Banana Bread
mary Lou Yoch
This is a fabulous breakfast or tea bread. Be sure to make extra, because it will freeze for several months.
ingredients
- 1 1/2 cups (210 g) flour
- 1 teaspoon baking powder (I always use Rumford)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup (150 g) sugar
- 2 tablespoons (55 g) melted butter (salted or unsalted)
- 1 large egg white
- 1 large egg, at room temperature
- 1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas
- 1/2 cup (125 ml) sour cream, regular or low-fat (I used fromage blanc)
- 1/2 teaspoon vanilla extract
- 1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs
directions
- 1
Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper. Preheat the oven to 350F (180 C).
- 2
1. Sift together in a bowl the flour, baking powder, baking soda, salt, and cinnamon. Mix in the sugar.
- 3
2. In a large bowl, mix together the butter, egg white, egg, banana puree, sour cream, vanilla and espresso, if using.
- 4
3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don’t overstir: stop when any traces of flour disappear.
- 5
4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done.
- 6
5. Cool on a baking rack.
- 7
Storage: This cake will keep well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.
notes
You can add a shot of hyper-strong espresso to the batter, which is delicious.
Source: David Lebowitz
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