Late night baking

Sometimes you seek out confirmation that your goals are either actually achievable or at least worth the attempt. Saturday night I tried to log in to work but the BoA site was down so I gave up and moved on to accounting homework. I needed a little break around 1am and decided to make banana bread (Mostly only because there were bananas on the counter attracting fruit flies that irritate me beyond belief). Turns out that this loaf of banana bread came out better than any other I have made. Late night and early morning baking is essential when running a bakery and little moments like these make it a little clearer that I am in the right direction. Below is a basic recipe (originating from America’s Test Kitchen) for delicious and moist banana bread (with little adjustments made by me because I never follow the rules )

Ingredients:
1 3/4 cups unbleached all-purpose flour ( plus a sprinkle of whole wheat flour…yes, a sprinkle)
1 teaspoon baking soda
1/2 teaspoon table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled and mashed- I rarely have extremely ripe bananas…instead I take mostly ripe bananas, put them in a pan and roast them at 375 for about 20 minutes, peel the skin, use the juice and perfection soon arrives)
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoons granulated sugar
 
Directions:
  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Grease 8 1⁄2 by 4 1⁄2-inch loaf pan with butter or a little olive oil
  • Whisk flour, baking soda, and salt together in large bowl.
  • Mash bananas
  • Whisk in butter, eggs, brown sugar, and vanilla. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan.
  • Sprinkle granulated sugar evenly over loaf.
  • Bake until toothpick inserted in center of loaf comes out clean, ~60 minutes.
  • Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.
  • Serve warm or at room temperature (with a little butter)
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