So, apparently #quarantinebaking is a thing... and baking supplies are seeing year over year increases of more than double!! This morning, CBSN had a story about it: The Growing Knead to Bake During Quarantine
And that brings me to my own #quarantinebaking story. We found the absolute BEST banana bread recipe this week. Now, admittedly, the literal 'icing on the cake' is the maple drizzle - and the fact that the maple syrup we use is handcrafted with love by friends just a couple of miles away makes it even more amazing - but more on that later!
So, without further ado, here is the recipe for the best banana bread you have never had:
Ingredients
1 cup sugar
1/2 cup butter
2 large eggs plus 1 egg white
1/2 cup ripe banana, mashed
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
1/2 chopped pecans, optional
2 tablespoons butter
1/4 cup pure maple syrup (see note below)
1/2 teaspoon pure vanilla extract
2/3 cup confectioners sugar
*Buttermilk - if, like me, you never keep buttermilk around, you can make a substitute in a jiffy. Simply take 1 tablespoon lemon juice or distilled vinegar and add to a liquid measuring cup. Add organic whole milk to measure 1/2 cup. Stir to combine, and let sit a few minutes before using
*Maple Syrup - living in Vermont affords us access to amazing handcrafted, small batch maple syrup producers. One such producer is a friend of ours - and we can't recommend their maple products enough. And bonus: they will ship this Vermont deliciousness to you!! Please visit their website at http://www.wingfarmvermont.com/
Instructions:
Preheat oven to 350 degrees F.
Grease the baking dish of your choice. The batter is enough for one 8 1/2 x 4 1/2 loaf pan plus 1 mini loaf pan, or instead of 1 mini loaf pan you can use 2 or 3 slots in a muffin tin. I found that the batter is just enough to fill 3 of the 4 mini loaf pans in my Pampered Chef Stoneware (see picture below)
In a medium bowl, whip together sugar and butter until light and fluffy. Add eggs and egg white and blend well. Add mashed banana and vanilla and blend.
In a separate bowl, whisk together flour, baking soda and salt. Alternate adding buttermilk and flour to butter/sugar/egg mixture, mixing well after each addition. After flour and buttermilk have all been added, beat for 1 additional minute. Stir in nuts, if using.
Pour batter into prepared baking dish(es), filling two-thirds full.
Place baking dish into preheated oven. A loaf pan will bake about 60 minutes, a mini loaf will bake about 45 minutes, and a muffin tin will bake about 20 minutes. Bread is done when lightly browned, and it springs back to the touch - or when a toothpick inserted in the center comes out clean.
Remove banana bread from the oven and allow to cool 15 minutes on a wire rack. When cool, run a butter knife around the edge of the loaves to release from the baking dish.
To make the maple glaze, melt the butter in a small saucepan over low heat. Stir in the maple syrup and the vanilla, and remove from heat. Whisk in confectioners sugar. Set glaze aside and allow to cool for 10 minutes - it will thicken slightly as it cools. Stir glaze just prior to pouring over cooled bread. Allow glaze to harden on banana bread before serving.
And that brings me to my own #quarantinebaking story. We found the absolute BEST banana bread recipe this week. Now, admittedly, the literal 'icing on the cake' is the maple drizzle - and the fact that the maple syrup we use is handcrafted with love by friends just a couple of miles away makes it even more amazing - but more on that later!
So, without further ado, here is the recipe for the best banana bread you have never had:
Ingredients
1 cup sugar
1/2 cup butter
2 large eggs plus 1 egg white
1/2 cup ripe banana, mashed
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
1/2 chopped pecans, optional
2 tablespoons butter
1/4 cup pure maple syrup (see note below)
1/2 teaspoon pure vanilla extract
2/3 cup confectioners sugar
*Buttermilk - if, like me, you never keep buttermilk around, you can make a substitute in a jiffy. Simply take 1 tablespoon lemon juice or distilled vinegar and add to a liquid measuring cup. Add organic whole milk to measure 1/2 cup. Stir to combine, and let sit a few minutes before using
*Maple Syrup - living in Vermont affords us access to amazing handcrafted, small batch maple syrup producers. One such producer is a friend of ours - and we can't recommend their maple products enough. And bonus: they will ship this Vermont deliciousness to you!! Please visit their website at http://www.wingfarmvermont.com/
Instructions:
Preheat oven to 350 degrees F.
Grease the baking dish of your choice. The batter is enough for one 8 1/2 x 4 1/2 loaf pan plus 1 mini loaf pan, or instead of 1 mini loaf pan you can use 2 or 3 slots in a muffin tin. I found that the batter is just enough to fill 3 of the 4 mini loaf pans in my Pampered Chef Stoneware (see picture below)
In a medium bowl, whip together sugar and butter until light and fluffy. Add eggs and egg white and blend well. Add mashed banana and vanilla and blend.
In a separate bowl, whisk together flour, baking soda and salt. Alternate adding buttermilk and flour to butter/sugar/egg mixture, mixing well after each addition. After flour and buttermilk have all been added, beat for 1 additional minute. Stir in nuts, if using.
Pour batter into prepared baking dish(es), filling two-thirds full.
Place baking dish into preheated oven. A loaf pan will bake about 60 minutes, a mini loaf will bake about 45 minutes, and a muffin tin will bake about 20 minutes. Bread is done when lightly browned, and it springs back to the touch - or when a toothpick inserted in the center comes out clean.
Remove banana bread from the oven and allow to cool 15 minutes on a wire rack. When cool, run a butter knife around the edge of the loaves to release from the baking dish.
To make the maple glaze, melt the butter in a small saucepan over low heat. Stir in the maple syrup and the vanilla, and remove from heat. Whisk in confectioners sugar. Set glaze aside and allow to cool for 10 minutes - it will thicken slightly as it cools. Stir glaze just prior to pouring over cooled bread. Allow glaze to harden on banana bread before serving.
Comments
Post a Comment