Tuesday, October 9, 2012

Cuban Banana Bread

Cuban Banana Bread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 257.

We are leaving for the beach in a few weeks so I've been busy in the kitchen baking treats for us to enjoy on the trip. I usually make cookies and breads that travel easy. Banana Bread is always a staple and I have a recipe (non-Maida) that I really like. I thought I would give this one a try for something different. It is chock full of raisins and nuts and includes an unusual ingredient - bran cereal. I was pleased with the outcome and thought it tasted close to the other banana bread I make.

1 1/2 cups sifted all-purpose flour
1 tsp. salt
2 tsp. baking powder
1 1/2 tsp. baking soda
2 oz. (1/2 stick) unsalted butter
1 tsp. vanilla extract
1/2 cup dark brown sugar
1 egg
1 cup bran cereal (not flakes)
3 to 4 medium sized bananas (fully ripe)
2 TBS. water
1/2 cup raisins
4 oz. (generous 1 cup) walnuts, cut or broken into medium-sized pieces 

Adjust rack 1/3 up from the bottom of the oven. Preheat to 350. Butter a loaf pan that has a 7 1/2 cup capacity. Dust it with fine bread crumbs. Set aside.

Sift together the flour, salt,  baking powder and baking soda. Set aside.
Beat the butter until soft.
Add the vanilla extract.
Add the sugar. Beat until mixed.
Add the egg, beating until pale in color.
Add the bran cereal. Beat until just mixed.
In a separate bowl, mash the bananas slightly with a fork (some coarse pieces should remain). Add the water to the bananas. Stir to mix.
Add the bananas to the bran mixture. Beat only to mix. (The mixture will appear curdled - that is okay).
Add the raisins.
Add the nuts. Beat only to mix.
On low speed, add the sifted ingredients. Beat only until incorporated - do not overbeat.
Pour batter into the prepared pan.
Smooth the batter on top.
Bake for 45 minutes to 1 hour, until a cake tester inserted in the middle comes out clean. Cool in the pan for 10-15 minutes. Turn out onto a cooling rack. Let stand for several hours or overnight or refrigerate at least 1-2 hours before slicing.

1 comment:

Unknown said...

I have been making this for years but could not find my recipe book after a move....thank you so very much for posting it online. Once you bake this bread no other recipe will do!