Thursday, September 2, 2010

Brunch Banana Bread

Fully embracing my stay-at-homeness means taking the time to bake. I really love cooking, but I've always felt that baking is more work than it's worth. But now that I've got more time on my hands, I'm going to give it another shot. 

I tried out this Banana Bread recipe from one of the Nordstrom Cookbooks. Warm, slathered in butter, it was quite a treat. Here's the play-by-play. 

Cream the butter and sugar. Add eggs in one at a time, beating after each addition 
Mash the ripe bananas, blend into batter.
Adding the raisins. I'd add a little cinnamon at this point also, even though it's not in the recipe. 

Blending the dry ingredients. 

Brunch Banana Bread

1/2 cup unsalted butter, room temperature 
2 2/3 cups all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 1/2 cups sugar plus 1 tbs. 
3 large eggs
4 ripe bananas, peeled and mashed
1 tsp. grated orange zest
1/3 cup raisins
1 tsp. ground cinnamon

Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch glass loaf pan. 
In a bowl, sift together the flour, baking powder and baking soda. 

Mix the butter and sugar together on high. Add eggs one at a time, beating well after each. Add the mashed bananas and beat on high for 1 minute longer. 

Reduce the speed to low and add the flour mixture in one cup at a time. Do not overmix. Add the orange zest and mix to combine. Stir in the raisins 

Spoon the batter into the prepared pan. Stir together the 1 tbs. sugar and 1 tsp. cinnamon. Sprinkle the mixture on the top of the batter. 

Bake until the toothpick inserted comes out clean. 1 to 1 1/4 hours. Remove from oven and let cool for 20 minutes. Invert the loaf, Let cool 20 minutes before serving. 

Brew up some french roast and invite a friend over to share. 

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