I love baking. I love to mix ingredients that aren’t always appealing on their own, but when combined with others, they create something delicious. Magic and science working together in an oven.
I baked Banana Bread yesterday. I bought bananas a while back and, like a lot of people, they ripened before I could eat them all – so I put them in the freezer. The answer to all your banana problems: stick it in the freezer. And I forgot about them. Well, sort of. It isn’t that hard to forget about a few, frozen solid, beyond-brown bananas, because they’re staring at you every time you open the freezer door. I just kept putting it off, saying, “I’ll make them soon”.
I finally got tired of looking at them and decided to make Banana Bread, and I’m so glad I did. I love the smell of Banana Bread baking. It reminds me of my paternal grandmother’s house. She introduced me to Banana Bread years ago. She showed me how she liked eating it – making it warm in the toaster oven and spreading cream cheese on it – simply divine. I’ll eat it without cream cheese, of course, but it isn’t the same. Every time I make or eat Banana Bread, I think of her. I’ll have to make an extra loaf soon and send it to her.
from Advanced Bread and Pastry by Michael Suas
1/2 ounce Buttermilk
1/8 teaspoon Vanilla Extract3 1/4 ounces Sugar
1 5/8 ounces Brown Sugar
2 ounces Eggs
2 ounces Canola Oil
4 7/8 ounces Bread Flour
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/8 teaspoon Cinnamon
1 1/2 ounces Walnuts (optional)
- In the bowl of a mixer fitted with the paddle attachment, premix the bananas, buttermilk, and vanilla extract until broken up. Reserve.
- Combine the sugar, brown sugar, eggs, and canola oil int he bowl of a mixer fitted with the paddle attachment and mix until well incorporated.
- Combine the dry ingredients and add to the wet ingredients and mix until 50% incorporation.
- Add the banana buttermilk mixture and then add the walnuts and mix to incorporate.
- Deposit into sprayed pan three-fourths up the pan.
- Score along the length of the loaf, 1/4 inch deep with a scraper dipped in vegetable oil.
- Bake at 335F for 40-45 minutes or until golden brown and the surface bounces back to the touch.