Saturday, October 2, 2010

Banana Apple Bread

There is something about the fall, it always make me feel like baking. So bake I will. (I make a point of pointing this fact out because you'll notice I don't bake very often. The funny thing is that everyone in my life thinks I love to bake. I loath it, unless I am in the mood to, which is pretty rare. But when I do feel like it watch out, everyone around me is about to gain 5 pounds. Grin.)

Growing up my Mom always made her banana bread which is wonderful. I always love it when she makes it. I adore her Banana Bread, there is never anything as good as the recipe you remember from childhood, and as I said above if someone else makes it it always tastes better. Now I'm not selling myself short, I created my own recipe for banana bread here and it was/is my favorite version in the whole wide world.

This recipe ranks pretty high on my list of sweet breads. The apples certainly add to the moistness. I like it and will be playing with it some more in the future. Baby Cakes said that it is wonderful but not sweet enough. (He likes his sweets but then again so do I.)

It originally called for fresh orange juice instead of apple cider but I had one and not the other. In regards to it being fresh apple cider, yea right!

Banana Apple Bread
slightly altered from The Sweet Melissa Baking Book

For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed dark brown sugar
2 apples, cored, peeled and cubed
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract

For the banana bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
¼ cup apple cider
1 teaspoon pure vanilla extract
1 ¼ cups very ripe mashed bananas (2 or 3)
1-2 tablespoons coarse sugar

Before you start:
Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.

To make the apples:
Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.

To make the banana bread:

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

In a small bowl, combine the cider and vanilla.

Add the flour mixture to the butter mixture in three batches, alternating with the cider mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.

Pour the batter into the prepared loaf pan and dust the top with the coarse sugar.

Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.

Serve slightly warm with a shmear of butter and perhaps some apple butter. Yum!

Banana Apple Bread
I can see why this would be a star recipe in a bakery.

Happy Fall Baking Y'all,

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...