A couple of weeks ago, I baked a double-batch of banana bread. One batch was to be sold at a bake sale on campus, and the other was just for us (though the second loaf eventually was also taken to a Halloween party so that friends could help finish it off). It also was an instance of “baking as stress relief” for me…
The recipe is a family recipe, so behind the jump it goes:
Mixture #1 (dry ingredients):
2 cups cake flour
1 1/2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins (optional)
1/2 cup walnuts (optional)
1/2 cup shredded coconut (optional)
Mixture #2 (wet ingredients):
2 cups mangoes or bananas
1 cup vegetable oil
2 tsp vanilla
Directions: Combine Mixture #1 and Mixture #2 with electric mixer. Preheat oven to 300 degrees. Grease bread or cake pan (or spray pan with nonstick cooking spray), then pour in batter. Bake for 45 minutes or until toothpick inserted into the middle comes out clean.
Note: If you’re using a bread pan, expect to double your time in order to ensure the bread’s cooked all the way through.
Walnuts and shredded coconut are usually omitted when I bake this at home; Dan dislikes the former, and I loathe the latter. I also end up mixing everything with a spatula and lots of elbow grease, since I don’t own a hand mixer. The added benefit (other than the arm workout)? Banana chunks end up embedded in the bread, which ends up adding to the overall dish.
More shots of the finished product:
Oops… I broke the first loaf!
The second loaf turned out just fine, though…
Taking a slice…
I love two things about my family’s banana bread recipe: 1) It has more of a cakelike texture than a breadlike texture so it’s moist and sweet. 2) You can substitute mangoes for the bananas… and likely other things, too.