Not Your Mom's Banana Bread
Ginny Heidel
Issue date: 2/27/08 Section: The Current
I dream of being the friendly local artisan baker. You know the one: in her sunny kitchen she deftly sifts, measures and stirs; she kneads with authority on a rustic table; she gracefully pulls a breathtaking golden loaf out of the oven and slices it for you with the knowing, giving air of a perfect hostess. Through this ancient life-giving art of making bread she nourishes the bodies and souls of the ones she loves. And she's probably wearing pearls.
It's a lovely goal…but it was threatened when I arrived on campus last semester. If you are not one of the lucky kids who get to live in Fry, Smith, or Grantham, then like me you are working with what is little better than an Easy Bake oven and a foot of counter space. A full-size cookie sheet won't even fit in the oven! My heart sank in dismay…How was I to turn out elegant fougasse, dozens of scones, and challah to die for?
I needed a fail-proof recipe; one that was simple, easy to improvise with, and wouldn't demand more counter space or appliance quality than I had. The wonder recipe that came to my rescue was for Banana Crunch Muffins by Ina Garten (Food Network's "Barefoot Contessa"). It was an instant favorite; the first batch I made for my roommates disappeared within 24 hours, and I now get requests for them almost weekly. I don't think any of us will be content with plain old banana bread from now on.
The original recipe calls for an electric mixer; I have adapted it since most people on campus probably don't have one. It makes a lot of batter, so I use half of it for about 12 muffins, and then pour the rest into a loaf pan. The loaf will take a little longer to bake than the muffins will; just keep testing it by inserting a toothpick or fork into the center til it comes out clean of batter. Enjoy making and sharing this recipe - if not exactly artisan, it will nonetheless allow you to express your inner baker despite your limited campus resources.
Banana Crunch Muffins - Makes 18 large muffins. Adapted from The Barefoot Contessa Cookbook, Clarkson Potter, 1999.
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ lb. (2 sticks) unsalted butter, melted & cooled
2 extra-large eggs
¾ cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola or coconut (optional)
Preheat oven to 350°.
Line 18 large muffin cups with paper liners. Mix flour, sugar, baking powder, baking soda, and salt in large bowl. Stir in butter until soft dough forms. In separate bowl combine eggs, milk, vanilla and mashed bananas, and add to flour and butter. Blend well, but don't over mix.
Fold in diced bananas, nuts, granola, and coconut. Spoon batter into paper liners, filling each one to the top. Top with optional toppings, if desired. Bake for 25-30 minutes or until tops are brown.
It's a lovely goal…but it was threatened when I arrived on campus last semester. If you are not one of the lucky kids who get to live in Fry, Smith, or Grantham, then like me you are working with what is little better than an Easy Bake oven and a foot of counter space. A full-size cookie sheet won't even fit in the oven! My heart sank in dismay…How was I to turn out elegant fougasse, dozens of scones, and challah to die for?
I needed a fail-proof recipe; one that was simple, easy to improvise with, and wouldn't demand more counter space or appliance quality than I had. The wonder recipe that came to my rescue was for Banana Crunch Muffins by Ina Garten (Food Network's "Barefoot Contessa"). It was an instant favorite; the first batch I made for my roommates disappeared within 24 hours, and I now get requests for them almost weekly. I don't think any of us will be content with plain old banana bread from now on.
The original recipe calls for an electric mixer; I have adapted it since most people on campus probably don't have one. It makes a lot of batter, so I use half of it for about 12 muffins, and then pour the rest into a loaf pan. The loaf will take a little longer to bake than the muffins will; just keep testing it by inserting a toothpick or fork into the center til it comes out clean of batter. Enjoy making and sharing this recipe - if not exactly artisan, it will nonetheless allow you to express your inner baker despite your limited campus resources.
Banana Crunch Muffins - Makes 18 large muffins. Adapted from The Barefoot Contessa Cookbook, Clarkson Potter, 1999.
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ lb. (2 sticks) unsalted butter, melted & cooled
2 extra-large eggs
¾ cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola or coconut (optional)
Preheat oven to 350°.
Line 18 large muffin cups with paper liners. Mix flour, sugar, baking powder, baking soda, and salt in large bowl. Stir in butter until soft dough forms. In separate bowl combine eggs, milk, vanilla and mashed bananas, and add to flour and butter. Blend well, but don't over mix.
Fold in diced bananas, nuts, granola, and coconut. Spoon batter into paper liners, filling each one to the top. Top with optional toppings, if desired. Bake for 25-30 minutes or until tops are brown.
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