Desiccated Banana Bread

Desiccated Banana Bread

  • Time: > 1 hr
  • Difficulty: moderate
  • Print

banana bread

Ingredients:

  • 4 ripe bananas
  • 4 eggs
  • 2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 teaspoons vanilla (extract, paste, or ground beans)
  • 1 cup sour cream
  • 2 cups sugar (brown or white sugar)
  • 1 cup very soft butter
  • 3 cups flour

Preparation:

  1. Peel 4 bananas and place whole into microwavable bowl. Loosely cover bowl with glass or china plate.
  2. To release the liquid from the bananas you will microwave bananas for a total of 5 minutes on the highest setting. Microwave in 1 minute increments, checking that the liquid is not boiling over the top of the bowl. Use oven mitts to remove from microwave. Let bananas cool before proceeding.
  3. Separate banana pieces from banana liquids (between 1/4 and 1/2 cup). You will not be using the liquids for this recipe.
  4. Mash bananas with fork and separate larger pieces.
  5. Using a mixer, place bananas in bowl and blend on low speed.
  6. Add in 4 eggs and combine.
  7. Add in 2 tsp. baking soda, 1/4 tsp. cream of tartar, 1 tsp. salt, and 2 tsp. vanilla and combine.
  8. Add in 1 cup sour cream and combine.
  9. Add in 2 cups sugar and combine.
  10. Add in 1 cup softened butter and combine.
  11. Add in 3 cups of flour, one cup at a time, and combine thoroughly.
  12. Increase mixer speed to medium and beat for 1 to 2 minutes.
  13. Preheat oven to 350′.
  14. Grease two  9 inch by 5 inch bread loaf pans.
  15. Pour and scrape equal amounts of batter into each loaf pan.
  16. Line a cookie tray with aluminum foil or parchment paper.
  17. Place loaf pans on lined cookie tray (prevents oven spills if batter overflows loaf pans).
  18. Bake in oven at 350′ for 60 minutes. Check loaf for doneness (see #20).
  19. Cover with foil or paper if needed to prevent top of loaf getting too dark and bake 15 more minutes at 350′. Check for doneness (see #20).
  20. Bake additional time, as needed, until bread loaf is firm and a toothpick inserted into the middle of loaf comes out clean, indicating loaf is done baking.
  21. Cool 15 minutes before removing bread from loaf pan.
  22. Cool loaf completely, about 1 hour, before storing in plastic bag or wrap to prevent trapped excess humidity from causing mold.
  23. Store in refrigerator for longest shelf life.

You may want to use your leftover banana juice for adult beverages, drink it plain, or allow adventurous pets to enjoy that banana-ey goodness.

Notes:

This recipe is a hybrid of traditional banana bread recipes and the microwave method innovated by Andrea Geary in her article titled, “Ultimate Banana Bread,” which appeared in the “Cook’s Illustrated” magazine, “All-Time Best Bread Recipes.” Dec. 2014.

Reducing the amount of fluid from the bananas intensifies the banana flavor, reduces overall cooking time, and creates a firmer, more cohesive loaf.

I use vanilla paste because my sweet husband bought me a giant container of the stuff, but pure vanilla extract or dry, ground vanilla beans will also work just fine because of the butter content and baking time.

I write my recipes with the ingredients listed in the order in which they are used and with detailed instructions that my kids can follow and check off, item-by-item, as they proceed through a recipe. The experienced cook may find them unnecessarily specific.

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