I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂
In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.
I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!
Yield: One loaf, Serves 8 to 10
- nonstick cooking spray for the pan
- 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
- 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
- 1/2 cup (112g) vegetable oil
- 1/3 cup (75g) well-shaken buttermilk, at room temperature
- 2 large eggs
- 1 T dark rum, optional (I omitted it)
- 1 tsp pure vanilla extract
- 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3 T (38g) granulated sugar, for sprinkling
- Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
- Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
- In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet and fold until just blended.
- Pour the batter into the prepared pan.
- Place the granulated sugar in a small bowl.
- Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
- Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
- Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.
Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.
Posted in Baking, Bread, Cake, Coffee Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: banana, banana bread, bread, breakfast, buttermilk, cake, dark brown sugar, dessert, Midwest Made, pullman, quick bread, rum, snack, sugar topping, vanilla
I felt very “out of the loop” recently when I saw numerous posts about this viral donut loaf one morning. I had to make it right away! 😉 It delivered as promised- it tasted like a giant cake donut. Ridiculously good. The freshly ground nutmeg made it exceptional.
This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever, via thekitchn.com. It was reminiscent of a pound cake but had a lighter texture. Fabulous! Next time I plan to try baking it in my Pullman loaf pan.
Yield: 1 (9-inch) loaf, Serves 8 to 10
For the Loaf:
- nonstick cooking spray for pan
- 2 3/4 cups (352g) unbleached all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp freshly grated nutmeg
- 14 T (197g) unsalted butter, at room temperature
- 3/4 cup plus 2 T (175g) granulated sugar
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (225g) well-shaken buttermilk, at room temperature
- 1 cup (120g) confectioners’ sugar, divided, sifted, plus more as needed
- 2 T (28g) unsalted butter, melted
- Position a rack to the lower third of the oven and preheat it to 325°F, preferably on convection.
- Spray a 9×5-inch light-colored metal loaf pan with nonstick cooking spray and line it with 2 perpendicular strips of parchment paper — 1 cut skinnier to fit lengthwise across the bottom and up the 2 short sides, 1 to fit crosswise and up the 2 longer sides. Cut the strips long enough to have a few inches of overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
- Add the sugar and vanilla and beat until light and fluffy, about 3 minutes.
- Beat in 1/4 cup of the flour mixture.
- Beat in the eggs, 1 at a time.
- Reduce the mixer speed to low, and stir in the remaining flour mixture and buttermilk in 5 alternating additions, beginning and ending with the flour mixture.
- Finish folding the batter by hand to make sure everything is incorporated — the batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top.
- Bake until the loaf is golden with a couple of cracks on top, and a toothpick inserted into the center comes out clean, 60 to 75 minutes.
- Let cool in the pan set over a wire rack for 15 minutes.
- Use the parchment paper to lift the loaf from the pan. Let rest for another 20 to 30 minutes.
- When the loaf is cool and firm enough to handle, but still slightly warm, sift 2/3 cup of the confectioners’ sugar all over a large rimmed baking sheet (keep the sieve handy).
- Peel the parchment from the cake. Gently turn the loaf over in 1 hand, using part of your forearm to support it.
- Using a pastry brush, brush the bottom of the cake with some of the melted butter. Carefully set the loaf, right-side up, in the powdered sugar.
- From there, brush the long sides with the butter, turning the cake from side to side to coat in sugar, then brush and coat the short sides.
- Lastly, brush the top with the butter, and sift the remaining 1/3 cup confectioners’ sugar over the top of the loaf.
- Roll the entire loaf in sugar once more so that it resembles a giant powdered sugar donut. (I skipped this step and my loaf had plenty of sugar.)
- Carefully transfer the cake to a wire rack to cool completely before slicing and serving, touching up the loaf with a quick sifting of sugar as needed.
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, buttermilk, cake, confectioners' sugar, dessert, donut, donut loaf, doughnut, loaf, Midwest Made, nutmeg, pound cake, powdered sugar, vanilla