Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Monday, November 15, 2010

Banana Bread

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I've been making the same banana bread for years...from the Better Homes & Gardens cookbook (you know...the one with the red and white checked cover...).  I like the recipe just fine.  But I'm also wondering if there's something better out there.

I've been wanting to try a recipe from Cook's Illustrated for some time now.  But their recipe calls for plain yogurt, which is not something I ever have on hand.  And, banana bread is not a recipe I plan ahead to make.  It's a recipe that gets made when we don't eat the bananas in a timely manner.  When I'm ready to make banana bread, I need to have all the ingredients on hand at that moment....and I never have plain yogurt in the fridge.  Someday I'll try it, just because it's from Cook's Illustrated and I love their recipes.  But it will never be my go-to recipe.

Tonight I had three over-ripe bananas hanging from the hook.  I sadly closed up the CI cookbook (didn't have that yogurt...) and opened up Paula Deen's cookbook to see what she suggested.  Pretty standard ingredients...all in the pantry.  So I quickly whipped it up and popped it in the oven.  Right now it's baking. 

.    .    .    .    .

Banana Bread
(Paula Deen's Kitchen Classics)

Pre-heat oven to 350 degrees.

Cream together:
     1 stick butter (1/2 cup), at room temperature
     1 cup sugar

Add to the mix:
     2 eggs
     1/2 tsp salt
     1 tsp vanilla
     1 tsp baking powder
     1 tsp baking soda
     3 ripe bananas

Once those are mixed well, add:
     1 1/2 cups all-purpose flour, sifted*

Grease a 9 x 5" loaf pan.  Pour the batter in the prepared pan and bake for 50 minutes.**

* Yeah, didn't sift the flour...
**It took 65 minutes in my oven

Results:   It was moist and flavorful....pretty darn good.  I still prefer the BH&G recipe, and will sometime have to try the Cook's Illustrated one.  I also saw Betty Crocker has one with buttermilk that folks on the internet rave about.

Banana Bread
(Better Homes & Gardens, 1989/10th edition)

In a large mixing bowl combine:
     1 cup all purpose flour
     2/3 cup sugar
     2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt

Add to the bowl and mix:
     1 cup mashed bananas (2-3 medium)
     1/3 cup shortening, margarine, or butter
     2 TB milk

Add to the bowl and mix:
     3/4 cup flour
     2 eggs

Stir in:
     1/4 cup chopped nuts

Pour batter into a greased 8 x 4 x 2" loaf pan.  Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from pan and cool thoroughly on a wire rack.  Makes one loaf (16 slices).

So, what's your favorite recipe for banana bread??

1 comment:

PennieS said...

Thank you. Thank you. Thank you for posting the BHG banana bread recipe from 1989! I wore out my book so badly that the page for the recipe is missing. I recently lost my 22 year old son in a car accident and he loved my banana bread. I sent him some in a care package shortly before he died and I can't imagine ever using a different recipe. I do use apple sauce instead of shortening and I don't add nuts.