Flat Banana Bread

25 Jun

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I found bananas at Haymarket last weekend for $1/10 bananas. Why any one single person would ever want ten bananas is beyond me, but I saw the slightly bruised beauties and immediately thought BANANA BREAD. After much internal struggle to decide whether chocolate chip banana bread or raisin+walnut banana bread is better, I caved and just made both. The recipe I followed yields enough batter for three mini-loaves, but I guess Bobby’s two full-sized loaf pans were too big for the batter. The result? Two rather flat loaves of banana bread.

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Banana Bread with Chocolate Chips or Raisin and Walnuts
Modified from The Delicious Life

Ingredients
1¾ cups + 2 Tbsp flour (I ran out of AP flour after a cup and made up the rest with self-rising flour)
1½ cups granulated sugar
½ tsp baking powder
1 tsp baking soda
¾ tsp salt
3 small mashed overripe bananas (about 1 cup)
2 large eggs
1/3 cup buttermilk (or, 1/3 cup skim milk + a few squirts of lemon juice)
1/2 cup vegetable oil
splash of vanilla extract
handful of chocolate chips, raisins, and walnuts

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, baking soda, and salt into large bowl. In a separate bowl, combine mashed bananas, eggs, buttermilk, oil and vanilla. Mix dry and wet ingredients until a smooth batter forms.

Grease and flour two loaf pans. This is important because if you don’t, your bread won’t want to come out of the pan. Observe:

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Divide batter among loaf pans and stir in desired ingredients (chocolate chips, raisins, walnuts, baby fingers, etc.). Bake for 35 minutes or until deeply golden brown and toothpick inserted into center comes out clean.

Sadly, all of my chocolate chips sank to the bottom of the batter and I ended up with essentially a layer of chocolate and a layer of bread. Fortunately, the flatness of the bread makes it so you can take a vertical bite and get both flavors in a single mouthful. “But the chocolate chips are all on the top of the bread in the following picture!” you say? That’s because the loaf is upside-down, silly. My bad.

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All in all, this banana bread is pretty tasty. The chocolate chip loaf was a little too sweet, so next time I’ll have to cut back on the sugar. It’s a very moist, cake-y bread, and perhaps a little too chewy for my taste. Perhaps I’ll shorten the baking time  and add a little more baking powder for more leavening power next time.

Length of procrastination: 30 minutes prep + 35 minutes baking

Ways to prolong procrastination: Count the number of B’s used in this blog post. Or, make garlic bread simultaneously. (Guess what the next post will be about!)

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2 Responses to “Flat Banana Bread”

  1. sarah June 25, 2009 at 5:50 pm #

    oh no! the bread came out flat?! and the chips sunk to the bottom?? i suppose the larger loaf pans explain the flatness, but i wonder if the size of the chips matter? regular size ones too heavy? or slippery? weird!

    well, looking forward to seeing your garlic bread :)

Trackbacks/Pingbacks

  1. Garlic Bread (No French Bread Necessary!) « Cooking to Procrastinate - June 29, 2009

    […] The Enablers Flat Banana Bread […]

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