Alton Browns Banana Bread Recipe 395 Food

OATMEAL BANANA BREAD

Steps:

• Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
• Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
• Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
• Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
• Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
• Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
• Add the flour mixture and beat on low speed until just combined.
• With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
• Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
• Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.

ALTON BROWN'S BANANA BREAD RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Grease a loaf pan and line with wax paper. Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth. In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture. Combine flours, baking soda and salt. Add to the wet ingredients. If using nuts, fold them into the batter now. Pour batter into prepared pan. Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean. Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing. Tightly wrap leftover bread. It will keep at room temperature for about 5 days.

BANANAS FOSTER

Steps:

• Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.