As spring starts to bloom in Upstate NY, I was overly excited when I found at the supermarket some very nice looking Bananas and Mini Bananas- or as we call them in Guatemala “Bananitos”. The Bananitos look like a regular banana, but they are much sweeter and half the size. One new thing I learned today is that if you don’t have overly ripe bananas, you can fasten the process by roasting them, so you can bring out the sweetness. Put your yellow bananas (not green- it won’t work) on to a cookie sheet, peels and all. Pierce the skins and while the oven is preheating, put them in there and give them about 30 minutes. Let the bananas cool and then peel and mash.
The bread is very cake-like. Depending on how ripe your bananas are, the bake will be sweeter and cakey. I held off posting this last night, because I wanted to try a slice of Banana Bread toasted in the morning. You will not regret it! You can spread a bit of Ricotta, Cottage or Cream cheese on top after it’s out of the toaster oven. It’s delicious!
From Cooking Channel’s Devour The Blog
Yield: One Loaf
1 ½ to 2 cups over ripe bananas (4 mini bananas and 3 medium bananas), mashed
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
½ cup brown sugar, tightly packed
1 teaspoon vanilla extract
2 tablespoons heavy cream
- Preheat the oven to 350°F with the rack in the middle of the oven. Butter and flour an 8½ x 4½-inch loaf pan, set aside.
- In a bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed for about 3 minutes. Add the eggs one at a time and mix well after each. Mix in the vanilla and heavy cream.
- Remove the bowl from the mixer and use a rubber spatula to stir, alternate adding the dry ingredients and the mashed bananas in 3 batches, mixing just enough to combine them.
- Pour the batter into the prepared pan and smooth out the top. Bake for about 1 hour or until a tester comes out clean. If the top is over browning after 45 minutes, gently drape the top with foil.
- Let the bread cool for 20 minutes and if you want, you can take it out of the pan.
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