Baking

243. Baking like I cook, learning to take risks!

My Light and Fluffy Banana Bread
adapted from two favorite chefs Craig Claiborne (NYTimes Cookbook, 1990) and Molly Katzen (The New Moosewood Cookbook, 2000)
2.5 cups of flour (I used 2 cups white organic King Arthur and 1/2 cup whole wheat King Arthur)
4 tsps baking powder
1/2 tsp baking soda
1 tsp salt
2/3 cup of vegetable shortening (sans trans fat, please!) plus shortening for greasing the pans.
1 1/3 cup sugar (I used Florida Crystals Natural Cane Sugar and it worked fine for baking, less processed and less harsh working conditions for farmworkers)
3 eggs (extra large), room temperature, beaten
2 cups mashed, very ripe bananas, soaked in 1 cup strong coffee
1/2 tsp cinnamon
pinch of nutmeg
1 tsp double power vanilla extract (I <3 Penzey's)
1/2 tsp almond extract

1. Preheat the oven to 350 degrees F. Grease, generously, a loaf pan and 18 muffin cups with shortening.
2. Double sift together flour, baking powder, baking soda and salt. Add Cinnamon and nutmeg.
3. Cream the shortening, add the sugar gradually and work until light and fluffy. Add the eggs and beat well. Add vanilla and almond extracts. Add the flour mixture alternately with the bananas, a small amount at a time (about a ladle-ful), beating after each addition until smooth.
4. Pour mixture into pans and put into the oven. The muffins take 12-15 minutes, the bread about 40-45 minutes depending on how well your oven keeps temp (mine doesn't)
5. Cool the muffins on a cooling rack, but allow the bread to cool before transfering to the racks.

Yay!