Sunday, August 31, 2008

Banana Bread

Can you believe I made this in my toaster oven? The little loaf pan looked so small and lonely in the big full-sized oven that it decided to try to use the toaster oven - and it fit! However, I don't know if it's the recipe of the toaster oven or some other problem of my own (I'm not exactly the best baker out there after all), but the bottom was on the verge of burning and the banana bread was a bit on the dry side. So I cannot recommend this recipe, nor can I recommend baking banana bread in the toaster oven, but I also don't NOT recommend them. =P

At least it looks good, right?

I used a recipe from Joy of Baking in case you want to give it a try. Hopefully yours will turn out better than mine!


1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.


Maryanna said...

LOL, sometimes we have to attempt things just so we'll know for future reference. I've never made banana bread in the toaster oven, but I usually cut off a slice and put a slice or 2 in the toaster oven with a pad of butter and toast. Mmmm.

That Girl said...

I'm glad I read the whole post, because after the first sentence I was about to go throw some bread in the toaster oven.