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Last Modified: 03/08/08
First Published: 12/11/07
Views: 2529 | | |
| Views: 2529 |
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Banana Loaf  Ingredients: 2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 /2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting |
Servings: 8
Total Cost: $3.81
Cost Per Serving: $0.48
Total Calories: 3,962
Calories/Serving: 495
| Ingredient | Volume | Mass | Cost | Calorie |
| Flour, White Unbleached All Purpose |
2 Cups |
8.50 Ounces |
$0.28 |
910 |
| Baking Soda, Generic |
1 1/2 Teaspoon |
7.20 Grams |
$0.02 |
0 |
| Salt, Table |
1/2 Teaspoon |
3.00 Grams |
$0.00 |
0 |
| Bananas, Whole (4 overripe bananas) |
* |
1.20 Pounds |
$1.00 |
484 |
| Sugar, White Granulated |
1 Cup |
200.00 Grams |
$0.26 |
774 |
| Butter, Unsalted |
* |
6.00 Ounces |
$0.76 |
1,215 |
| Eggs, Chicken (2 eggs) |
3/4 Cups |
100.00 Grams |
$0.33 |
156 |
| Extract, Vanilla Imitation |
1 Teaspoon |
4.66 Grams |
$0.42 |
0 |
| Walnuts, Chopped (or pecans) |
1/2 Cup |
60.00 Grams |
$0.70 |
393 |
| Sugar, Powdered Unsifted (for dusting) |
1 Tablespoon |
7.50 Grams |
$0.03 |
30 |
| Banana Bread Loaf
Method: Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
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