Hmmm, honestly, I don't remember that one. Of course, I don't remember breakfast so that's no biggie
I make a lot of banana bread, 2-3 loaves a week, which is shared with various friends, neighbors, co-workers, etc. I probably have 4 dozen different recipes and futz with them when in the mood.
The recipe I've been using lately includes butter (although I think oil results in a purer banana flavor and a moister crumb). It's an interesting one because of the number of bananas it uses (4) and the employment of "banana cream".
I think it makes an extremely banana-esque bread with an unusually smooth texture. Here you go, check 'er out.
Banana Bread with Pecans
Recipe courtesy Tyler Florence. Yields 1, 9" loaf.
2 cups ALL-PURPOSE FLOUR (or 1-1/2 cups AP Flour +1/2 cup WHOLE-WHEAT PASTRY FLOUR)
1 ½ tsp BAKING SODA
½ tsp KOSHER SALT
4 OVERRIPE BANANAS
1 cup SUGAR (CANE if available)
¾ cup (1½ sticks) UNSALTED BUTTER, melted and cooled
2 LARGE EGGS
1 tsp PURE VANILLA EXTRACT
1 cup PECANS, finely chopped
CONFECTIONERS' SUGAR, for dusting
Preheat oven to 350º F and lightly grease a 9x 5” loaf pan. In a large bowl, combine the flour(s), baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
