Many, many banana bread recipes were attempted before finding this gem. It seems strange at first glance, but the curdled milk makes this bread moist and delightful. Wrapped in foil, this is a road trip necessity.
Ingredients:
2/3 cup whole milk
1 tablespoon fresh lemon juice
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
2 very ripe medium bananas
1 cup (or more) mini-chocolate chips
Put oven rack in middle position and preheat oven to 350°F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.
Mix together milk and lemon juice and let stand until milk curdles, about 1 minute (sometimes a little longer).
Sift together flour, baking powder, salt, and baking soda in a bowl.
In a stand mixer with the paddle attachment, beat together butter and sugar on high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled and pretty gross).
Add flour mixture to banana mixture alternately with milk (begin and end with flour), mixing at low speed just until batter is smooth. Stir in chocolate chips. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.
Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.
Note: This recipe also works for muffins or mini-muffins. Cooking time will be much less so keep an eye on them!
No comments:
Post a Comment