Saturday, October 31, 2009

Banana Bread

For the past few weeks I cooked, taken pictures and enjoyed all kinds of amazing dishes, but I did not have time to do any posting...So, here it is: few weeks back Kim of Stirring the Pot who has a great blog, posted a recipe for banana bread with cream cheese glaze I thought sounded delicious! Since I've had some bananas lying around I thought it would be a great opportunity to give it a try! I was not sorry. The bread was great and cream cheese glaze made it extra special! If you are a fan of banana bread definitely give this recipe a try. This recipe is from Flour Bakery & Cafe in Boston, MA.

* 3 1/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon cinnamon
* 1/2 teaspoon salt
* 4 large eggs at room temperature for 30 minutes
* 2 1/3 cups sugar
* 1 cup vegetable oil
* 3 cups coarsely mashed very ripe bananas (6 large)
* 1/4 cup crème fraîche
* 2 teaspoons vanilla
* 1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Cream cheese glaze recipe you can find @ Stirring the Pot

1 comment:

  1. An intriguing spin on banana bread. Thank you for this interesting post.