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Banana Bread

taken from here

BANANA BREAD
Author: Gal Meets Food
Prep time:  20 mins
Cook time:  1 hour
Total time:  1 hour 20 mins
Serves: One 9×5 loaf
INGREDIENTS
  • 1½ cups very well mashed banana (3-4 large bananas)
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • ⅛ to ¼ freshly ground nutmeg {to your taste}
  • 2 large eggs
  • 1 cup granulated sugar (I always add a slightly heaping cup)
  • ½ cup plus 1 TBSP canola oil
  • 3 TBSP sour cream {regular or light}
  • 1 slightly heaping tsp pure vanilla extract
  • Cooking spray
  • Special equipment: 9″ x 5″ loaf pan
INSTRUCTIONS
  1. Preheat your oven to 325°F.
  2. Mash the banana very well in a medium bowl. Set aside.
  3. Sift together the flour, baking powder, salt, cinnamon and nutmeg into a small bowl. Set aside.
  4. Add the eggs and sugar to the bowl of a stand mixer fitted with the wire beater attachment. Beat together for 1 minute on medium speed. Stop to scrape the bottom and sides of the bowl. Continue mixing on medium speed for 5 more minutes. (If you’re using a handheld electric mixer you’ll want to beat it together for closer to 10 minutes). 
  5. With the mixer on LOW speed, drizzle in the oil as slowly as you possibly can. You don’t want to squash all that air you just incorporated into the eggs & sugar!!
  6. Turn off the mixer and add in the sour cream and vanilla. Mix on low speed until just mixed in. Add in the flour mixture and mix on low again until it is just incorporated. Add in the mashed banana and mix one more time for 10 seconds. Scrape the bottom and sides of the bowl and give the batter a few turns to be sure there are no stubborn clumps of flour left anywhere.
  7. Thoroughly spray the bottom and sides of a 9×5 loaf pan with cooking spray. Transfer all the batter to the loaf pan. Bake for 1 hour. The middle of the loaf should spring back slightly if it’s done. If it sinks it needs a few more minutes. Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for about 30 minutes. Run a knife along the edges of the bread to loosen it from the bread. Place one hand on top of the bread and flip the pan over. Pat the bottom of the pan lightly with the heel of your hand until you feel the bread loosen. Flip the bread back over and set it on the wire rack. Serve it immediately if you want it warm or allow it to cool completely. Store in an airtight container for up to 1 week (best within 3 days though I think!)
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Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
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