Sunday, June 14, 2009

Sunday breakfast - Banana Bread

Woke up at 6am this morning. Forgot to turn off the alarm.

Saw some banana in the kitchen, got an idea, fired up the computer and get into my favorite website, JoyofBaking by Stephanie Jaworski.

She got a fantastic banana bread recipe which I tried at least 3 times, all came out good. Only one advice, let the bread cool first before take out from the pan. I got inpatient once and the bread broke into multiple pieces.

Here is the recipe, thanks to JoyofBaking.


1 cup (115 grams) walnuts, toasted and coarsely chopped (optional)

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon vanilla essence


Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

It is very very good. I am happy with the result.

1 comment:

Tan Kien Boon said...

U know what.. u really stir up my passion to take up cooking and baking too..