Cook’s Illustrated Banana Bread and Mom’s Banana Bread

COOK’S ILLUSTRATED VERSION

INGREDIENTS:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 large very ripe bananas (about 1¾ to 2 pounds), peeled.  A 5th banana is optional for topping the loaf
½ cup unsalted butter, melted and cooled slightly* **
2 eggs
¾ cup light brown sugar
1 teaspoon vanilla extract
½ cup walnuts, coarsely chopped (optional)
2 teaspoons granulated sugar

*less sweet, lower fat version:  substitute half of the melted butter for 1/2 cup unsweetened applesauce and use scant cups of brown sugar instead of packed.  I also removed the salt to off set the lower sugar content.  Add raisins once wet and dry ingredients are incorporated.

**I’ve also used half butter and half coconut oil which seemed to actually enhance the butter flavor.

DIRECTIONS:

1. Preheat oven to 350 degres F. Spray an 8½ by 4½-inch loaf pan with non-stick cooking spray; set aside.

2. In a large bowl, whisk together the flour, baking soda and salt.

3. Place 4 of the bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a paring knife. Microwave on high power until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, or 15 minutes (there should be ½ to ¾ cup liquid).

4. Transfer the liquid to a small saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove the pan from the heat, stir the reduced liquid into the bananas, and mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla extract.

5. Pour the banana mixture into the flour mixture and stir until just combined, with some streaks of flour remaining. Gently fold in the walnuts, if using. Scrape the batter into the prepared pan. Slice the remaining banana and shingle them on the top in 2 rows.  Alternatively, lay whole walnuts in a decorative pattern on top.  Sprinkle the granulated sugar evenly over the top of the loaf.

6. Bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 75 minutes. Caution about burning the top.  You may need to cover loosely with foil, especially if you topped the loaf with nuts.  Cool the bread in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack. Serve warm or at room temperature. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. It can also be frozen (the wrapped loaf should then be placed in an resealable freezer bag or double-wrapped with foil) for up to 2 months.

 

MOM’S VERSION

INGREDIENTS

• 2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 4 very ripe bananas
• 1 cup sugar
• 3/4 cup melted butter
• 2 eggs
• 1 tsp vanilla
•  1/2 cup chopped nuts (pecans or walnuts) plus whole nuts for garnishing

Combine flour, baking soda, salt in a bowl and set aside

Mash bananas but still leave a little texture.  Add the sugar and beat till light and fluffy.

Add butter eggs and vanilla

Mix in dry ingredients.  Once almost fully mixed add the chopped nuts.

Pour into a loaf pan and top with whole nuts

Bake at 350 for 1 hour 15 minutes.  Watch that the nuts aren’t burning.  You may need to cover with foil halfway through baking to prevent burning.

 

Helen’s Almond Brittle

In memory of Ms Helen Toy who passed away early this year.  This is a Christmas tradition in our home. but the technique is not filled in because I’ve never made this or ever watched my mom make it, so this post is a work in progress……

Almond Bristle (as Mom calls it)

• 2 sticks of butter
• 1 cup and while almonds + extra
• 1 cup sugar

Place butter and sugar in a small saucepan and bring to a rolling boil for 3 minutes.  The mixture should remaining boiling even if you stir it.

Add almonds and cook for 7 minutes.  Note the oil will separate out during this step but will re-incorporate

Pour onto baking sheet and let cool

Lemon Chiffon Pie

Adapted from From Cook’s Illustrated (Note: the original recipe called for a total of 1 1/4 cup sugar which was way to sweet, so I think cutting down the sugar will help.  Also, I used Meyer lemons from the backyard which are sweeter than regular lemons which may explain why the lemon curd was too sweet.

First made for the Family for Christmas dinner 2015

Graham Cracker Crust

• 1 package graham crackers (9 whole crackers)
• 3 TBSP sugar
• 5 TBSP melted butter
• Pinch saltFOR THE CRUST: Adjust oven rack to lower-middle position and heat to 325°F. Process graham crackers until finely ground, about 30 seconds (about 1 1/4 c. crumbs). Add sugar and salt and pulse until mixture resembles wet sand.Transfer crumbs to 9-inch pie plate or springform pan. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.

Lemon Curd Filling

• (1/2 tsp. unflavored gelatin + 2 TBSP water) X 2
• 4 TBSP water
• 5 eggs (2 whole, 3 separated)
• 7/8 cup sugar (3/4 cup for lemon curd and 1/8 cup for cream cheese filling)
• 1 TBSP cornstarch
• pinch salt
• 1 TBSP grated lemon zest
• 3/4 cup Meyer lemon juice (3 juicy lemons)

• Sprinkle 1/2 tsp gelatin over 2 Tbs water in a small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 tsp gelatin, and remaining 2 Tbs water.  This is for BOTH lemon curd and cream cheese fillings
• Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 cup sugar, cornstarch and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes. A thermometer should register around 170 degrees.  Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
• Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer.

Cream Cheese Filling

• 1/4 cup heavy cream
• 4 oz cream cheese, cut into 1/2-inch pieces, softened

• Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now empty bowl.
• Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 c. sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over cured, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.  Do not cover with plastic if not necessary as the plastic will stick to the top of the pie