Monday, June 20, 2011
Apparently, I bake in spurts. Sorry for the wait (though rest assured, there are a couple more entries in store soon). Also, apologies for not having a photo of the inside of this banana bread -- I took this to work to share, and it just looks funny to bring something to work with a piece missing. It's way easier to remove, say, one cookie, than one slice of bread, or one piece of a layer cake, without it being noticable. But suffice it to say that this looked pretty much like any other banana bread in the middle.
This tasted alright, but I have to say, it didn't quite live up to Cook's Illustrated's standards, 'cause it took forever before the middle was fully done, and by the time the toothpick finally came out clean, the outside was a tad overdone, so the loaf ended up a bit overbrowned and a touch on the dry side. It still tasted alright, but I'm not sure if I'd make this recipe again -- I'll probably try some others, looking for a recipe that comes out moist but still done in the center. Still, it wasn't bad, and maybe it'll come out a bit better if you try it yourself. It's worth a shot.
From "Baking Illustrated"
2 c flour
1 1/4 c chopped walnuts
3/4 c sugar
3/4 tsp baking soda
1/2 tsp salt
3 overripe bananas, mashed
1/4 c plain yogurt
6 tbsp butter, melted and cooled
1 tsp vanilla
1. Grease and flour a 9-by-5-inch loaf pan. Move an oven rack to the lower-middle position and preheat to 350 degrees.
2. Whisk together the flour, sugar, baking soda, salt and walnuts.
Mix together the mashed bananas, yogurt, eggs, butter and vanilla. Fold in the flour mixture until just combined.
3. Pour into prepared pan and bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.
4. Cool in pan 5 minutes, then depan onto a rack.