Saturday, July 16, 2016

Better Than Flour Banana Bread

June 16,2016
This is a keeper for sure!! Delicious, comforting and all banana bread-y. I did not miss the sugar; in fact felt that the banana flavour was more pronounced. I suspect the same could be said of my family because of how fast the banana bread were devoured. I must say, they tend to favor the minis baked in the brownie bite pans. So easy to swing by the kitchen and pop a tasty mosel (almost without anybody the wiser.)

3/4 cup walnuts/coarsely chopped ( I used pecans)
1 1/4 cups all purpose all-purpose flour
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt
3 large eggs
6 Tbsp. sugar ( 3 Tbsp. sugar and 1 1/2 Tbsp. Splenda with sugar)
1/3 cup vegetable oil
3 or 4 large super-ripe bananas ( Black and spotty on the outside and soft and sweet on the inside)
6 Tbsp. creme fraiche ( I used sour cream)
1 Tbsp. Vanilla extract

Place rack in center of oven and preheat to 325F (165C). Butter and flour a 9 -by-5-in loaf pan or muffin pans or pans of your choice. I used William Sonoma Mini Loaf Pan Plaque and William Sonoma's Goldtouch Non-Stick Brownie Bites pan. It allows to us to indulge in deliciousness while maintaining some control on our consumption.

Toast the walnut or pecans on a baking sheet for 8 to 10 minutes until lightly toasted. Set aside to cool.

In a medium bowl, stir the flour, baking soda, cinnamon, and salt. Set aside.

Using a hand or stand mixer fitted with a whisk attachment, beat eggs and sugar on medium speed for about 5 minutes, or until light and fluffy ( or whip by hand for about 8 minutes.)

With the mixer on low speed, slowly drizzle in the vegetable oil. Be sure not to pour the oil in all at once; add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter.

In a medium microwave-safe bowl, mash all but one of the bananas thoroughly with a fork ( I mashed all the bananas). Microwave on high for 60 seconds until hot, and bananas have broken down, get soft and mushy. Mash the remaining banana if not used earlier, and add to the cooked banana. I do this the night before so it has time to cool. Refrigerate covered. Before using, add the creme fraiche and vanilla extract, mix until throughly combined.

Add the banana mixture to the egg mixture and mix at low speed until just combined. Fold in the dry ingredients and nuts by hand with a rubber spatula until lightly combined, so there are more flour streaks in the batter.

Pour into prepared pan. Bake for 20 minutes until the top of the banana bread is pale golden brown and springs back when you poke it in the center. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes, then pop the bread out of pan.

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