Friday, January 15, 2010
This recipe comes from the cookbook that inspired my blog's name, the Joy of Cooking. We had breakfast for dinner last night and I made this bread to go with our eggs, sausage and hashbrowns. I had to laugh because the recipe says, "cool completely before slicing", Yeah right! I let it cool just enough to remove it from the pan, then we devoured it! The lemon zest was a nice addition, something I haven't done before when making banana bread. The recipe calls for an 8 1/2" x 4 1/2" loaf pan, but mine was slightly larger, therefore the cooking time was only 45 minutes. Just make sure to check your bread when the kitchen starts to smell incredibly good and the edges of the bread are light brown. Enjoy!
from the Joy of Cooking, copyright 2006 Simon & Schuster
Makes one 81/2 x 41/2" loaf
1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup butter, softened
3/4 teaspoon grated lemon zest
2 large eggs
2 large ripe bananas, mashed
Optional: 1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease a loaf pan with butter.
In a small bowl, whisk together the flour, baking powder and salt.
In a large bowl (I used my Kitchen-Aid mixer with the paddle attachment), beat the sugar, butter and lemon zest until creamy. Beat in the eggs and banana. Add the dry ingredients in about 3 parts, beating until smooth after each addition. Fold in nuts, if using.
Scrape the batter into the prepared pan. Bake for 45min to 1 hour (depends on pan size) until a toothpick inserted in the center comes out clean. Cool slightly, then unmold. Enjoy!