Anointed With Joy is NOT becoming a Food Blog! Lol. However, I have been baking bread and sharing with folks here in my Oklahoma hometown for the past couple of weeks, so it’s terribly unrealistic to think no flour and butter will make it into my blog! Hahaha! Baking and sharing Bread just makes me JOLLY!
So, here you are…
Yield: 3 mini loaves (5.75 inch)
Serving size: 1/3 of mini loaf, 309 calories
Servings per recipe: 9
This recipe is best with very ripe bananas. Melt 1/2 cup butter in advance so it has time to cool some before adding to the eggs.
Preheat oven to 350F degrees. Spray three mini loaf pans (abt 5 3/4”) with nonstick spray. (You can certainly make one standard loaf pan, but I like to share or freeze so I don’t eat the whole loaf myself! Mini pans work well for sharing.)
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon banana extract, optional
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
1/2 cup chopped walnuts
1 cup vanilla wafer crumbles, divided
3 very ripe bananas, mashed
Mix 1 teaspoon each cinnamon powder, sugar, brown sugar. Mix with 1/2 cup vanilla wafer crumbles.
In your mixer (fitted with the wire whip), slowly cream the melted butter, sugar, eggs and extracts.
TIP: Creaming together sugar, butter, and eggs has to be done slowly; no higher than medium speed. And once any flour is added, the mixing has to be slower still. Developing the flour’s gluten too much means quick breads and cakes will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull them out. And the sinking is what makes dense, gluey streaks.
Combine the flour, baking soda and salt, stir gently into the butter mixture until smooth.
Finally, gently fold in the sour cream, walnuts, bananas, and 1/2 cup of vanilla wafer crumbles. (Reserve the other 1/2 cup wafer crumbles for topping.).
Spread evenly into the prepared pan. Sprinkle top with cinnamon cookie crumble mixture if desired.
Another mixer Tip. Generally, use the wire whip for batter, the paddle for dough, and the bread hook only for kneading yeast breads
Bake at 350F for 30-35 minutes (about 50 minutes for standard pan) or until a toothpick inserted into the center of the loaf comes out clean.
Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.