Tuesday, February 28, 2012

Bake It Seasonal - Bananas

Bake it seasonal was born last June when my friend Rebecca, from I Wanna be a Domestic Goddess, told me there was going to be a one day sale at Whole Foods on peaches. We both had bought some and were contemplating what to bake with them. In the way conversations tend to evolve between bloggers, we decided it would be fun to start a monthly feature highlighting something we baked using a fruit that was in season.  And with that, Bake It Seasonal was born.

Each month, we bake something using that month's chosen fruit. The recipe is sometimes of our own creation, sometimes borrowed from a book or website, and sometimes given to us on those familiar "for family eyes only" recipe cards. The only rule we really have is that the key ingredient should be that month's fruit. Then, we each post what we made on the last day of the month. And we want you to join in Bake It Seasonal too! See the end of this post to get details on how you can join in!

I had all these plans to bake something extraordinary and totally original with my bananas this month. And then I remembered that my grandma sent me her go-to banana bread recipe a few months back and I realized I was never actually going to make something totally original at all. I was always going to make my grandmother's banana bread.  (Sidenote -when I first typed this post I accidentally wrote my "banana grandmother's bread" because really my grandmother is bananas, but she is not bread).

I used my current gluten-free flour of choice, Jule's gluten free all purpose flour, which you can use cup for cup (essentially) as regular all-purpose flour.  And while I know you all are dying to try this using gluten free ingredients, my grandma can attest to the fact that this bread tastes delicious using gluten-full flour as well, and you can use cup-for-cup the same flour I used.  If you use gluten free flour, you might want to underbake these just a little bit since gluten free flour tends to have some extra crumbliness to it (it didn't help 100%, as you'll be able to see from the pictures, but my grandma assures me that with regular flour they come out not crumbly).

My bananas were not nearly over-ripe enough - I couldn't get them to mash properly.  The bread is still delicious, but make sure that if you don't want chunky pieces of banana that you thoroughly mash the bananas.  Enjoy!!

Makes one full sized loaf or 2 small loaves

1/2 stick (4-5 tablespoons) butter softened  (I use margarine so it is pareve)
2 eggs
2 or 3 very ripe bananas (I use small Israeli type bananas--US giants I would only use 2)
2/3 cup sugar
1 1/3 cup all-purpose unbleached flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)  (I always use it)
1. Preheat oven to 350°
2. In one bowl combine all wet ingredients plus the sugar.  In another bowl combine all the rest of the dry ingredients.  Then, combine the wet and dry ingredients and mix until they are blended together.
3. If you like, stir in additonal ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips.  A handful (about a half a cup) is about right.  (I used chocolate chips in one and left the other one plain.) 
4. Pour the dough into greased baking pans and bake until a toohpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal sized loaf takes around 50 minutes.  
5. Remove from the oven.  This bread is great warm, but it is excellent cold too (and it goes really well with some morning coffee!).
6. After they have cooled for 5 to 10 minutes the loaves can be removed from the pan to cool.  Once they are cool they can be individually wrapped and frozen.
Chocolate Chips

Now hop on over to Rebecca's blog and see what she cooked up this month!!

If you would like join Bake It Seasonal, we would love to have you! There are no rules. Just bake something with the monthly fruit selection; the recipe can be made up or taken from somewhere (just give proper credit) and post it on your blog on the last day of the month.  Send me an email if you would like to join in Baking It Seasonal.  

The March fruit will be lemon!

1 comment:

  1. I love the idea of the chocolate chips. I honestly love banana bread so much, it's one of my comfort foods.