My wife makes the best banana bread in the world. Then I went and bought an Aga. The banana bread suffered. It burned on top, raw in the center. All the wonderful things we heard about Agas being a bakers best friend went out the window. But she pressed on, learning the nuance, switching ovens, longer cooking times. The result: My wife's banana bread is now out of this world. The Aga will make all sides of the bread crispy and chewy with a moist center that is worthy of a throwdown with Bobby Flail and his gaggle of traveling cooks.
Originally she was going to do this post but a bout with the flu has kept her at bay. I'm sure she would have gone on about how I stepped in and tried to improve her recipe. I whipped the eggs, swapped out butter for oil, sifted and folded. No avail. I even made one with no sugar. She thinks it was a mistake on my part. I'm pretty sure I wanted to try it with no sugar, yeah that's it, no sugar. Me over think a recipe. Blasphemy!
step one: get bananas
step two: mix it all up
Let's see how it went down in the Agakitchen
Eileen's Banana Bread
pre heat your oven to 350, Aga owners use the Baking Oven & Simmer Oven
- 4 crazy rotten bananas, we hang them from our pot rack so they rot nice and even, when good and rotten you can freeze them
- 2 eggs
- 1/2 cup veg oil
- 2 cups flour
- 1 t baking soda
- 3/4 cup chopped walnuts
- 1 cup sugar,
- demerara sugar to sprinkle on top
Crush the bananas with a fork
Mix all dry ingredients in bowl
Add the wet ingredients and mix, don't over mix
Fill a greased loaf pan with the batter and sprinkle liberally with demerara sugar on top
Bake in a greased loaf pan for 90 minutes in a 350 oven. I use a 5 x 11 silicone pan
Check after an hour and cover with foil to protect from over browning. Isn't over browning really a fancy group of words for "burning"? Guilty. A skewer should come clean when you test the bread. Better to over cook than under cook. Over cooking will be a little more crusty.
With the rack on the floor and theplane shelf in bake for 30 minutes in the Baking Oven and 60 minutes in the Simmer Oven. A skewer should come clean when you test the bread. Better to over cook than under cook. Over cooking will be a little more crusty.
step three: eat the bread