Neglected Bananas Bread
I’ve been testing recipes for a cookbook in North Carolina and have basically been tasting and not really eating much else other than what I need to test (gravies, BBQ sauces, and lots of fried birds). I had bought some bananas a few weeks ago—the perfectly freckled ones I love--but never got to them and as they started turning black and blue, instead of sticking them in the freezer (where they would surely be lost forever), I searched the larder.
I found some other neglected goods--plump Turkish dried apricots and chocolate chips--and decided to throw them all in together and see how they would get along. The result was moist and flavorful. I used vanilla fleur de sel, but I’ve listed vanilla extract and sea salt in this recipe below.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt (or vanilla fleur de sel)
- 3/4 cup bittersweet chocolate chips
- ¼ cup chopped dried apricots
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 very ripe bananas, mashed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla or almond extract
Preheat oven to 350 degrees. Butter and flour a 9x5x1/2inch loaf pan. Stir flour before measuring. Whisk flour and next 3 ingredients in a bowl to blend well.
Beat butter and sugar together in a large bowl until fluffy. Add eggs, one at a time. Beat in mashed banana, lemon juice, and vanilla extract. Beat in flour mixture until blended. Stir in chocolate chips and apricots.
Pour batter into pan and place pan in middle of oven. Bake for about 50 minutes or until tester inserted in center comes out clean. Remove bread from pan and place on wire rack. Try it plain or with a dollop of crème fraîche mixed with good quality apricot jam.
Date Published: September 27, 2009
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.