Text 29691, 87 rader
Skriven 2015-08-03 16:57:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1760
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Bread
 Categories: Breads, Dairy, Fruits
      Yield: 12 servings
 
  1 2/3 c  All-purpose flour; + flour
           - for dusting pan
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Mashed ripe banana
      3 tb Sour cream
      1 ts Pure vanilla extract
      8 tb Unsalted butter; room temp +
           - butter for greasing pan
      1 c  Sugar
      1 lg Egg; room temp

MMMMM--------------------------OPTIONAL-------------------------------
      1 c  Nuts; toasted, coarse
           - chopped
           +=OR=+
    3/4 c  Semisweet or bittersweet
           - chocolate chips
           +=OR=+
    3/4 c  Mini chocolate chips *
 
  *If you want to use a combination of both nuts and
  chocolate, use up to 1 cup total.
  
  Equipment: 1 (9" X 5" X 3") loaf pan; stand mixer fitted
  with paddle attachment; 1 to 2 wire cooling racks
  
  Position a rack in the lower third of the oven and preheat
  to 350øF/175øC.
  
  Butter the bottom and sides of 1 (9" X 5" X 3") loaf pan
  and dust with flour.
  
  In a large bowl, sift together the flour, baking powder,
  baking soda, and salt.
  
  In a medium bowl, combine the banana, sour cream, and
  vanilla and stir to combine.
  
  In the bowl of a stand mixer fitted with the paddle
  attachment, combine the butter and sugar and beat on
  medium until light and fluffy, about 3 minutes. Add the
  egg and beat on medium until completely incorporated,
  about 1 minute. Add the banana mixture and beat for about
  30 seconds. Add the flour mixture in 2 batches, and stir
  on low until just incorporated, about 30 seconds total.
  Add the nuts or chocolate chips, if desired, and use a
  rubber spatula to fold them into the batter.
  
  Spoon the batter into the prepared pan and smooth the top.
  Bake until a wooden toothpick inserted in the center of
  the loaf emerges clean and when you press gently in the
  center of the loaf, it springs back without leaving an
  impression, 45 to 50 minutes. Transfer to a wire rack to
  let cool for 10 to 15 minutes then gently tap the pan on
  the countertop to help release the loaf. Place a second
  rack or a large plate on top of the loaf, invert, and then
  carefully remove the pan. Use the original rack to invert
  the loaf again so that it's right side up then let cool
  completely before cutting and serving.
  
  DO AHEAD: Banana bread can be baked ahead, cooled
  completely, and kept, wrapped in plastic wrap, 2 days, or
  frozen, wrapped in plastic wrap and foil, up to 3 months.
  
  by Flo Braker
  
  Epicurious | October 2013
  
  Yield: Makes 1 (9" X 5") loaf (about 12 servings)
  
  MM Format by Dave Drum - 02 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man does not live by vegetables alone! Have a cookie.
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