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Banana Bread for people who don't like Banana Bread - It seemed like a good idea at the time... [entries|archive|friends|userinfo]
terribleturnip

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Banana Bread for people who don't like Banana Bread [Sep. 21st, 2007|09:39 am]
terribleturnip
[Current Music |Uncle Earl, Bony on the Isle of St. Helena]



2 1/4 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, softened (If you're not using LO'L, you should be, you cheap bastard, no wonder your baked goods suck.)
1 cup packed dark brown sugar (Most recipes call for light brown, but screw them)
1/2 cup sugar
1 tsp vanilla (I don't care what Chris Kimball says, buy a good one.)
2 tsp dark rum (Meyers)
3 large eggs
zest from one lemon
zest from one lime (I used two this past weekend and it was too much)
1 1/3 cups mashed ripe bananas (about 3 big ones)
3 Tbs sour cream
1 cup coconut, toasted lightly and cooled (Yes, use the sweetened and flaked kind. This is no time to get all crunchygranola and birkenstocky, it'll just make your baked goods suck. And put down that store brand; it's crap. Use the Baker's Angel Flake.)
1/2 bag of chocolate chips (I'm going to assume that I've managed to cure you of your store brand habit, or that you are happy with second-rate baked goods.)

Sift together dry ingredients, set aside. In a mixer, cream butter and sugar. Beat in vanilla, rum and then eggs, one at a time. Beat in zest, bananas, sour cream. Add flour mixture mixing just to combine and then coconut and chips.

Buttered and floured loaf pan -- I use a 9x5, and then I usually have enough batter to do a small loaf in a foil container. But fill the loaf pan up to the top and maybe it will all fit. Or you can eat the batter, risking salmonella, but making your soul happy.

350 degrees for...well, most recipes seem to think 40-50 minutes, but it's usually an hour or more until I can get a clean toothpick, probably because I've thrown all sorts of extra crap in the recipe. Or because, despite being a professional cook, I'm too lazy to calibrate my oven properly. Or, I keep sampling the rum and never am very certain as to when I really did put it in the oven. You choose. This will keep in the fridge, wrapped in plastic, (Twin Peaks reference for the geeks, basic common sense for home ec grads) for a week (thank you rum!) or freeze for...well, who's gonna let this languish?
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Comments:
[User Picture]From: sestree
2007-09-21 02:07 pm (UTC)
Can I just skip the recipe and drink the rum?

Yeah like you're surprised ........
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[User Picture]From: thatliardiego
2007-09-21 05:49 pm (UTC)
I'm with you on that...
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[User Picture]From: chellebelle74
2007-09-21 02:15 pm (UTC)

Mwah! Thank you...

And I have yet another reason to love you to pieces.... Someday I'm gonna get all domestic and make this for someone special. *grin*
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[User Picture]From: pyllgrum
2007-09-21 02:54 pm (UTC)
I read the recipe and immediately scheduled an appointment with my cardiologist.
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From: kudrasslipper
2007-09-21 03:52 pm (UTC)
actually, my grandmother's recipe calls for two sticks of butter... and I believe 2 whole cups of sugar. Ahem. It turns out a bit like banana-bread-pudding... and as a child I used to eat huge slices of it with MORE butter spread on top. Ahhhhh.... good ol' southern cooking.... Thanks Mamah....
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[User Picture]From: quislet
2007-09-21 04:52 pm (UTC)
Thank you for sharing! The banana bread hater in this house may very well like this one. I know I do, already: bananas, rum, lime, coconut. It's a chocolate-studded loaf of Caribbean love!
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[User Picture]From: toxins
2007-09-21 06:59 pm (UTC)
I like banana bread but I'll try this out...it looks good (plus all the cool cooking tips)...
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