Wednesday, November 10, 2010

Banana Bread (Quick Bread)

This morning, my son had to wake up at 5.30am for his school attachment and since I had a few very ripe bananas in my kitchen, and I had some time before my gym class, I decided to bake banana bread!  Sorry I forgot to take photos except for these.

One recipe yielded 3 small loaves as seen here.  I can't believe the bread is SO light, it feels like chiffon cake!!  I've tried many recipes before and some were better than others, but this one must be the best.  Since last week I've been using Elle & Vire or President butter for all my baking, and so far the cakes and breads have turned out much nicer, more tender, tastes so much better and not so oily.

You can see the lighter colour bits are the bananas.  I added raisins too.

2 eggs
1 cup Muscovado sugar
3 very ripe bananas, mashed
1/2 cup unsalted butter
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1/2 cup nuts or raisins (optional)

Pre-heat oven to 350 deg F and use a 9x5 inch loaf tin.
Use the creaming in method.  Bake for an hour or so.

I am presuming you know how to bake so am not adding the method here. 

For my friends out there who love to bake a great cake, I challenge you to know more about your ingredients before choosing a recipe or even changing anything in the recipe.  I learned so much in the past few weeks, especially about butter (there are different grades with diffferent percentages of fat), cheese, sugars, leavening and flours.  There's lots of information on the internet so take advantage of that. 
Meanwhile, I'll continue my research and will post recipes when I feel that I've found a great one.  If you know of great recipes, share them with me too!