Thursday, July 19, 2012

Flour famous banana bread

I made this lovely banana bread a few weeks ago for my sister who was going back to Shanghai.  We usually have this deal, I got her to buy some stuffs for me from Shanghai and I in turn will bake for her some cakes or stuffs to bring back.  Good thing was that my dad bought some bananas which I used for this banana bread.

I kind of like the idea of taking a photo of the baked good with the book.  It gives you an idea how the end result will look in comparison with the photo from the book.  So here it is.  Unlike most banana bread that only requires you to mix the wet & dry ingredients, this one needs you to whip the eggs and sugar till fluffy hence the texture of this bread is more cake like and light.  The recipe as follows:

Flour's Famous Banana Bread adapted from Flour, Joanne Chang
What you need:
1.5C all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon (original uses 1/4 tsp)
1/2 tsp salt
1C plus 2T sugar
2 large eggs
1/2C canola oil
5 medium very ripe bananas, peeled and mashed (original uses 3.5 ripe medium bananas)
2T yogurt (original uses creme fraiche or sour cream)
1 tsp vanilla
3/4C toasted walnuts, chopped

What you do:
1. Preheat oven to 170C, position rack in the centre of the oven
2. Sift together flour, baking soda, cinnamon and salt into a bowl, set aside
3. Using a mixer, beat sugar and eggs until light and fluffy, about 5-8 minutes
4. Set the speed to low, drizzle in the oil then add bananas, yogurt and vanilla and continue to mix on low speed until just combined
5. Using rubber spatula, fold in the flour and nuts until thoroughly combined, no flour streaks should be visible
6. Pour batter into 9x5inch loaf pan, smoothen the top and bake for about 50-1 1/4 hours or until golden brown on top and the centre of the cake springs back when touched
7. Let it cool in the pan for at least 30min and remove from the pan to finish cooling

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