A few ugly,spotted bananas made a beautiful bread! :)
I m sure once in a while,everyone’s house is smelling with such overly ripe,stinking bananas in the fruit basket .Everytime I buy a bunch, I know that the last few will make their way to the bin but somehow I am too ashamed of buying 2-3 pieces only !Over the weekend we got a bunch of Chiquita bananas :)…have you seen that advertisement where one funny looking ‘smart ‘ banana travels from Mexico to the grocery stores proud to know its ripening time!!! what ever!!
Okay, now for 2 days the bananas were carried to lunch but then the 3rd day the husband said that the bananas are so long that he’s ashamed of eating them in office!!! And monkeys eat such long bananas….I mean I had no words.. monkeys or no monkeys…I just didn’t have a reply!!! But I just thought why can’t they be divided into halves & then eaten!!! Anyways…the sad bananas kept on sitting & staring on the dining table long before I made this happy looking banana bread along with few slices of pineapples left over from the cake I made last.The husband who is a tropical fruity guy loved it and didn’t feel ashamed to eat the slices in office…… the moral of the story …please don’t waste your hard-earned money, every penny counts, think of ways to reduce wastage !
Initially, I had no plans of making an upside down loaf.I love baking but I am very risk averse as far as baking is concerned.I normally find the easiest recipe and then start. Along the way, I keep on doing my experiments!Its the first time I tried this upside down kinda thing and Viola… it came out perfect! I patted my shoulder too :) Was really happy :) This is one of the most moist banana bread I have baked till date.And its such an easy recipe.No mixers or beaters are required.Instead of lots of butter/oil ,I used light sour cream and the texture was very soft, slightly tangy and there were no oily fingers at the end of finishing a slice which I abhor ! A great breakfast idea indeed!
What I needed:
For the pineapple base
- 3 slices canned or fresh pineapple [I used canned]
- 4 -5 tbsp sugar
- Few raisins [ or nuts of your choice]
For the bread
[adapted from here]
- 1.5 cups all-purpose flour
- 1 egg at room temperature
- 3 tbsp light sour cream
- 3 tbsp canola oil or melted butter
- 3 long bananas, mashed [about 3/4 cups]
- 1/2 cup dark brown sugar [or adjust to taste]
- 1/2 cup chopped walnuts [optional]
- a pinch of salt
- 1 tsp vanilla essence
- 1 tsp pineapple essence[optional]
- 1/4 tsp baking soda
How I did it:
- Melt the 4 tbsp of sugar in a small sauce pan over low heat, stirring constantly.
- Once the sugar has melted, immediately pour it in a greased 4″X8″ loaf tin.Arrange the pineapple slices and the raisins or nuts [if using] in the empty spaces.Do all this really fast because the melted sugar hardens quickly.Set aside the tin.
- Preheat the oven to 350°F /175°C.
- In a big bowl mix butter/oil and sour cream with mashed bananas with a spatula.
- Next,mix in the brown sugar,egg,vanilla & pineapple essence.Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour immediately and fold gently.Add the chopped walnuts and fold them into the batter.
- Pour mixture over the inch loaf pan lined with pineapple & raisins.
- Bake for 45-60 minutes till a skewer comes out clean.Mine was done in 47 minutes.
- Let the bread cool in the tin for 5-8 minutes.Thereafter, transfer to a rack and let it cook.
- Once cooled, slice and serve with honey or pineapple preserve.
- Since everybody’s oven settings are different, the baking time will vary.Take care not to over bake else the bread will become dry.
Sending this to Srilekha’s event EFM Theme – Cakes and Bakes Series
Sending this to Breakfast Club # 5 : Bread