5th World Bread Day 2010 – Banana Bread
This is one of my favorite recipes. Never fails and became a major success in the office, within my Head-Quarter, for Bobcat’s joy and delight…
The original recipe is from a very dear virtual friend – had never met, but I like her so much that she even takes place on many dreams (yeah, those dreams someone has when sleeps)… my admiration is such thing that I even remembered her birthday, few days ago (and don’t think I had taken note of that or that she had made a huge post about it, the reminder of her personal New Year’s Day just came to my mind like that plin!!!)
So, this recipe is dedicated to Fer Guimaraes Rosa from Chucrute com Salsicha
Banana Bread – from here – original recipe in portuguese… english version only here, at my online kitchen, babe 😉 and the red notes are my personal changes =D
1/2 cup of unsalted butter, room temperature
1 cup of sugar – I use organic sugar
2 large happy eggs – I mean, free range happy chicken
1 cup of mashed ripe banana – sometimes I do use 2 cups of Musa paradisiaca
1/4 cup of whole milk – I didn’t mean this is a light recipe, right?
1 cup of plain yogurt
1/2 tablespoon of ground cinnamon
2 cups of all-purpose flour – organic too
1 teaspoon of pure vanilla extract – if it’s homemade, even better but please, run away from artificial vanilla from regular markets
1 teaspoon of baking soda
1/2 cup of brazilian nuts chopped – I quite often use walnuts
How to make:
Preheat the oven 375ºF / 180ºC. Grease and flour a 28x11x6cm loaf pan (this are the dimensions of my loaf pan).
In a medium bowl, cream butter and sugar until gets light and fluffy (you can use a eletric mixer. In my case, I’m the mixer!). Add the eggs, one at a time, beating to incorporate. Sift the flour and cinnamon all over the creamed butter, now mixing with a wooden spoon. On a separeted bowl, mix in the banana, yogurt, vanilla and milk until combined, but be careful in order to not overmixing them. Add this mixture to the creamed batter from before, with smooth movements. Finally add the nuts and the baking soda and mix kindly.
Pour the batter into the prepared pan and bake for 1 hour or until the bread is golden cooked or when tested with a wooden stick. Leave to cool in the pan for 5 minutes before turning out onto a wire rack to cool. Slice and enjoy it with fresh coffee…