You might be surprised to learn that you can whip up a loaf of banana bread quickly in your food processor. This basic recipe is enhanced with the addition of raisins and cashews. It's great toasted for breakfast. However if one or both do not appeal to you, simply omit them. Other nuts or dried fruits may be substituted to suit your personal taste. You will need a processor with a minimum volume of 5 cups (40 ounces).
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 loaf
Ingredients:
- 1/2 cup raisins, optional
- 2 large bananas, peeled and cut in half
- 3/4 cup granulated sugar
- 4 Tablespoons (1/4 cup or 1/2 stick) butter
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 2 cups all-purpose flour
- 1/2 cup cashew pieces (may substitute walnuts, pecans or macadamia nuts), optional
Preparation:
Cover raisins with very hot tap water and let sit for 15 minutes. Drain thoroughly and pat dry with paper towels. Set aside.
Preheat the oven to 350 F. Spray a 9-inch loaf pan with butter-flavored vegetable oil.
Insert dough paddle into food processor bowl (40 ounces/5 cups minimum size). Add bananas, sugar, butter, egg, and sour cream to the bowl and pulse until combined.
Then add baking powder, baking soda, cinnamon, nutmeg, salt, allspice, and flour -- in that order. Pulse until barely combined. Do not overmix or bread will be dense and heavy. Add nuts, and pulse twice more. Remove dough blade and stir in reserved raisins.
Spoon batter into the prepared loaf pan. Let rest on the counter for 5 minutes.
Bake the banana bread for 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean in the middle.
Yield: 1 loaf
Notes:
• Be sure your baking powder and baking soda are still viable. To proof baking powder, measure 1/2 teaspoon into a cup and stir in 1/2 cup hot tap water. The mixture should bubble vigorously. The same goes for baking soda, with the addition of 1/4 cup vinegar to the 1/2 cup hot water.
• The nuts and raisins are optional. Feel free to experiment with your favorite nuts in place of the cashews or other dried fruit instead of the raisins.
Processor Banana Bread Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Preheat the oven to 350 F. Spray a 9-inch loaf pan with butter-flavored vegetable oil.
Insert dough paddle into food processor bowl (40 ounces/5 cups minimum size). Add bananas, sugar, butter, egg, and sour cream to the bowl and pulse until combined.
Then add baking powder, baking soda, cinnamon, nutmeg, salt, allspice, and flour -- in that order. Pulse until barely combined. Do not overmix or bread will be dense and heavy. Add nuts, and pulse twice more. Remove dough blade and stir in reserved raisins.
Spoon batter into the prepared loaf pan. Let rest on the counter for 5 minutes.
Bake the banana bread for 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean in the middle.
Yield: 1 loaf
Notes:
• Be sure your baking powder and baking soda are still viable. To proof baking powder, measure 1/2 teaspoon into a cup and stir in 1/2 cup hot tap water. The mixture should bubble vigorously. The same goes for baking soda, with the addition of 1/4 cup vinegar to the 1/2 cup hot water.
• The nuts and raisins are optional. Feel free to experiment with your favorite nuts in place of the cashews or other dried fruit instead of the raisins.
Processor Banana Bread Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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