Claire Saffitz Makes Banana Bread | Dessert Person

I think

banana

bread

is still having a moment because I think people were maybe a little enthusiastic and we were trying sourdough and then we realized that maybe there was a lot to deal with and we decided on

banana

bread

, which is an excellent sweet spot because it is easy and delicious. and comforting and that's what I'm doing today Hi everyone, I'm Claire Sappets, we're in my kitchen at home and today I'm making perhaps the most comforting recipe besides my mom's puppy pie, making banana bread with almond butter , it's easy, fast, delicious, comforting. Freezable, shareable, delicious, that's it, bananas are divisive, but I really like the taste of banana, but I am very picky about the state in which I will eat a banana, and in fact, I ate a banana for breakfast for a long time. time with peanut butter. and it's actually kind of what inspired this recipe, but the window for me to eat a banana is like 12 hours and if I miss it, what am I going to do with my overripe banana that I don't want to eat, so I prepare? banana bread very happy with this recipe I modified it a lot I spent a lot of time trying it I think it's kind of a unique version of banana bread because of the almond butter which

makes

it a little tasty but it doesn't steal the banana spotlight I think it should be sweet enough but not so sweet that I can't eat it literally any time of the day breakfast lunch dinner lunch

dessert

breakfast

dessert

dinner dessert there is no special equipment for this recipe it is also important to me that a quick bread what is the type of recipe which is that banana bread, it's really easy to make so you just need a couple of bowls, a whisk and you're going to need a standard size loaf pan and that's it for the special equipment.

Oh, some parchment paper, I have all the ingredients here. There are a lot of changes you can make to the ingredients, so I'll talk about easy substitutions you can make, but for today I'm making the recipe as written in the book. I have almond butter and you'll see I have a A couple of things measured twice because I use them in several places, but I have almond butter baking powder all-purpose flour vanilla extract coconut oil granulated sugar baking soda two large eggs a bunch of very ripe banana Greek yogurt natural cardamom and kosher salt and whoever was there was one that I was missing kosher salt like any good quick bread, it is prepared easily, you only need two bowls and the thing goes in the oven in a period of time relatively short, you just want to make sure you have overripe bananas that have been on your counter because it's not a super sweet recipe, so it needs that extra sweetness from an overripe banana that has all those sugars.

The first thing I want to do is prepare the pan and preheat the oven. I have an oven rack. the center and I preheat a standard cake baking temperature of 350 or sort of temperature and now I like to line my loaf pans with parchment paper and it

makes

it easy to lift, not only does it mean the banana bread doesn't stick but It's easy to take out and unmold, so I have a piece of parchment that I cut the same width as my loaf pan on the bottom. If you can see I have my coconut oil here, I'm just applying a thin layer.

Place that sheet inside like this, smooth out any areas where there are air pockets and now the shorter sides remain unlined and then, but that's fine and now use the parchment like this to lift the bread. Now I'm just going to add a little bit more oil to grease the parchment paper. I'm going to mix this dressing that goes on top of the banana bread. I'm using a mix of ingredients already inside the banana bread to create this sweet and crunchy swirled topping. have a little bit of granulated sugar, about a tablespoon, then I have three tablespoons of almond butter, I'm going to combine that and then a teaspoon of coconut oil, now this addition, I'm just going to watch it stir really well, make sure you don't.

If you don't have any stubborn clumps, you want something smooth like this, so set this aside. Let me make sure I did it right and that I got everything. A teaspoon of coconut oil. Yeah, okay, so I need about a cup of mashed banana. I'm going to start. these three and I see what I get, these might even be more ripe, they might be, you know, I often like to see little blackened spots on real bananas, just try not to use them when they're green, then they're definitely not ripe. enough, a potato masher is a strangely useful tool for baking, it really helps because a lot of times you're trying, you're trying to mash things, this looks good, you can see it's like it's a little bit lumpy, but the lumps tend to soften. it comes out and disappears into the dough as it bakes, so now let me measure out a cup.

