Hello Bakers,
I am loving doing these live tutorials - I hope you enjoy them too. I loaded up the tutorial from Facebook so you can watch here. It’s below right after the pan prep instructions in the recipe. This recipe is a keeper - if you want to leave the topping off - it’s still delicious. As a young baker, I was always looking for the Holy Grail of banana bread and for years I made the Silver Palate recipe and it was good but this one is great.
Lot’s of testing and tasting and here we are - I hope you give it a try. It is great to take to a gathering or to work - anywhere. My last batch went to my Improv teacher as a thank you for such a great class.
Lastly - I am going to start a you tube channel called “RecipeRX” and on RecipeRX I will fix recipes that need fixing - your recipes and I will explain how I do it. If you have a recipe that is not working please send it in to bakingwithcolette@gmail.com so that I can get started. It could be an older recipe too that you want updated.
Please let me know if you have questions and if there is an item you would like me to cover in a live tutorial, please let me know.
Happy Baking, Colette XO
BANANA BREAD with Crunchy Banana Cinnamon Topping
Yield: 1 9-inch (23-cm) loaf, 10-12 slices or 6 large, 12 regular and 24 mini muffins
Equipment
9 x 4-inch (23 x 13-cm) loaf pan
Parchment paper
Sifter
Whisk
Spatula
2 medium bowls
Food processor fitted with the metal blade - a mini prep food processor works well too.
Skewer or cake tester for
testing doneness
Scoops (1 large and 1 small) if making muffins
Banana Bread - mise en place
Ingredients
2 cups (9 ounces/255 g) unbleached all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3⁄4 cup plus 1 tablespoon (6 ounces/170 g) light brown sugar
1⁄2 cup (4 ounces/113 g) vegetable oil
1 teaspoon vanilla extract or vanilla bean paste
2 large eggs (3.4 ounces/96 g) eggs
1⁄4 cup (2 ounces/57 g) whole milk, buttermilk, yogurt, or sour cream
2 very ripe large bananas or 3 small (198-210g), mashed with a fork or a potato masher or a whisk.
Pre baking garnish: 3 ounces (85g) Banana chips and 2 Tablespoons (1 ounce) Cinnamon sugar: 1⁄2 cup sugar (3.5 ounces/99 g) and 1 Tablespoon + 1 teaspoon cinnamon
Position the rack in the middle of the oven. Preheat the oven to 350 F (180 C).
Brush a 9 x 4-inch loaf pan with pan spread (see below) or softened butter or shortening or line muffin pan with paper liners - makes 6 large, 12 medium and 24 mini.
Line the bottom with parchment paper, cutting it to make a sling that extends 1 inch (2.5 cm) from either end of the pan.
Whirl the banana chips and 2 Tablespoons of cinnamon sugar in a food processor or mini prep until the banana chips are in small pieces and well combined with the cinnamon sugar.
Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg onto a sheet of parchment or into a medium bowl.
In medium bowl, whisk together the brown sugar, vegetable oil, vanilla and eggs. Whisk until smooth about 2 minutes.
Add bananas and milk. Whisk until combined.
Add the dry ingredients to the wet ingredients. With a spatula fold the ingredients together, only until the dry ingredients disappear, no more than 15-20 strokes.
Scrape the batter into prepared pan and top with banana chip/cinnamon sugar garnish.
Bake at 350 F (180 C) for about 1 hour until a skewer or cake tester, inserted into the center, comes out clean. ***If you have a convection function on your over, use it for the first 30 minutes and then turn it off for the remaining of baking.
Check at 30 minutes. Typically if it is not done after an hour, reduce the oven temperature by 25 F (15 C) and continue to bake - checking at 5-7 minute intervals.
Let cool on a cooling rack for 10 minutes and then carefully remove from the pan. Let cool before serving.
Note: Banana bread stores at room temperature for 2 days, well wrapped and frozen for up to a month.