Thursday, 3 May 2012

Mini Banana Bread Loaves

Once again my husband bought bananas, ate only 1, and left the rest to ripen beyond the point of wanting to touch them! Nobody at my house wants to eat the blackened, mushy bananas. These poor bananas needed a home badly and was calling my name. Long before my pastry training, I already started making banana bread and knew this recipe will be perfect for super ripe bananas. It always comes out soft, moist and full of flavour!

This is how dark the bananas became! Perfect for bread. 

Banana Bread (recipe from Martha Stewart, with my own slight variations)

  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees. Butter loaf pans; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
    **IMPORTANT - make sure all ingredients are at room temperature in order to form an emulsion**

  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

    The batter should look like this =]
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool
    I used 2 mini loaf pans 5.5"x3" and had leftovers for 3 muffin cups. 

    Bake Times at 350F
    5.5"x3" pans - 40 minutes 
    muffin cups - 25-30 minutes
    9"x6" pan - 1 hour and 10 minutes