Recipes
Banana Bread
David Barclay
Chef/Owner
Lazy Bear
San Francisco
Calif.
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Ingredients
111
g
Tempered butter
160
g
Sugar
68
g
Brown sugar
2
each
Eggs, room temperature
340
g
Very ripe bananas (about 4 medium bananas, or 3 very big bananas)
2
g
Vanilla extract
28
g
Banana schnapps or funky island rum
220
g
All-purpose flour
3
g
Baking soda
11/2
g
Cinnamon, ground
4
g
Salt
1
In a mixer, cream tempered butter and sugars. Then mix in eggs one at a time.
2
In a bowl, mash bananas, vanilla, and schnapps together with a fork to purée. (Alternatively, if your bananas are very ripe, this can all just be added to the mixer after the eggs and mixed well to purée bananas.)
3
In a separate bowl, mix flour, baking soda, cinnamon, and salt.
4
Add half of the dry ingredients to the mixer, followed by banana purée (unless you already mixed this in). Finish with the remainder of the dry ingredients.
5
Transfer batter to an oiled loaf pan and bake at 350°F until cooked through, rotating once during cooking, about 45 minutes total.
Notes
Note
This recipe was adapted from former Lazy Bear pastry chef Kim Conroy.
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