Our bananas ripened to the point where they just couldn't be eaten, but perfect for banana bread. This time, I decided to make light banana bread even though it involves taking out the KA. If anybody would have a tried and tested light recipe, it would be from Christopher Kimball and gang so I got the recipe from Cook's Illustrated.
I'm not usually too adventurous with the addins, mostly because I'm afraid of screwing up a perfectly good tasting recipe by adding in weird flavours or textures. My biggest fear though is from folding in anything extra and create a tough and chewy product. Every time nuts or chocolate is involved I always dump it into the flour first and then mix wet and dry. I could never risk folding it in gently after the wet and dry have been combined. In the beginning, I used to just poke blueberries in my muffins and chocolate chips in my cookies. I wasn't in the mood for chocolate or nuts so I added one cup of blueberries instead. Since there was so much fruit going in, I reduced the amount of bananas to 1 cup mashed and the sugar to 1/2 cup. As usual, I couldn't give up the opportunity to use my bundt pan!
I love blueberries and bananas together! The juicy blueberries squirt in your mouth and both fruits add a lot of moisture. I almost left my banana blueberry bread in the oven for too long, but luckily the irresistable scent of banana blueberry bread caught my attention before it was too late.
Light Banana Bread
Makes 1 9-inch loaf, serves 10
Nonstick baking spray with flour
1 1/2 cups unbleached all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar -- divided (I used 1/2 cup)
3 very ripe bananas (about 1 1/4 pounds), mashed well (about 1 1/2 cups) (I used 1 cup)
1/4 cup plain low-fat yogurt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
2 large eggs
1/4 cup chopped walnuts (optional) (I used 1 cup blueberries)
Heat oven to 350. Spray loaf pan with baking spray. Mix flour, cake flour, baking powder, baking soda, salt and 1/4 cup of the sugar in medium bowl. Set aside.
In separate bowl, mix mashed banans, yogurt and vanilla. Set aside.
Beat remaining 1/2 cup sugar and butter with an electric mixer on medium high until light and fluffy, 3-5 minutes. Add eggs, one at a time, beating well after each.
Reduce mixer speed to low. Beat in half of flour mixture, then one-third of banana mixture. Add half of the remaining flour, then one-third of banana mixture. Repeat once more, being careful not to overmix -- batter will be thick and chunky. Fold in add ins, if using.
Scrape batter into pan and sprinkle with walnuts, if using. Bake about 55 minutes, until toothpick comes out with just a few crumbs. Cool in pan 10 minutes, then remove and transfer loaf to wire rack.