At one time or another, we've all had overripe bananas sitting on our
counter tops waiting to be consumed. Unfortunately, most of the time
they end up in the trash. I'm not a big fan of bananas in general, so
that happens to me all the time. But I absolutely love using them as a
device in baking. I almost purposely let them go brown just to have an
excuse to use them for baking.
Banana
bread is one of those confections that's always great to have on hand
to offer friends when they stop by. Anyone would enjoy a thick slice
spread with cinnamon butter served alongside coffee or tea. It's
perfect for breakfast, brunch, or an afternoon pick-me-up. Banana bread
also makes a great gift at holiday time or can be shared with
coworkers, especially if baked as muffins. Even if you don't like
bananas, like me, you will love this banana bread. The best part about
this recipe is that it uses only two bowls. In one the dry ingredients
are combined and in the other the wet. All one needs to do is dump and
stir. No special culinary expertise required.
A
good banana bread has to be moist but not greasy and sweet but not
cloying. This recipe achieves that by using a half stick of butter and
brown sugar instead of white. To make up for the smaller amount of
butter, applesauce and is used. In most recipes, half the butter, oil,
or shortening can be substituted with applesauce. The addition of sour
cream (yogurt works too) lends richness to the bread without adding
fat. Banana bread is made even better with the addition of nuts and
dried fruit, adding pockets of texture and flavor. This recipe is up to
adaptation: Instead of walnuts and raisins, pecans and dried
cranberries work too. And the addition of chocolate chips make anything
better. These are the endless ways to use those lonely browned bananas
without letting them go to waste.
Dump-and-Stir Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
1 cup light-brown sugar
1 teaspoon salt
2 large eggs
1 cup (about 3 medium) mashed ripe bananas
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup apple sauce
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees F. Butter a large (9-by-5-by-3-inch) loaf pan.
In a large bowl, whisk together the dry ingredients: flour, baking soda, sugar, and salt.
In
a medium bowl, combine the wet ingredients: eggs, bananas, butter,
apple sauce, sour cream, and vanilla. Add the wet ingredients to the
dry ingredients and mix well to incorporate. Stir in nuts and raisins.
Pour into prepared pan.
Bake for 1 hour 10 minutes or until a
skewer inserted into the center comes out clean. Cool in the pan for 10
minutes, then remove to a wire rack to cool completely. Yield: 9 slices.
Cinnamon Butter
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon honey
1/4 teaspoon cinnamon
Thoroughly combine all ingredients in a small bowl. Serve at room temperature.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.