Does anyone know a banana bread recipe that includes whipped cream?
One of my employees passed away recently and her son (who also works for me) is having his 16th birthday next month and he said that the only thing he wants is to have a loaf of the banana bread that his mom used to make, so that’s what we’re trying do pull off for him.
None of his family members know the recipe and all of her cookbooks were thrown out when her sister cleaned out the house shortly after she passed away. I used to have the recipe, but lost it a long time ago and I can’t seem to find any recipes that include whipped cream as an ingredient.
Does this sound familiar to anyone? Thanks in advance!
You could replace the 1/4 cup of yogurt with 1/2 cup of whipped cream using this recipe.
The Best Banana Bread
The Problem: Too many banana bread recipes turn out bland, flat, heavy, dry, and/or gritty loaves.
The Goal: A basic banana bread with deep banana flavor, plenty of moisture, and a nice, light texture.
The Solution: Use older, darkly speckled bananas, which are both sweeter and more moist than younger bananas; add yogurt for a nice tang and even more moisture; and use the “muffin method” to mix the wet and dry ingredients for a delicate, golden brown loaf of decent height.
By the editors of Cook’s Illustrated
Many banana bread recipes produce dry, heavy, gritty loaves. If the texture isn’t bad enough on its own, these breads often suffer an even greater indignity: lack of banana flavor, which is the whole reason to make banana bread in the first place. We wanted a loaf at the far opposite end of the banana bread spectrum: moist and smooth, with a hearty, open crumb and powerful banana flavor.
We started at the beginning, with the bananas. Anything short of borderline overripe, sweet, darkly speckled bananas failed to deliver the moisture and favor we sought. We found that the way the bananas were prepared also made a difference. When mashed only slightly, they remained chunky and distracting in the bread. When mashed to a purée, however, they weighed the bread down and made it heavy. Mashing bananas with a dinner fork just until they were completely broken down was the way to go, allowing the bananas to blend well with the other batter ingredients so that the resulting loaf was smooth and uniform. The extra sweetness and flavor supplied by the bananas also allowed us to knock 2 tablespoons of butter out of the recipe.
In the name of even greater moisture and flavor, we experimented with several different dairy ingredients, including milk, buttermilk, sour cream, and yogurt. The yogurt stole the show, softening the crumb a little and contributing a pleasant tang to the flavor.
Last, we tried mixing the batter in two different ways to gauge the effect on the crumb. In the creaming method common to cake batters, the butter and sugar were beaten together until light, then dry and liquid ingredients were added alternately. This produced good volume and a very even, cakelike crumb. But we ended up preferring the muffin method, in which wet and dry ingredients are mixed separately and then folded gently together. With this method, the crumb turned out a little less even, which appealed to us because it seemed more hearty. This loaf also rose a little higher than the creamed loaf and formed a gorgeous, golden-brown crust.
Quick Tip: Banana Bread Anytime
If your bananas are not thoroughly ripe and darkly speckled, banana bread is not worth making. If your bananas are looking overripe and bread bound, but you’re not ready to make the loaf, don’t throw them away and wait for the next time. Simply peel the bananas, place them in zipper-lock freezer bag, and freeze. When you’re ready to bake, so are the bananas, after a brief thaw. They will be soft and brown and look a little the worse for wear, but they’ll taste fine, and appearances don’t matter when they are to be baked into bread.
The Best Banana Bread
Makes one 9-inch loaf
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher.
If using a nonstick loaf pan, which have very slick sides, grease and flour the sides as well as the bottom.
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups toasted walnuts, chopped coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1-1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees F. Grease and flour bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Whisk flour, sugar, baking soda, salt, and walnuts in large bowl to combine; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Healthy Bread in Five Minutes a Day by Jeff Hertzberg …
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