Yum
How are you liking our Daylight Savings time? I'm always bummed when I wake up and we've lost an hour but I really love the lighter evenings!
So being bummed when I woke up I decided to bake something for breakfast (or actually brunch by the time I got up, oops!...) from a new cookbook Iinherited bought recently. It's called Bake Good Things by Williams-Sonoma: Simple Techniques & Foolproof Recipes for Everyday Eating.
This book will bring your baking level up a notch by teaching you different baking techniques. The book is full of recipes to make cookies, muffins, cobblers, pies, cake, cupcakes, biscuits, breads, & pizzas! YUM!!!
The book is broken up into sections that concentrate on a certain baking technique. I immediately went to the section on Muffins & Quickbreads (my favorite). To quote the book:
The recipe made 2 loaves but I scaled it down to make 1 loaf which is plenty for us to, with leftovers for several days. This also includes bananas, with are a healthy ingredient to bake with. The lend natural moistness and will replace heavy oils. Who doesn't love healthier baking?? You will want over-ripe bananas that are mashed really well with no lumps remaining. I use a fork, but a potato masher works great as well.
The bread turned out really moist with the addition of sour cream along with the bananas. It's simple to mix together and uses pantry staples. We just loved the flavor and texture of this bread. A hint of cinnamon and nutmeg add a nice deep earthy flavor. To add some decadence, dark chocolate chips can be added to the batter if you like. I kept it simple this time around, sticking to recipe. I use this loaf pan, which has served me well, but this is also a really good pan to use.
This light, moist and crumbly bread will have you reaching for the coffee and a good book!
Enjoy!
Brown Sugar-Sour Cream Banana Bread
slightly adapted from Bake Good Things
makes 1 loaf
cooking spray
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 1/2 large, extra ripe bananas
1 egg, large
1/2 cup brown sugar, firmly packed
1/4 cup sour cream
1/2 tsp vanilla extract
2 Tbls unsalted butter, melted
Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Spray a 9x5" loaf pan with cooking spray.
In a bowl, sift together the flour baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and melted butter. Add the flour mixture and whisk to combine. (Don't overmix - only until combined)
Add the batter to the prepared pan and sprinkle the top with turbaned sugar. Baked until a toothpick inserted into the center of the loaf comes out clean, about 35 minutes.
Let the banana bread cool slightly in the pan, and on a wire rack, then turn the loaf out onto a wire rack to cool completely before serving.
So being bummed when I woke up I decided to bake something for breakfast (or actually brunch by the time I got up, oops!...) from a new cookbook I
This book will bring your baking level up a notch by teaching you different baking techniques. The book is full of recipes to make cookies, muffins, cobblers, pies, cake, cupcakes, biscuits, breads, & pizzas! YUM!!!
The book is broken up into sections that concentrate on a certain baking technique. I immediately went to the section on Muffins & Quickbreads (my favorite). To quote the book:
"Muffin-making requires three basic mixing techniques: creaming the butter, combining the dry ingredients, and then blending them together with some form of liquid".So I decided to make their Brown Sugar-Sour Cream Banana Bread. We always love a good banana bread, and this sounded delicious. (Trust me it is....!)
BROWN SUGAR-SOUR CREAM BANANA BREAD
The recipe made 2 loaves but I scaled it down to make 1 loaf which is plenty for us to, with leftovers for several days. This also includes bananas, with are a healthy ingredient to bake with. The lend natural moistness and will replace heavy oils. Who doesn't love healthier baking?? You will want over-ripe bananas that are mashed really well with no lumps remaining. I use a fork, but a potato masher works great as well.
The bread turned out really moist with the addition of sour cream along with the bananas. It's simple to mix together and uses pantry staples. We just loved the flavor and texture of this bread. A hint of cinnamon and nutmeg add a nice deep earthy flavor. To add some decadence, dark chocolate chips can be added to the batter if you like. I kept it simple this time around, sticking to recipe. I use this loaf pan, which has served me well, but this is also a really good pan to use.
This light, moist and crumbly bread will have you reaching for the coffee and a good book!
Enjoy!
Brown Sugar-Sour Cream Banana Bread
slightly adapted from Bake Good Things
makes 1 loaf
cooking spray
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 1/2 large, extra ripe bananas
1 egg, large
1/2 cup brown sugar, firmly packed
1/4 cup sour cream
1/2 tsp vanilla extract
2 Tbls unsalted butter, melted
Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Spray a 9x5" loaf pan with cooking spray.
In a bowl, sift together the flour baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the bananas, eggs, brown sugar, sour cream, vanilla, and melted butter. Add the flour mixture and whisk to combine. (Don't overmix - only until combined)
Add the batter to the prepared pan and sprinkle the top with turbaned sugar. Baked until a toothpick inserted into the center of the loaf comes out clean, about 35 minutes.
Let the banana bread cool slightly in the pan, and on a wire rack, then turn the loaf out onto a wire rack to cool completely before serving.
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