Saturday, September 26, 2009
Mom's Banana Apple Bread
It's been a rainy day here. I had lunch with a friend today that I hadn't seen in nearly two years so we played a lot of catch up. Ever since I have moved my dad down here to Virginia from Long Island I find I have less and less time to get together with friends. He is in a dementia unit in a Veterans Home down in Richmond where I also have a house and my two older sons live. Between visiting my dad, my mom and stepdad, my older son and wife and granddaughter, my middle son, spending time with my husband and 10 year old son.....I do find it hard sometimes to fit in time with friends. It really is important to get together with friends. Girlfriends are what keep you sane!!! Don't think I am kidding here, because I am quite serious. We share our happiness, sadness, triumphs, joys and miseries with our girlfriends. Who in the world can understand us like our girlfriends...no one. I've learned so much from 2 older girlfriends that I had for many years that have passed on. These ladies had so much wisdom and I learned a lot from them. They were both older than my own mom! I loved them dearly. I also have some friends that are my own age and then there are a few that are quite a bit younger. You learn different things from different people. Moving on here.......
I found this recipe at Hot Oven Warm Heart. This is a terrific banana bread recipe that is very different from any other ones I've made since it contains cooked apples. It is a really good bread and I definitely recommend it. It's especially great for this time of year when apples are in season and it's a nice twist on the usual banana bread.
For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed brown sugar
2 Granny Smith apples, peeled, cored and cut into 1/2 inch pieces
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
For the banana bread:
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon kosher salt
8 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
1/4 cup fresh orange juice
1 teaspoon pure vanilla extract
1 1/4 cups very ripe mashed bananas (2 to 3)
Before you start:
Position a rack in the center of your oven and preheat the oven to 350F. Lightly butter and flour a 1 1/2 quart loaf pan.
To make the apples:
Preheat a medium skillet over medium high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and saute until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:
In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg and salt. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.