Tag Archives: cake

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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Meyer Lemon-Blackberry Loaf Cake

17 Jan

Whenever I bake something new, my mom and I conduct a tasting session around our kitchen table. We assess the texture, complexity of flavor, and uniqueness of an item, savoring each bite in between sips of coffee. While I have undoubtedly inherited her sweet tooth, my mom has also taught me to appreciate quality and attention-to-detail. Unlike a main meal, eating a baked good is a special experience that someone enjoys for a few minutes out of his or her day. Pastries are not meant to be wolfed down for sustenance, but should provide simple pleasure and sweet satisfaction. This philosophy has shaped my baking style and recipe selection.

I chose to make this cake because I thought it would pair well with an afternoon coffee or tea, providing just the right amount of sweetness and tender, moist crumb. Plump, tart blackberries spot the cake’s golden interior, like little jewels that burst inside your mouth. With its beautiful appearance and fresh, unfussy flavors, this loaf epitomizes what a great baked good should be in my book.

Recipe courtesy of Foodess

Because I used fresh, juicy blackberries, I increased the original baking time by 10 minutes. If you opt for a dried fruit or one with less moisture, adjust the baking time accordingly. 

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 /4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp finely grated Meyer lemon zest (from two lemons)
  • 1/4 cup fresh Meyer lemon juice
  • 1 tsp vanilla extract
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup fresh blackberries, broken up into small pieces

For the glaze:

  • 1/4 cup Meyer lemon juice (from 1 lemon)
  • 1/2-3/4 cup powdered sugar, sifted

Yields 12 generous slices.

1. Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan, or line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set aside.

2. In the bowl of a stand mixer equipped with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl when necessary.

3. Reduce mixer speed and alternatively beat in ⅓ of flour mixture, followed by ½ of sour cream mixture, and repeat, ending with the last ⅓ of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Using your hands, gently break up the blackberries into small pieces. Use a spatula to gently fold them into the batter.

4. Pour batter into prepared loaf pan and bake for 60-80 minutes, until the top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.

5. To make the glaze, whisk together lemon juice and powdered sugar until there are no lumps. Adjust the amount of powdered sugar based on desired thickness. Drizzle over cooled cake.

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