On the Eighth Day of Treats, my friend Sofie gave to me…
8 Bread pans to make Banana Bread
7Pieces of Shortbread
5 Lemon Bars
4 Squares of Fudge
3 Butter Cookies
2 Pumpkin Pielets
And a recipe for Jewy Chewy Treats.
On Friday night, my high school girlfriends and I had our annual Secret Santa gift exchange. This inevitably leads to someone being left without a gift to unwrap because someone had to cancel last minute, very drunk dancing around the room to Mariah Carey’s All I Want for Christmas is You, and stories from our glory days.
But this year, not only did I get to experience all of the above, but I also received the first items off my gift registry from Sur La Table. That’s right my friends. I registered my unengaged, un pregnant self for a bunch of cooking stuff. If you would like to purchase me something from my registry, the event date is May 4th, 2011.
My friend Sofie gifted me some amazing non stick, mini bread pans. So tonight for the twelve days, I had to make something bread like. Of course, banana bread was on the top of my list. It is a long time favorite of mine and I couldn’t resist using the phenomenal new pans.
They were also a great addition to the food at the white elephant gift exchange.
You will need:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
Sift the flour, baking soda, and salt into a medium bowl, set aside.Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.
Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy.
Gradually pour the egg mixture into the butter while mixing until incorporated.
Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated.
Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The bananabread is best if served the next day.
I think my coworkers are going to be pretty stoked tomorrow.
Love and Beer Floats