Wednesday, January 27, 2010

Baking Time

Just home from the grocery store .... sigh. Even though I saved about $150 in coupons - I still spent a bit over $300 - so not a really productive couponing day - but did have to pick up lots of "needs" - vitamins for the kids, ect. These things don't go on sale often, and when they do, usually my coupons are expired - so now I buy them when I need them - as long as I have a coupon ! Also stocked up on meats - so the freezer is happy for awhile as well.

The best buy (ok, the free mustard, and free pretzels, and free ice cream were pretty good buys) - was bananas - at .49 cents a pound ! Of course, they were just getting brown spots - not going to last long - but when you LOVE banana bread - and your kids LOVE banana bread - 6 lbs of banana's is nothing !

So - with all these bananas - I'm going to try some new recipes - like this one from obsessed with baking


DH loves blueberries - and I do have some frozen, so I'll make mine just like hers.

Light Banana Bread
Makes 1 9-inch loaf, serves 10

Nonstick baking spray with flour
1 1/2 cups unbleached all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar -- divided (I used 1/2 cup)
3 very ripe bananas (about 1 1/4 pounds), mashed well (about 1 1/2 cups) (I used 1 cup)
1/4 cup plain low-fat yogurt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
2 large eggs
1/4 cup chopped walnuts (optional) (I used 1 cup blueberries)

Heat oven to 350. Spray loaf pan with baking spray. Mix flour, cake flour, baking powder, baking soda, salt and 1/4 cup of the sugar in medium bowl. Set aside.

In separate bowl, mix mashed banans, yogurt and vanilla. Set aside.

Beat remaining 1/2 cup sugar and butter with an electric mixer on medium high until light and fluffy, 3-5 minutes. Add eggs, one at a time, beating well after each.

Reduce mixer speed to low. Beat in half of flour mixture, then one-third of banana mixture. Add half of the remaining flour, then one-third of banana mixture. Repeat once more, being careful not to overmix -- batter will be thick and chunky. Fold in add ins, if using.

Scrape batter into pan and sprinkle with walnuts, if using. Bake about 55 minutes, until toothpick comes out with just a few crumbs. Cool in pan 10 minutes, then remove and transfer loaf to wire rack.

AND SOMETHING NEW FOR THE KIDS -

Alice’s Sour Cream Chocolate Chocolate Chip Banana Bread
Makes 1 regular loaf, or 2 mini loaves

Ingredients:

1 stick of salted butter, softened to room temp.
1/2 cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work too)
*optional 1/2 cup of chopped walnuts

Directions:
Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable).Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.

2 comments:

Marti said...

That chocolate chip banana nut bread sounds wonderful. Have you tried it yet?

Jerzy said...

Yes, it was wonderful ! And it froze very well too ! I'd send you a loaf ... but with 4 kids... it's already gone. I will be making more though !