Tag Archives: bread

My Favorite Banana Bread

25 Feb

When I first began baking, I insisted that everything I made was absolutely delicious. I fiercely defended my rock-hard pound cakes, puddle-shaped sugar cookies, and acridly-sweet brownies. Over time, I learned that one must accept failure in order to develop outstanding recipes. Few baked goods come out perfect after the first try, and even then, an experienced baker will elevate them from great to excellent. My tireless pursuit of the perfect banana bread taught me this invaluable lesson.

When it comes to classic American treats, everyone has different preferences. Through sampling countless banana breads, from bakeries and my own kitchen, I formulated an ideal version in my mind. A moist, fragrant loaf with a tender crumb and cake-like consistency, this recipe achieved my goal.

This bread appeals to banana purists. Beating the butter and brown sugar creates a light, fluffy texture and a nice lift to the crust. This technique yields an end product closer to a tea cake than a spongy, dense quick bread. Even though it’s wonderful plain, sliced thick and smeared with a dab of butter, I can’t wait to spice it up with chocolate chunks, nuts, and coconut flakes. Because even my perfect recipe offers infinite opportunities for improvement.

Recipe adapted from Donna Hay Magazine via Sweetie’s Home

Adding a handful of walnuts provides a pleasant crunch and toasty flavor.

  • 8 tblsp (1 stick) of unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 2 eggs, at room temperature
  • 2 cups of mashed, ripe bananas (about 4 large bananas)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/2 cup toasted, chopped walnuts (optional)

1. Preheat the oven to 350° F. Grease a 9×5-inch loaf pan with butter. Using a stand mixer equipped with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3-5 minutes. Add the honey and beat for another minute, or until thoroughly combined. Reduce the mixer to medium speed, and add the eggs one at a time. Add the vanilla extract and banana and mix until thoroughly combined, scraping down the sides of the bowl when necessary.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and walnuts. On low speed, add the dry ingredients to the wet ingredients, mixing until just barely combined. A few streaks of flour are OK.

3. Pour the batter into the prepared pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out with moist crumbs attached. Cool in pan on a cooling rack for 10 minutes, then remove the bread and allow it to cool completely.

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Weekly Snapshots

8 Nov

Lunch at one of my favorite places in L.A. I have an entire post dedicated to this lovely spot coming up. In the mean time, can any locals guess where this is?

As the end of my first semester of college draws near, I have been swamped with endless reading assignments and essay deadlines. I cannot believe time has passed so quickly–my weeks spent mostly in the library, nose buried in a pile of books. My workload has not allowed for much experimentation in the kitchen, nor have I longed to do so, quite honestly. While I maintain a healthy diet, my meals have slipped into a monotonous pattern dictated by simplicity and efficiency.

This past week, anything that I could pile onto whole wheat toast (homemade tuna salad, almond butter and bananas, and scrambled eggs with basil) qualified as dinner. My breakfasts have been sad repeats of a granola bar and fruit, usually wolfed down while power-walking to class. So this weekend, I look forward to indulging in foods I crave during the school days. This means obligatory visits to my favorite breakfast café and the newly opened Din Tai Fung Dumpling House in Glendale. That’s what weekends are for, right?

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Every week, my mom surprises me with a different, hand-made flower arrangement in my room. One of the top three reasons I love coming home (after a good, long shower and clean sheets).

Flatbread pizzas from The Bread Lounge in the Downtown Arts District.

Homemade salad topped with the most perfectly soft-boiled egg. Eggs add richness and satisfaction to any vegetarian meal.

My family and I went out to our first dinner in months at Connie & Ted’s in West Hollywood. It doesn’t get much better than classic American desserts, done right.