“This shit is bananas”

Recipe: banana bread

Banana “bread” doesn’t need much introducing, but while it’s been done countless times, it never devolves into a cliche. It’s effortless, affordable, and flexible: a classic through and through. This one by David Lebovitz is moist, slightly spongy, and definitely falls under the “acceptable for breakfast” cakes category. But to be honest, most cakes are breakfast material in my book.

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Just About David Lebovitz’s Banana Cake

1½ cups (210 g) flour
1 teaspoon baking powder (I always use Rumford) <- omitted
½ teaspoon baking soda <- upped to 1 teaspoon
½ teaspoon salt
1 teaspoon ground cinnamon <- omitted — doesn’t do much for me in banana bread
¾ cup (150 g) sugar <- no white in the house (!) but brown worked just as well
2 tablespoons (55 g) melted butter (salted or unsalted)
1 large egg white
1 large egg, at room temperature
1 cup (250 ml) banana puree, made from about 2 very ripe medium-sized bananas
½ cup (125 ml) sour cream, regular or low-fat (I used fromage blanc) <- I used plain low-fat yogurt, which worked magnificently
½ teaspoon vanilla extract
1/3 cup (60 g) chocolate chips or 3 tablespoons (30 g) cocoa nibs <- omitted (some back-of-the-fridge diced mango made a last-minute appearance)

Butter a 9-inch (23 cm) square pan and line the bottom with a sheet of parchment paper (I used a large pound cake loaf pan and did without the parchment paper. Would use the paper next time). Preheat the oven to 350F (180 C).

1. Sift together in a bowl the flour, baking soda, salt. Mix in the sugar (Since brown sugar is kind of moist, I first mixed it with the wet ingredients instead).

2. In a large bowl, mix together the butter, egg white, egg, banana puree, yogurt, vanilla.

3. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the chocolate chips or cocoa nibs and stir until just combined, but don’t overstir: stop when any traces of flour disappear.

4. Scrape the mixture into the prepared pan and bake for 40 minutes, or until the center feels lightly-springy and just done.

5. Cool on a baking rack.

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