A random babbling on creative spirits-

Random babbling on the creative spirit~painting, sewing, baking, boys, an irresistable God and the next 200 feet~

Sunday, May 10, 2009

oh so fab banana bread

Anyway you make it, plain, nut filled, chocolate chip laced or my fav, with crystallized ginger, this banana bread beats all the rest! The basic recipe comes to me by way of my sister-the ever loving Cooking Light subscriber! It's a good thing.
You can really do it up by making them in muffin tins or mini loaf pans and frosting with the cream cheese frosting once cooled. mmmmm....I served it this way last night at my girly party and it was a hit. Well, I liked it anyway! Happy Mother's Day baking! :) It's what I'd do...

Scrumptious Banana Bread
1 1/2 c mashed banana (I usually just use five-it's better with more!)
2/3 c sugar
1/4 c canola oil
1 egg + 1 egg white
1 3/4 c flour
1/4 t cream of tartar
3/4 t baking soda
1/2 t salt
Preheat the oven to 350 degrees and spray the tins or one loaf pan to prepare. Mash the bananas in a bowl then add egg and white to incorporate. Add in oil then sugar, blending with whisk or mixer on low at each addition. Sift the flour, cream of tartar, soda and salt into the wet ingredients and blend until just incorporated. Do not over blend or the flour will want to tighten up and create a tough loaf! If you are choosing to add yummies, this is the time to blend them it-a cup of chocolate chips or a bar of Valharone dark broken into small chunks is the bomb! I love crystallized ginger and will add about 1/4 cup chopped fine. Nuts always rule with banana bread as well. I like to toast and chop mine first-the fav being walnuts.
At this point I like to let it sit, if time allows, for about an hour. It seems to help with the blending of flavors and the absorption of moisture into the flour-making a tastier loaf all the way around! Pour batter into prepared pans and place on center rack of oven-45 minutes for loaf or about 25 for muffins or small tins. Check for done with a toothpick inserted in center coming out clean. Allow to cool completely before frosting or you'll regret it! Hold out, don't get antsy, it's worth it!

Cream Cheese frosting
1 c cream cheese, softened
5 T butter, softened
2 T sour cream
1/2 c powdered sugar
Blend cream cheese, butter and sour cream until smooth. Add sugar, a bit at a time, and blend until smooth and creaming. Frost and eat!

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