Wednesday, August 8, 2012
Time to Go Bananas
As you all know, dear loyal readers, Sarah has instituted Baked Goods Fridays at her office, to celebrate the end of each week, show off her baking prowess, and (let's be honest) in the beginning to make people like her. However, I appreciate the impulse behind celebrating the end of each week. So this summer, when I was teaching in Drisha's five week July Institute, I decided that I would do Baked Goods Fridays for my students, as a way to motivate them and to reward them for their hard work all week.
Over the course of the summer, I made some classics (like this one, this one and this one) but this was the new recipe I was most excited about. I love banana bread, when it's done well, and I made three batches of this one-- one for a friend who had a baby, one for a friend I visited in Boston, and one for my students. All three were delicious!
I got this recipe from my dear friend Gila, who used to be my co-teacher until she up and left me to move to Israel. (I highly recommend her blog, which is not about baking but is still very entertaining and can be found here.) I like the chocolate chips, which cuts the sweetness of the banana bread, and the way the top is a little crunchy when it comes out of the oven. The one annoying thing about banana bread is that because it's so dense, it has to bake for a long time, but in my opinion, it is well worth the wait. You can fine the recipe below.
2 very ripe bananas, peeled and sliced
1/2 cup oil
1/2 cup plus 1 TB orange juice
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp vanilla extract
You can also add chocolate chips (which I did) and walnuts (which I did not.) I also recommend cinnamon sugar sprinkled on top.
Bake at 325 for 1 hour and 20 minutes (if you're using a loaf pan - I use bake in something flatter so it's shorter cooking time.) Let cool before slicing.