Banana Bread

Man oh man have I struggled with this recipe. I never enjoyed bananas in dessert. The idea of it did not amuse me. Imagining a mushy banana texture was a big no no in my dictionary until....

So in one of the kitchens I worked at, I met a cook who was mainly responsible for cooking the employee food. His job is much harder than people think and he was VERY talented; too talented to stay in the kitchen too. Anyway, on a non so busy afternoon, he made his specialty: banana bread. I thought the idea of it was weird and had a  hard time imagining it, but that was before being introduced to the world of bread/dessert. The smell was insane and I secretly wanted to have a piece but was too much of an idiot to admit it. He had that smirk on his face and left a fresh hot piece with a cold chunk of butter in a cute small plate on my section where I worked and walked away. I waited for him to go and ate a piece. You guys, I can't explain it but it was an explosion of flavor and I begged him for the recipe. Of course, with a smirk again, he refused to give it to me because he wanted to enjoy the glory for a while. "I don't need it anyway. I bet you I can create a better one anyway", I said. Of course, I had no idea where to start and knew I would lose the challenge. 

It took me a WHOLE YEAR of weekly trials to get it right. A WHOLE YEAR. Many of my friends and family ended up being my lab rats that year. Poor them!

Anyway, I must admit that adding the brown sugar was a key ingredient. I received that as a hint because he had pity on me as he saw me trying a lot and decided to give me one clue. Thank you Terry!!! Check out his Facebook page https://www.facebook.com/midnightbakerandcatering/ and get his cookbook https://www.facebook.com/ezmealscookbook/  if you're in the states. This guy is awesome! 

Anyway, so I was finally able to develop my own butter free banana bread recipe. It's not too heavy but filling enough; fluffy yet somehow moist, and guilt free without the butter yet getting your buds to want seconds. Try it out and let me know what you think but please make sure you follow it to the point because every step is crucial and makes a difference. 

🍋Tools:

  • 1 standard loaf pan
  • 1 spatula (to scrape the batter into your loaf pan)
  • 1 whisk (for the eggs)
  • 1 fork (to mash the bananas)
  • 1 small bowl (for the eggs and bananas)
  • 2 medium sized bowls (to mix the ingredients)
  • 1 sifter ( to sift the dry ingredients)
  • Measuring cups and spoons

🍋INGREDIENTS:

  • Vegetable Oil: 1/2 cup
  • Sugar: 1 cup (1/2 brown + 1/2 white)
  • Eggs: 2 whole 
  • Really Ripe Bananas: 2 cups (3-4 pieces) MASHED WELL with a fork 
  • All Purpose Flour: 2 cups (sifted)
  • Baking Soda: 1 teaspoon
  • Baking Powder: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Milk: 4 tablespoons
  • Vanilla Extract: 1 teaspoon
  • (Optional : 1/2 cup of roughly chopped walnuts by hand)
  • Extra Butter and flour for greasing the pan

🍋 METHOD:

Heat the oven at 350 F or 180 C. Make sure the rack is placed in the middle of the oven and not at the very bottom.

Get your loaf pan and grease it with one shallow layer of butter. Dust it with some flour, tap the excess, and set aside.

In a medium bowl using a whisk, mix the oil with the two types of sugar and set aside. Add the beaten eggs and well mashed bananas to the oil mixture. Now add the vanilla and keep aside.

In another medium bowl, add the sifted flour with the baking soda, baking powder, and salt. You should have two bowls by now, one with a dry mix and another with a wet mix.

Using a spatula (NOT A WHISK), add half of the flour mixture into the wet mix. Run the spatula from the bottom of the bowl upwards and mix. Pour the other half of the flour and repeat the same step. STOP mixing once you see that it’s barely combined and no flour lump is visible. Over mixing the batter will result in a tougher texture and possible peaks on top.

If you wish to add the walnuts, add them now and fold the batter once.

Pour the batter into the greased pan. Check that your oven is ready and pop it in.

DO NOT open the oven halfway through and control your eager. After 50-55 minutes, open the oven and stick a knife or fork in the middle of the bread. When it comes out clean, then your cake is done. My oven is pretty slow so it is possible that yours might take less time. If so, check it in 45 minutes. 

Set aside to cool off, flip, and enjoy with butter, cream cheese, or just as is!

I hope you like it!

 

Farah Hamade