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Banana Bread with a Sugared Crust

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Posted By: A Nest for All Seasons
Posted In:  Breads
Page Views:  1860 views
Preparation Time:  15 minutes
Cooking Time:  60 minutes
Course: breads
Cusine: north american

Ingredients

2 sticks room temp butter
2 cup sugar
3 cups flour
1 tsp baking soda
1 tsp salt
6-7 very ripe bananas
1 c vanilla yogurt
sugar cinnamon CRUST!!! to taste...

Mix and bake - 350 for an hour

Directions

Martha is Martha and Teri is Teri and never the twain shall meet... | Banana Bread Cake

...in the land of banana bread, that is simply not true.  My two banana bread gurus are Miss Martha Stewart and the famed Teri Hatcher.  I have to tell you...there are a lot of "best banana bread evers" out there, but this one is a killer.  Literally, there is a stick of butter in it and a sugar crust - definitely more banana CAKE.  Definitely more Paula Deen than Cooking Light...but once every other month or so, it is an absolute delight.  Just share some with the neighbors if you are eating it too quickly :)


I use Martha's basic recipe with the addition of some nutmeg (for hubs) and a sugar crust (for all of us).  Teri's input?  Years ago, I was watching her on a talk show with her daughter and her little girl mentioned that there were always frozen bananas in their freezer waiting for banana bread.  Up until now, I had just waited until the bananas got old and then either made banana bread or I waited too long and they were sent to the trash.  Now, I buy extra bananas (we go through about 6 in a normal day here...) and let them ripen for a few days until they are about 1/2 brown, 1/2 yellow and just pop them into the freezer.  When I end up with enough, the baking commences!

Here are the bananas straight from the fridge still showing off their frosty gleam.

I sit them out on the counter for several hours until they are completely squishy...yes, it is gross.  

Even grosser is the pushing out of the banana...reminds me of....well, let me not tell you what it reminds me of, you can come to your own conclusions.  Anyway, instead of peeling it normally, I pop the top off and squeeze the banana out like a tube of toothpaste.  When you finish with your 10 or 12 or 3 bananas, PLEASE compost them...they are so easy, you have a BUNCH right now and they are great for the soil.  Just toss them under a bush to compost and cover them with leaves if you don't have a pile.

Moving on, I follow Martha's classic recipe with a few little twists.
This is for a double batch.  I always make a double batch because this bread is always gone instantly.

Notice how well worn the banana bread page is... :)

 2 sticks of butter - room temp

2 cups of sugar

Cream the sugar and butter together before adding anything else - ESSENTIAL STEP!

Then comes the icky step, cut the tops off those thawed gooey, wet bananas and squeeze them into the mixer.  I use 6 or 7 for a double batch.  Martha says 1 cup.

...told you it's kind of gross...


Add in 1 cup of vanilla yogurt (Martha uses 1 c sour cream and 1 tsp vanilla extract),
2 eggs and 1 tsp of salt and baking soda.


Add 3 cups of flour.  I used whole wheat here, Martha suggests unbleached all purpose, but you can use whatever you choose.  Just make sure if it is self-rising (with salt and leaveners already included), you adjust your recipe accordingly.  I use 1/3 cup measure and pour slowly so it incorporates slowly and I don't make a giant flour bomb all over my face (I have done that before...).  You can get technical and combine all the fry ingredients first, then make a well and add your wet.  I find it just dirties up another bowl and for a bread like this, it didn't make much of a difference.  That is why I am not a chef...just a blogging photographer :)


Toss some nutmeg and cinnamon in to taste while you're adding in the flour and then pour the batter into greased loaf pans. 

To make your banana bread (cake!) even better, sprinkle cinnamon on top.



Then, sprinkle some sugar on top....it makes this awesome slightly crunchy crust that is to die for.


Bake at 350 for about 1 hour.  When it starts smelling REALLY good, stick a toothpick in the middle.  When it comes out clean, pull the bread out of the oven.  It is better for it to be a little under done than a little over done, so if you need to go run and change a diaper (Jess!), grab the bread out before, rather than after.

See those little dark spots on the top...sugar crust...YUM


Slice off a piece and enjoy!


It really is best with a little chilled jug of homemade lemonade....YUM!


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