I was planning on making banana bread. I was planning on making it two full weeks ago, but then the holidays came, and I almost died.
The secret to sweet, moist, banana-y banana bread is to use mushy, black bananas as the starch has converted to sugar. My two bananas hit that point one week ago and have sitting out, turning blacker and mushier every day. Being American, I wanted to throw them away, but my mom, raised in Thailand, insisted they were still good. “There’s no mold – they’re fine,” she says matter-of-factly. Hmm, and here I thought mold was one of nature’s many signs that a food was no longer fit for human consumption.
So I used the two mushy bananas and combined two favorite recipes, All Recipes’ Banana Banana Bread and All Recipes’ Banana Crumb Muffins. I did add ¼ cup of coconut milk, which I had lying in my refrigerator from the last time I made mochi cake.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 ripe bananas
- 1 tsp vanilla extract
- 1/3 cup softened butter
- ¼ cup coconut milk
- ½ cup white sugar
- 1 egg
- ¼ tsp salt
I like that the Banana Banana Bread has no added liquid to dilute the banana taste, but I resent the dense texture of the bread. Therefore I used 1 egg and should have stuck to the 1 ½ cups of flour in the muffin recipe. I was trying to compensate for the coconut milk.
I creamed the butter and sugar, then added the egg, vanilla and salt. I added the whole bananas and mixed just until they were broken. I like chunks of banana in my baked banana products. I sifted the flour, baking soda and baking powder in another bowl and added it to the wet ingredients in two batches, folding just until mixed.
I put them in paper lined cupcake tins and sprinkled them with rock sugar. I added black sesame seeds to some and sea salt to others. I made one special muffin with both sesame and sea salt for myself. I was thinking about banana salted caramel cake, which I have only read about. I baked them at 350 degrees for 20 minutes and then broiled for 1 minute. I wish I had baked them for 22 minutes instead because the bottoms were slightly undone, and my mom thinks that broiling dries them out.
I like how much they rose, and I like the lovely yellow color peeking out from the browned tops. I should have used less flour and omitted the vanilla as it masks the banana flavor. The muffins were incredibly sweet because the of the bananas, and I like the addition of sesame seeds. I personally liked the salt, but my mom and friend were not fans. Maybe I just like salt granules.
All in all, I am over cake. I am tired of the monotonous texture and stuffy feeling in my stomach. On to tarts, cookies, breads, pies, brownies and (of course) more mochi cake! Unfortunately, those things take more preparation than cakes. Or maybe I just think that. We shall see.
I just tried a muffin, and it tastes better today than yesterday. I think banana bread tastes best after sitting for a day or two because the flavors meld.