Sunday, October 26, 2014

High Altitude Banana Bread Recipe

Sunday, October 26, 2014
This week I made some banana bread to take to a play date and my little helper got to hang out and taste test.  He loves to be in the kitchen and most of my baking is done with him on my hip.

He helped me measure the ingredients, nodding and jibber jabbing away when I asked him what went where.  Then he helped me stir it all up.  This banana bread calls for 3 bananas in each loaf and it tastes fully loaded and delicious.

He sure liked it.

I like to eat most things warm out of the oven and I don't like to wait!  Years in a professional kitchen have spoiled me forever.  Nothing tastes as good when you are out to eat as when you are in the kitchen making it yourself.

This little monster devoured the end piece in a matter of minutes.

[yield: 1 large loaf pan]


2 1/2 to 3 ripe bananas
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
1/3 cup canola oil
1 tsp. salt
dash of cinnamon
1 1/2 cups AP flour
1/4 tsp. + 1/8 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. water

1. Mix the bananas until they resemble a puree.  I like to place mine in a large bowl and mash with a spoon or whisk.  Mix in sugar, eggs, oil and vanilla until well combined.

2. Combine salt, cinnamon, flour, baking soda, and baking powder with a whisk.

3. Add the wet to the dry and mix until combined.  Then add in the water at the end and mix until smooth (but don't go crazy).

4. Bake at 350 F for 40-50 minutes until done.

-I like to line my pans with parchment paper or foil to make sure I can get my large loaf of bread out in one piece.  This makes it super quick and easy, nobody likes broken banana bread!

-When my bananas get really brown and soft, I peel and freeze them in baggies.  The best banana bread comes from really ripe bananas.

-Try not to open the oven until the end of the baking time.  If your bread is always a little flat and cracked, that could be one of the reasons why.

-This recipe also makes great banana muffins!

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