Email to Cat      

Brown Sugar Banana Bread

Source of Recipe

From "The Artisanal Kitchen: Baking for Breakfast" by Cheryl Day


Recipe Introduction

"Here is a great way to use those overripe bananas on your kitchen counter. This moist and hearty bread with spices and walnuts is quick and easy to make. The brown sugar adds a caramel flavor that complements the sweetness of the bananas."

List of Ingredients

◦ 2 cups unbleached all-purpose flour
◦ � cup packed light brown sugar
◦ � teaspoon baking soda
◦ � teaspoon fine sea salt
◦ 1 teaspoon ground mace
◦ � teaspoon ground cinnamon
◦ 1 � cups pecans, toasted and chopped
◦ 1 � cups well-mashed very ripe bananas (about 3 bananas)
◦ � cup sour cream
◦ 2 large eggs
◦ 6 tablespoons unsalted butter, melted and cooled
◦ 1 teaspoon pure vanilla extract
◦ 2 tablespoons dark brown sugar for sprinkling (optional)


Recipe

Position a rack in the lower third of the oven and preheat the oven to 350� F. Lightly spray a 9-by-5-inch loaf pan with nonstick spray and line the bottom with parchment.

In a large mixing bowl, whisk the flour, light brown sugar, baking soda, salt, mace, cinnamon, and pecans together; set aside. In a medium bowl, mix the mashed bananas, sour cream, eggs, butter, and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.

Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, until the loaf is golden brown and a cake tester inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.

Makes one 9-inch loaf






❧ Variation�Banana Bread with Chocolate Chips:
Omit the pecans and fold in � cup semisweet chocolate chips instead.