I love Google Reader, have I mentioned that lately? I follow many food blogs and opening up my reader is such a treat, there are so many new recipes inside, just waiting for me to read and try out! I especially love when there is a recipe that I can make and share on the blog. This past week I was reading updates from The Way The Cookie Crumbles and came across her post on Ultimate Banana Bread. I always love a new recipe for a warm, moist bread…especially when it is great for dessert or breakfast, so I wrote it down and gave it a try. I had 3 overly ripe bananas and 2 frozen ripe bananas that needed to be taken care of, what luck right? For detailed instructions visit her post, Cook’s Illustrated Ultimate Banana Bread. Plus you’ll want to see her pictures because they are far superior to mine 🙂
Also, did I mention that this is probably the best banana bread that I have ever tasted? OMG. WOW!! The only possible way to make this better would be to add some dark chocolate chips, next time! I went with her lighter option and used half the butter with oil, plus if you know me I always use whole wheat flour when I cook. I decided not to do the banana topping (so you need only 5 instead of 6 bananas) for storage purposes. Enjoy!
Ultimate Banana Bread (via The Way The Cookie Crumbles and adapted from Cook’s Illustrated)
- 1¾ cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 5 EXTREMELY Ripe Bananas (about 2.25 lbs), peeled
- 4 Tbsp Butter, melted and cooled slightly
- 2Tbsp Vegetable Oil
- 2 Large Eggs, room temperature
- ¾ cup Dark Brown Sugar
- 1 tsp Vanilla & butter nut extract (this is my favorite flavor but you could use plain vanilla or double vanilla)
- ½ cup Walnuts, chopped and toasted
- 1/2 cup Dark Chocolate Chips (optional)
- 2 teaspoons Sugar
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