 Cups flour
1 1/3 Cups packed brown sugar
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground cloves
1/2 tsp nutmeg
1-1 1/2 tsp cinnamon
1 1/2 tsp vanilla
2 Cups mashed bananas (about 4, the browner the better) -- recipe works fine halved if you only have a cup of bananas, or 3/4ths if you have mini loaf pans and are good with fractions
1 1/4 Cups vegetable oil
4 large eggs
2/3 Cup chopped nuts (optional) (I use pecans, preferably toasted but
walnuts or macadamia nuts work well also)
~1 Cup chocolate chips (optional)
For Streusel Topping:
1/3 Cup packed brown sugar
1/4 Cup flour
2 Tbs butter (if preparing for someone who is allergic to dairy, oil or
shortening substitute fine, but butter is yummiest)
1/3 Cup chopped nuts (optional) (I use pecans, preferably toasted but
walnuts or macadamia nuts work well also)
Preheat oven to 350F. Grease (or spray with nonstick cooking spray) two
8x4x2" or 9x5x3" loaf pans.
Make Banana Bread:
In a large mixing bowl, combine 1 1/2 cups of the flour, brown sugar,
baking powder, baking soda, salt, cloves, nutmeg, and cinnamon. Add
banana, oil, and vanilla. Beat with an electric mixer on low speed until
blended, then on high speed for two minutes. Add eggs; beat until blended.
Stir in remaining flour and nuts, if using nuts. Pour batter into the loaf
pans.
Make Streusel Topping:
Combine brown sugar and flour in a small mixing bowl. Cut in butter with
fingers, fork, or pastry blender (whatever works) until mixture resembles
coarse (pea-sized) crumbs. Stir in nuts (if using). Sprinkle top of
loaves with streusel topping.
Bake in 350F oven for ~50 minutes, or until a toothpick insered into the
center of the loaf comes out clean. Cool in pans on a wire rack for ~10
mintes. Remove from pans and let cool completely. Wrap and store
overnight (if you can wait that long, yeah right!) at room temperature
before slicing.
Ye Olde Banana Breade Recipe
prep: 15 min
cook: 50 min
oven temp: 350F
servings: about 16 (two loaves)
For Banana Bread:
4 Cups flour
1 1/3 Cups packed brown sugar
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground cloves
1/2 tsp nutmeg
1-1 1/2 tsp cinnamon
1 1/2 tsp vanilla
2 Cups mashed bananas (about 4, the browner the better) -- recipe works fine halved if you only have a cup of bananas, or 3/4ths if you have mini loaf pans and are good with fractions
1 1/4 Cups vegetable oil
4 large eggs
2/3 Cup chopped nuts (optional) (I use pecans, preferably toasted but
walnuts or macadamia nuts work well also)
~1 Cup chocolate chips (optional)
For Streusel Topping:
1/3 Cup packed brown sugar
1/4 Cup flour
2 Tbs butter (if preparing for someone who is allergic to dairy, oil or
shortening substitute fine, but butter is yummiest)
1/3 Cup chopped nuts (optional) (I use pecans, preferably toasted but
walnuts or macadamia nuts work well also)
Preheat oven to 350F. Grease (or spray with nonstick cooking spray) two
8x4x2" or 9x5x3" loaf pans.
Make Banana Bread:
In a large mixing bowl, combine 1 1/2 cups of the flour, brown sugar,
baking powder, baking soda, salt, cloves, nutmeg, and cinnamon. Add
banana, oil, and vanilla. Beat with an electric mixer on low speed until
blended, then on high speed for two minutes. Add eggs; beat until blended.
Stir in remaining flour and nuts, if using nuts. Pour batter into the loaf
pans.
Make Streusel Topping:
Combine brown sugar and flour in a small mixing bowl. Cut in butter with
fingers, fork, or pastry blender (whatever works) until mixture resembles
coarse (pea-sized) crumbs. Stir in nuts (if using). Sprinkle top of
loaves with streusel topping.
Bake in 350F oven for ~50 minutes, or until a toothpick insered into the
center of the loaf comes out clean. Cool in pans on a wire rack for ~10
mintes. Remove from pans and let cool completely. Wrap and store
overnight (if you can wait that long, yeah right!) at room temperature
before slicing.