Banana bread recipe nyt

This easy cake — no mixer required — is a popular staple at Bakesale Betty in Oakland, Calif.

This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream. Log in or sign up to save this recipe. Heat the oven to degrees.

Banana bread recipe nyt

This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat. Log in or sign up to save this recipe. Heat the oven to degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper. In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth a few lumps of banana are OK. Stir in the sour cream. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix just until the flour is fully incorporated, making sure to scrape the bottom of the bowl. If using chocolate chips or walnuts, fold them in at this stage. Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing.

GREAT bread nonetheless! The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced.

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Featured in: Top Kitchen Toy? The Cellphone. Log in or sign up to save this recipe. Heat oven to degrees.

This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream. Log in or sign up to save this recipe. Heat the oven to degrees.

Banana bread recipe nyt

This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat. Log in or sign up to save this recipe. Heat the oven to degrees. Grease an 8- or 9-inch loaf pan with nonstick spray and line the bottom with parchment paper. In a large bowl, whisk together the eggs, bananas, butter, brown sugar and vanilla until smooth a few lumps of banana are OK. Stir in the sour cream. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.

Vimms lair

Add Note. The bread is delicious and probably is the best banana bread I've ever had. It didn't rise as much which was expected since spelt flour is somewhat heavier than white flour. In a medium bowl, whisk the flour, baking soda and salt to combine. Stay lumpy and clumped in hand mixer. This was tasteless, dense and dry. Foods must have no separate thin liquid, but should be soft and moist. As a subscriber, you have 10 gift recipes to give each month. Save to Recipe Box Log in or sign up to save this recipe. Italian Wedding Soup Lidey Heuck ratings with an average rating of 5 out of 5 stars 1, Next time will try it with nuts and dark chocolate.

This easy cake — no mixer required — is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.

Remove bread and cut off one slice. Love how crunchy the raw sugar makes the top. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Personal Growth Documents. Your rating. I used this metric conversion g butter g brown sugar 2 eggs g bananas - 3 large g self raising flour Grind of sea salt Topping 30g flaked almonds 20g brown sugar Shake of cinnamon Is this helpful? Add to Your Grocery List. Made these as muffins; baked for 20 minutes. It had a wonderful rise. Easy Waldorf Salad Lidey Heuck ratings with an average rating of 4 out of 5 stars More Recipes From Julia Moskin. It uses almond flour and rice flour as flours, and no additives such as xanthan gum. This recipe yielded bread evenly baked clear through. I also make it successfully as muffins in parchment paper baking cups, baked for about a half an hour which I'm sure can also be done with the current recipe.