Banana Bread Ultimate

I feel a little bad for banana bread sometimes. Sure, it's delicious beyond measure and versatile, going easily from morning to night. But very rarely does anyone set out to make banana bread. Instead, banana bread has been reduced to an afterthought. Have old bananas on hand that are too old for the lunchbox or morning cereal? Make banana bread.

This recipe might change the way you approach banana bread. You might even find yourself going to the store, in search of bananas on the verge of going to mush, for the sole purpose of making banana bread, because this recipe is pure yumm. Trust me, I did the research this weekend and the feedback was all kinds of positive. 

But this banana bread also has a dirty little secret. It's made with 100% whole wheat flour. When is she going to shut up about whole wheat flour? You're probably thinking, but I just can't seem to find it in me to shut my mouth, because when a recipe finds that happy place where it is soft, moist, delicious, and 100% whole wheat, you know you've got something good on your hands and your hips.

 

Banana Bread Ultimate

Adapted from The Food Network's Banana Bread Recipe
(Printable Recipe) 

Ingredients:

*1 cup sugar

*1 stick unsalted butter, softened

*2 large eggs

*3 ripe bananas, mashed

*2 Tablespoons milk

*1 tsp. vanilla extract

*1 1/2 teaspoons ground cinnamon

*2 cups whole wheat flour

*1 teaspoon baking powder

*1 teaspoon baking soda

*1 teaspoon salt

*3/4 cup chopped pecans 

Instructions:
*Preheat the oven to 325*F. Butter a 9 x 5 x 3 inch loaf pan. Line the bottom of the loaf pan with a slice of parchment paper to avoid sticking.
*Beat the sugar and butter in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
*In a small bowl, mix together the bananas, milk, vanilla, and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
*Add the banana mixture to the butter/sugar mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
*Beat in the chopped pecans by hand.
*Pour batter into pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Happy Baking!

Madison

Whole Wheat Pear and Plum Crostada

More often than not, when fall finally rolls around I am more than ready. The relief of crisp, cool air is much needed after three months of heat and humidity. But not this year. An unusually mild, and dare I say cool, summer has left me in a bit of a difficult spot. I am a devoted lover of all things fall, yet without a blistering hot summer, I find myself stuck between clinging to summer and welcoming in my favorite season.

Is it really time to embrace harvest pies and cobblers, or would it be better to just continue eating ice cream and sorbet for a few more weeks? This weekend, I think I found a balance. Not quite a pie, this simple, free-form crostada is where carefree summer and hearty, warming autumn converge.

There's something beautiful about making a crostada. No need for fancy fluting, pie plates, or even a recipe. A simple sprinkling of sugar, spice, and whatever fruit suits you is all it takes. For my version, I wanted to make it extra-healthful. The crust is made with 100% whole wheat flour and the filling uses just a touch of raw sugar. Plums from my aunt's tree and crisp pears were my fruits of choice, but apples, figs, and dates would all be delicious.



Pastry

2 cups whole wheat or all-purpose flour

1/2 cup shortening

1/2 cup cold water

1/4 tsp. salt

In a food processor, pulse the above ingredients together just until soft ball forms. Remove from processor; knead 2-3 times and shape into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.

Filling

3 medium crisp pears, cored and thinly sliced

6 small plums, pitted and sliced

1/2 cup chopped pecans

1/2 cup raw sugar OR 1/3 cup brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 cup whole wheat flour

In a large bowl, mix the above ingredients together until well combined. With a rolling pin on lightly floured surface, roll pastry into a 12-inch circle. Spoon filling into center of pastry, leaving a 2-inch border around the edge. Fold the edges of the pastry around the filling, and press together any overlapping edges. Don't stress! It does NOT have to look perfect.

Bake at 350 until crust is lightly golden and filling is slightly bubbly, about 25 minutes. Remove and slide onto a cooling rack lined with parchment paper. Cool completely.

I hope you enjoy this dessert, as much for the simplicity as for the taste. To me, it's what baking should be. Un-fussy and beautifully imperfect. And if you make a mistake, you have every right to claim it was intentional.

Madison