A few years back, there was suddenly a lot of talk about weighing out ingredients when baking. A cup of flour can vary considerably in weight depending on how densely the flour is packed in the cup. Too much extra flour and the recipe can be altered significantly from what the recipe developer originally intended.
So, a culinary school-trained chef and staunch rule-follower such as myself must have immediately switched to weighing all of her ingredients when baking, no? No. Days I turn to baking usually fall on a weekend when I am relaxed and much more interested in enjoying my time in the kitchen than in flawless measuring in pursuit of perfect results.
With that in mind, it should be no surprise that the event that got me to finally put my kitchen scale to use was spurred by
Since I now had my banana pulp available in pounds and ounces, I went on the hunt for a banana bread recipe that provided ingredient quantities in weights for ease of scaling.
The Culinary Institute of America’s banana bread recipe is one I have used before and one that handily, comes with ingredients listed in weights. Am I a convert to the kitchen scale after this recipe? Probably not, as I love the ease of scooping flour into a measuring cup without pulling out the scale, but for recipes that call for large quantities, it certainly makes sense. And nothing really beats the confidence that comes with placing a baked good in the oven, knowing it will come out as close as possible to what the recipe developer intended.
Banana Nut Bread
Adapted (recipe cut in half) from the Culinary Institute of America
2 lb 2 oz overripe bananas
1/4 oz lemon juice
1 lb 6.5 oz ap flour
1 t baking powder
1/2 oz baking soda
1 t salt
1 lb 6.5 oz sugar
7 fl oz oil
4 oz chopped pecans
Butter or cooking spray to coat the loaf pans
Preheat oven to 350
Coat three loaf pans with butter or cooking spray. Mash the bananas with the lemon juice. Sift together the flour, baking powder, baking soda and salt.
Place the banana puree in a stand mixer fitted with the paddle attachment and add the sugar, eggs and oil. Mix on medium until well-combined.
Add the flour mixture to the banana puree in three additions, mixing just until combined after each addition. Stir in the pecans.
Divide the batter evenly between the loaf pans. Bake for 50 to 55 minutes until the bread springs back when touched. Cool in pans on wire racks for five minutes, remove the bread from the pans and cool completely on wire racks. Serve with your best preserves.