Tuesday, February 18, 2014

End of Journey

Aww .. what a dramatic title . But that is so true , after searching , trying so many banana bread recipes , now is come to the end of searching , I will never change recipe no more ... its so delicious, and still pretty much simple to bake .. the journey is end :P

Flour's Famous Banana Bread
Recipe : Joanne Chang

1 1/2 cup (210) gr unbleached all-purpose flour
1 tsp baking soda
1 /2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup + 2 tbs sugar (230 gr)
2 eggs
1/2 cup (100 gr) canola oil
3 1/2 very ripe, medium banana, mashed
2 tbsp. crème fraiche or sour cream
1 tsp vanilla extract
3/4 cup (75 gr) walnut havles, toasted, chopped

Directions :
Position a rack in the center of the oven. Pre-heat the oven to 325 F. Butter a 9 x 5 inch loaf pan,

In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set a side

Using a stand mixer, beat together the sugar and eggs on medium speed for about 5 minute or until light and fluffy.

On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Add the banana, cream / sour cream, vanilla continue to mix on low speed just until combine.

Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 t0 1 1/4 hours or until golden brown on top,and the center spring back when you press it. Let it cool in the pan on a wire rack at least for 30 minutes .

The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or it can be well wrapped in plastic wrap and frozen up to 2 weeks.


Dewi said...

Sounds yummy! Good to have recipe that you can rely on. This one is a keeper for sure.

Hesti HH. said...

Ya ampuuun mbak, kaget baca judulnya. Kirain mau berhenti ngeblog..hehehe. Tapi kue pisangnya emang menggoda deh!