Friday, July 20, 2012

Flour's Famous Banana Bread



This weekend was a wonderful one in a very long time. Clouds kept playing hide and seek, but it drizzled and then it rained. Monsoons are finally here :) and if you have ever stayed in Bangalore you know what i am talking about, rains just lively up your mood like a Bob Marley song. Saturday was fun with some quality time at cousins place over dinner and a new movie - Cocktail. Sunday started with munching on kachoris with tamarind chutney and filter coffee for breakfast at near by shop and then gradually progressing into a lazy afternoon where i just watched rains from my window at home. By evening rains slowed down a little and I was all set in the kitchen to make this awesomely fabulous banana bread to accompany a cup of masala chai ( i love sipping chai =)). High on energy after chai and feasting on one of these minies, not only did i pack Rakhis for my brothers in US but also wrote them hand made cards. It was just so wonderful :)


Flour's Famous Banana Bread
Adapted from Chef Joanne Chang of Flour Bakery in Boston on Food Network

Equipment

Mini loaf pans / Muffin moulds

Ingredients

1 2/3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar + 1 tablespoon honey
2 eggs
1/2 cup oil
3 1/2 very ripe bananas, mashed
tablespoon milk / curd (I replaced sour cream)
1 teaspoon vanilla extract
2/3 cup walnuts toasted and chopped 

  • Preheat oven to 180 degrees celcius. Grease the mini loaf pans with oil and keep aside
  • In a medium bowl, sieve together the flour, baking soda, cinnamon and salt
  • In a large bowl with an electric mixer, whisk the eggs and sugar until light and fluffy (approx 10 minutes)
  • Gradually drizzle in oil.
  • Add mashed bananas, milk and vanilla. Mix to combine
  • Fold in the dry ingredients and the nuts just until combined. Do not overmix.
  • Pour into lined loaf pans and bake for 20-25 minutes until done. ( I reduced the temperature to 150 degree celcius in the last 5 minutes to get more brown look)
  • Cool in pan for 15-20 minutes then turn out onto a cooling rack
  • Store in an air tight container for up to 2 days (if it lasts that long!)
Each batch makes 25 mini-loaves, with the batter about 3/4 full in the loaf pans. The bread were super moist and full of flavour and oozing sweet aroma of cinnamon. Its a simple recipe and will encourage you to give it a shot. Happy Baking :)

2 comments:

  1. they seem so delicious ... I need 1 cutting Chai with every piece i eat ..

    ReplyDelete
  2. Sure. Done deal. Waiting for you to come visit us.

    ReplyDelete