~ Rich, Moist Banana Bread ~

Bananas have a unique distinction from any other morsel as they are the only food item that, when I forget I have them and over a week later find them buried in the back shelf of my fridge, I am actually delighted to discover the softening, brown looking bunch. And we all know why. Time for banana bread!

It is important that your bananas are well ripened and starting to brown when you begin. If they are not ripe enough, the bread consistency and colour could be at stake. It is quite all right if the banana inside the skin is browning or bruised. Never substitute a fresh banana in this recipe. You will likely be unhappy with the results. Also, bananas can vary rather dramatically in size. It is important that no matter how many you use the end mashed results equals about one cup. Adding more banana than a cup will likely cause the bottom center of your loaf to remain mushy and under-cooked after baking. On average it takes two bananas to get one cup, mashed.


Preheat oven to 350 degrees F (175 degrees C)


1/2 c     butter, softened but not melted
1/2 c     white sugar
1/2 c     brown sugar

1)   Cream together until smooth.

2           eggs
1 tsp      real vanilla extract
1 tsp      lemon juice

2)   Add to creamed mixture and blend well.

1 3/4 c   all-purpose flour
1 tsp      baking soda
1 tsp      baking powder
1/2 tsp  salt

3)   Some flours will come pre-sifted. Regardless, I always sift my dry ingredients together before making bread. Instead of dirtying another dish, I sift the mixture directly into the mixing bowl, stirring a bit as I go to disperse the powder evenly. Combine and mix until the batter is smooth and lump free.

1/2 c      sour cream
1 c          mashed, over-ripe bananas

4)   Fold into the batter and mix well. Instead of mashing my bananas by hand, I toss a couple in the food processor to ensure all of the lumps are gone. You can also add the sour cream to the bananas in the food processor, then gradually stir the mixture into the batter. If you like nuts in your bread, you would add them now. I would recommend about half a cup, chopped.

5)   Spread the batter into a lightly greased 9x5 loaf pan. If your oven has a history of uneven baking or crisping the edges of your bread, you can also line the pan with parchment paper instead of greasing it. The batter can be poured directly onto the parchment. When the bread is finished baking, it can easily be moved to the cooling rack by simply lifting the parchment paper out of the pan. Another added bonus to this method is, of course, no pan to wash afterwards! Note: do not confuse parchment paper with wax paper. They are two totally different animals.

6)   Bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10-15 mins, then transfer the bread to a cooling rack.

Enjoy!

An Introduction ... and disclaimer:

   I do not have a very promising history with this sort of thing. My past offenses include the absolute and unabashed neglect of a variety of social networking outlets. The unkempt grave of my old Myspace page lies near the bramble covered stone erected over what was once a moderately loved Live Journal. My Facebook page sits untouched for months, collecting layers of app requests I never answer and pokes that go largely ignored.

   With such a fickle and inconsistent relationship with social media, one might ask why would I possible wish to indulge in blogging?

   The answer is simple and practical. This blog will be my cookbook. I adore cooking. For most of my generation it seems a dying art. So few cook anymore. The lack of time is truly epidemic in this county. Between a full time job, aspirations of successfully completing the CPA exam and currently supporting my family, I am far from immune. However, my joy of culinary pursuits is one I hope never to surrender.

   Cooking is truly a marvelous hobby. Good food brings people together. The scent of fresh baked pies brings a warm smile to the face of perfect strangers. A whiff of newly cooling cookies has the uncanny ability to pull an impish grin and sly thieving thoughts from even the most conservative of folk. Everyone loves delicious food. And whether is it the fondly recalled memories of old family traditions or the simple joy of biting into pure decadence after a long and tiring week, all appreciate the efforts and spoils of the chef.

   ... except perhaps kinderflock, unless they get to help. And teenagers of course, but they hardly count. I really don't reckon they get much of an opinion anyway, seeing as any humane individual has continued the age old tradition of locking them in a closet till they reach their early twenties.

               That being said, welcome to Sinfully Delightful!

                                                                 ... may it last longer than its predecessors...