You may have to mash some of the last banana. A little more or less is also fine. Okay, I'm out of my cup. I am beginning. my one and a third cup all-purpose banana bread flour is a great application for playing with different flowers. It's also a great application for gluten-free baking, so you can use a gluten-free mix instead of the all-purpose you could substitute. a little whole wheat flour, you can substitute buckwheat flour, which would be a great addition in terms of flavor, just keep in mind that if you use gluten free flour or a different whole wheat flour, you will get a denser flour, no so light and fluffy. banana bread, then a teaspoon of kosher salt, there is something that is really delicious, like salted nut butter or sweet and salty nut butter, a teaspoon of baking powder, then half a teaspoon of baking soda and I add a little of warm salt. season this recipe, I'm using cardamom, cinnamon, of course, it's much more typical, you can use cinnamon, you can use nutmeg, you can use like in one of those pre-mixed, you know, pumpkin pie spices, hot spices totally depends of you. so, and it's just a quarter tablespoon of cardamom, it has a pretty assertive flavor and tends to come to the foreground in a recipe, cinnamon is a little bit different, cinnamon tends to stay in the background, so if you want to use cinnamon, choose like a teaspoon full, I think I beat this all together now, so I'm going to start with the eggs.

I have two big eggs. Beat this to break it all up. I tend to go in a bit of order because you get a more homogeneous dough. I mix that way, so I start with the eggs and then add the sugar to the eggs. This is just a method to combine everything so that it is very uniform and smooth. Okay, so go ahead and beat in the eggs and sugar once you have something that's slightly thick. and a little light like that, I'm going to add my other liquid ingredients. You'll notice that in many of the recipes there is one ingredient that is used in two different ways, so I have the almond butter topping and then the almond butter inside. for flavor and whenever I have a dressing of any kind or a decoration it is important to me that what is on top and visible tells you what is inside, so I have some Greek yogurt, you could use sour cream, you could use fresh crumbs, you could use regular Yogurt, you don't know, it's not plain Greek, it's not sweetened, that's important, then mashed banana, throw it in there and whisk to combine.

If you have lumps in your almond butter, they won't go away when you do this, they'll just stay, so do it. Make sure everything is smooth, unlike banana the lumps won't really go away and then add the coconut oil, this is still liquid so if it has solidified, heat it up a little and whisk until the oil is incorporated which is not you want like a layer of oil on top you want a smooth mixture oh my vanilla i forgot about vanilla how much vanilla a teaspoon ok one thing you will need is a skewer or a toothpick or even just a small thin paring knife , this is what I'm going to use To swirl the topping, you don't really have to do this, but I usually just do a little bit well for wet ingredients, so pour in the liquid and then to bring it together, whisk the mixture starting from the center slowly incorporating the flour so once the flour is gone you're done so I just folded it with the spatula and scraped it down to make sure there were no hidden pockets of flour anywhere.

This goes right into my pan, so now I'm going to make my swirl topping. I love how this. It looks and I love the texture it creates, so this is my almond butter, sugar and coconut oil mixture, I'm going to take it and make small portions on top of the dough. This is random, it doesn't really matter, use it all. use the full amount try dripping it onto the parchment paper like I just did once you have all that topping on the surface of your banana bread grab your skewer or take the tip of your paring knife or toothpick and start swirling I like making figure eights, but you can be very messy about it and it looks better when you don't try too hard to make it look pretty.

My oven is preheated. This is going to go right in and it bakes for the better part of an hour at 350 and I want the top to rise and split a little bit which is the classic way for a quick bread and then I'll test it to make sure nothing is sticking to it. the skewer and so I know it's ready so we wait an hour I'm going to check the banana bread I checked it 10 minutes ago and it wasn't done but it's ready I shouldn't unroll it now because it's very delicate when some cakes and similar come out of the oven, they are super They are delicate and need a chance to cool and for some steam to escape and the crumb to set.

I've been sitting here scraping off some of that almond butter coating and eating it while I let it cool, but I'm proud of myself because I had tremendous patience and let it cool completely, so I have it on the cutting board. I'm going to slide the parchment from the bottom, okay, so I'm going to cut it. right in the middle I like a banana bread cut in the center so there it is it smells so good it's perfectly baked so it's completely baked use a bread knife it'll just give you a nice slice which is always nice When I like to make the recipes after a while and I think it is a good recipe, separate it, remove the pieces of the topping, much of the sweetness of this recipe comes from the bananas themselves, it has a very pronounced banana flavor but not cloying and I think part of that is having the roasted almond butter kind of savory in the background, so instead of being able to select all the individual flavors like, oh, there's the chocolate, there's the banana, there's the nutmeg or whatever sea, it's really harmonious and yet I know there almond butter contains a little bit of cardamom, it's super solid and delicious, I hope you try it, another great recipe from the

person

who makes desserts, I say it myself, thanks for Look, we'll have more to come and I like it. and subscribe, I like and subscribe is not my favorite way to end a video, it's easy, could I have you say smash the like button?

No, no, ring that bell, ring that bell. I don't know what that means. Okay, just say. smash that like, dislike and subscribe button, sorry guys.