Sunday, March 14, 2010

Daylight Saving Has Me Going Bananas

I hope you all remembered to set your clocks ahead last night, otherwise you are reading this an hour later than you should be. I made sure I changed mine since this morning I'm attending a Food Photography Workshop taught by Penny De Los Santos.

Penny is an award-winning travel and food photographer, and if you read Saveur Magazine, you've seen
her great work. And yes, that is the same Saveur Magazine which nominated this blog in the video category for their 1st Annual Best Food Blog Awards. I knew I could work that in.

The beautiful banana bread below is a recipe going in the cookbook, so I thought I would post it in case some of you have bananas going bad, and want to give this a try. By the way, just think how good this photo would have looked had I already taken Penny's class.
Thanks and enjoy!































Banana Walnut Bread

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 1/2 cups mashed banana (usually 3 bananas is perfect)
1 cup chopped walnuts
2 tablespoons milk

Preheat oven to 325 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a mixing bowl for a minute; reserve until needed.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Mix in the bananas, walnuts, and milk until combined. Add the flour mixture, stirring just until combined.

Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.



17 comments:

Mike said...

Wow, I was going to make banana bread later today. I'm definitely going to try this recipe out instead. Looks amazing! Thanks Chef John.

gardenerG said...

In the cooking book will you explain "wisk" dry ingredients? I imagine a whisk fluffing through them.

And all recipes have the 'secret' - in this case do one egg at a time. I always wondered 'or else'. Hahaha, of course I've made those mistakes and found out why like when making bread and did not use a damp towel or an oiled bowl (first, the surface of the dough dries, second it will stick and cling to your bowl).

Chef John said...

yes, just whisk to aerate and mix, it's easier than sifting

Anonymous said...

i am making the bread now, and i forgot to mix the butter with the eggs and sugar insted mix everything together and now theres little butter balls is that ok. thanks

Chef John said...

unfortunately no. that first step is important. sorry for the bad news. those butter balls will melts and mess with the texture.

Fabian Gonzales said...

I think your food photography is already first class - the photo in this post is top notch.

I wish I knew about Penny's workshop ahead of time - I would have loved to attend.

Let us know how it was.

Anonymous said...

Ohmigod, this looks delicious. I love banana bread and this recipe looks amazing. I NEED to find some time to make this.

Anonymous said...

hey chef john, I was just wondering my entire family hates walnuts and any type of nuts for that matter in their desserts. So is it ok if i didn't add the cup of walnuts in? Is it more of a filler than anything? Or would it affect the bread?

Chef John said...

leave them out, no effect

illa xxo said...

Made this!
Except, we made a few changes, that being
-half APP, half whole-wheat
-half walnuts, half mini-chocolate chips
-added a half teaspoon more of baking soda and baking powder to help the whole wheat rise some more
-also added a teaspoon of vanilla extract
it came out ridiculously wonderful, thanks so much.

desertdoll said...

Chef John,
Does the 2 cups of flour in this recipe mean "Just over 8oz by weight" like your How to Measure Flour video says?

Chef John said...

yes, 2 regular cups, about 8.5 to 9 ounces

desertdoll said...

Hi Chef John, I made this today. Absolutely delicious! I followed the recipe exactly, except that I divided the batter into four 5"x2 1/4"x2" (1 1/2 cups) stoneware loaf pans and shortened the cooking time to 45 min. These will be great gifts. Thank you!

Dawn's Recipes said...

This came out great! I'm always looking for a better banana bread recipe. The best I had was in Hawaii, and I've tried to recreate it. Yours comes closer than mine! The only changes I made were adding 1/4 tsp cinnamon and using pecans instead of walnuts, since that's what I had on hand. I also toasted the nuts before adding them. I love the buttery taste of the finished loaf! Thanks for another great recipe, Chef John!

Anonymous said...

maaaaan would I love to see this filmed!!!

andrewuaic said...

i finally did it
here is the pic:
http://i54.tinypic.com/syavsg.jpg
very very delicious :D
thanks for the recipe !
cheers

Nolabelle said...

Looks wonderful Chef John! Do you think I would need to make any adjustments to the recipe if I wanted to add some coconut to the batter? I just happen to have bananas going off and some extra coconut laying around....Just wondering. Thanks!