Thanks to a dozen brown bananas over-ripening on my kitchen counter, I spent a good chunk of last weekend making loaf after loaf of banana bread. I could just as easily have baked dozens of banana muffins or even a few coffeecakes. They all fall into the same category of baked goods known as quick breads.
As their name indicates, quick breads are made quickly. Unlike with white, whole wheat, rye and other yeast breads, I don’t while away hours letting the dough rise. Likewise, I don’t spend precious time kneading it. I simply mix the ingredients together, pour the batter into a greased pan and allow the loaf to bake.
The absence of yeast is what gives quick breads their short prep time. A living organism, yeast requires a draft-free, warm environment of between 70 to 85 degrees Fahrenheit. It also needs moisture and food, such as sugar and starch, to grow. As it grows, it gives off carbon dioxide, which causes the dough to rise. The first rise can take anywhere from one to two hours. After that initial growth period the dough might be formed into loaves or it might call for a second rise. Once the bread is formed, it has to rise yet again before being baked. Truthfully, a better name for yeast breads might be ‘slow breads.’
In quick breads the leavening agent is baking powder or baking soda or a combination of both. When moisture is added to either, the rising process starts immediately. Hence why these breads come together so swiftly.
Along with speed I appreciate the versatility of these breads. Depending on what I have on hand, I can add fresh or dried fruits such as pears, apples, bananas, dried apricots, blueberries or cranberries to the batters. I can include savory ingredients including cheese, olives, bacon, herbs and beer. I can even feature vegetables such as zucchini, hot peppers and pumpkins. Nuts, raisins, and chocolate chips are also good additions.
When making quick breads, I follow a few basic rules. I always mix the dry and wet ingredients together until just combined. If I stir the ingredients until the batter is smooth, I’ll end up with tough breads, cakes or muffins. Before pouring the batter into the pan, I fold in any fruit, nuts or chocolate chips. Lastly, no matter what I bake, I always use the toothpick method to determine when muffins, cakes or breads have finished baking. With this I just insert a toothpick into the center of my baked good. If the toothpick comes out without any batter or crumbs clinging to it, I can remove my treat from the oven. Easy and quick!
Since I have baked so many loaves that I can now recite the recipe in my sleep, I’ll share my soft, banana-laden bread this week.
BANANA BREAD
Makes 1 loaf
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
5 tablespoons unsalted butter, at room temperature
2/3 cups plus 1 1/2 teaspoons granulated sugar
2 large eggs, whisked
1/2 teaspoon vanilla extract
Drop of banana extract, optional
3 very ripe/brown bananas, mashed
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch loaf pan and set aside.
In a large bowl sift together the flour, baking soda, baking powder and salt. Set aside.
With an electric mixer beat the butter until light and fluffy. Add the sugar and beat again until well incorporated. Slowly add the dry ingredients, mixing until blended. Add the eggs, vanilla and optional drop of banana extract and mix until incorporated. Fold in the bananas until just combined. Spoon the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes. Remove the bread from the pan, return the bread to the rack and allow it to cool completely before cutting or wrapping.