11:35 PM | Posted in

One of the most wonderful books I ever found at an estate sale was Cook, My Darling Daughter by Mildred Knopf. The book is a total joy to read, written for her daughter who was just beginning to entertain in her own home. A version of her banana bread recipe is the only one I make now. It is perfect - tender, flavorful, and works every time. It isn't your typical quick bread, but is made like a cake. Try it in any case, and be sure to look at Step by Step: Banana Bread before you start.


Prep Time: 25 minutes
Cook Time: 1 hours,
Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
1 cup mashed banana (about 2 very ripe bananas)
1 Tbsp. buttermilk (yes, 1 tablespoon)
1/2 tsp. cinnamon
2 Tbsp. sugar

Preparation:

Preheat oven to 350 degrees. Grease and flour a 9x5" loaf pan and set aside. Cream butter with 1/2 cup sugar and brown sugar until light and fluffy. Add egg and beat well. Sift flour with baking soda, salt, 1 tsp. cinnamon, and baking powder. Mix banana with the buttermilk in small bowl.
Add flour alternately with the banana/buttermilk mixture to the butter mixture, stirring after each addition until smooth. Pour batter into prepared pan. Combine 1/2 tsp. cinnamon with 2 Tbsp. sugar, mix well, and sprinkle over batter.

Bake in 350 degree oven for 45 minutes to one hour. Remove from oven, then remove from pan and cool on a wire rack. Store in plastic bag. This actually gets better the next day, if you have any left! 12 servings
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