Sunday, August 8, 2010

Sex In A Loaf Pan



I'm really weird about my bananas (not that weird, get yer minds outta the gutter).

I like them really really unripened, they've gotta be a little green at the very least.

Which means I only buy 3 bananas at a time, because I can never eat them fast enough. After a couple of days I can't bear to eat them.

Overripe bananas = gack!!!



I know, I know, very wasteful. And I feel so horrible about it. There's all those starving teenagers in Hawaii.



Or was that Malawi? I get my 'wi's mixed up.

Here's the recipe I found for Sex Bread, er Banana Bread, which saved me from throwing out yet more banana casualties. One of my Facebook buddies asked for it, and I thought I'd share it with the masses.

INGREDIENTS
2 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
2 1/2 tbsp vegetable oil
2 1/2 tbsp room temperature butter
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
1 cup toasted chopped walnut (optional)

INSTRUCTIONS
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together 2 cups flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.

Place sugar, eggs, oil, butter, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add bananas, sour cream and walnuts. Mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.

Turn batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.

Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.


This banana bread was a lot heavier than some others I've eaten, but it was friggin' delicious.

I hope it looks that way to you. One of my friends saw that pic on FB and asked if it was meatloaf lol.

13 comments:

Bernie said...

Sounds yummy ... will have to try it! I'm with you about the whole over-ripe banana thing ... no way! Best kept for cooking. Loved the video clip!!

Liz said...

Hi Kyna,

Mmmmm, sounds delicious...

I think a lot of us are funny about our Bananas... I can't stand them too ripe either, they go all powdery and dry and bleurgh, but I do like them to be not quite green so they're a little softer but also not vibrant yellow.

After that they get wasted or are only good for on top of cereal (which I don't have often because I'm milk intolerant!)

Andrea said...

hahaha, hi Kyna, you're funny. Am laughing while reading the older posts. But your banana bread looks delicious, it is my favorite and we call it banana cake. However, i dont know how to do them, so i just eat them ripe and raw. I've been working on bananas in the lab for a long time, so i know them very well.

Turling said...

This is going to come in quite handy with the amount of banana's my two little monkey's DON'T eat while they're still edible.

Kyna said...

Bernie: Haha, I've posted that clip on other things before because I LOVE IT, and everyone's just like....O_O?

Liz: I like them super-green, like just off the tree :D Yum. I can't do bananas on cereal. I'm very weird about food in general. One day maybe I'll do a post of Kyna's Food Rules. :)

Andrea: Lab bananas? Do you test makeup on them? Bananas wearing lipstick...hehe.

What were we saying?

:D

Turling: Should I expect the UPS man then?

Bub said...

Your recipe does sound delicious, with one exception.

I don't like bananas.

A lipstick wearing banana? Now I'm going to spend the rest of the afternoon wondering what shade would suit it best.

Laura said...

Mmmm I love banana bread! Also, I like my banana's slightly unripe too!

Curbstone Valley Farm said...

I'm with you, I hate overripe bananas, so banana bread becomes something of a staple around here. I like that your bread recipe uses so many bananas too. I have one here that takes 5 per loaf pan, although I'm intrigued by the sour cream. I've never made banana bread with sour cream in the recipe. Might have to give this a try!

Jayne said...

Mmmm I love banana bread!

Rosey said...

I don't have a recipe that included sour cream so I think I will try this. Thanks for sharing.
I buy way too many bananas. I throw them into smoothies.
Rosey

Becca's Dirt said...

Sounds yummy. Once the banana even looks like those little brown spots are coming on I can't eat it. Yuck. Gotta have a green top.

camissonia said...

I love, love, love banana bread!. I've never seen a recipe using sour cream, but it sounds like a winner. My own tried and true recipe uses 3/4 C (1 1/2 sticks) of butter, melted & cooled, in lieu of veggie oil. And, macadamia nuts instead of walnuts. An artery-blogging bonanza, but then again, it's not something we eat on a daily basis. I'm going to try your recipe the next time we happen to have some over-the-hill bananas :)

Kyna said...

I think I'd like to use all butter next time. I think the oil is what gives it the heaviness. I really liked the sour cream addition. I don't know if you will, but let me know! I love sour cream in anything :P