Banana Bread
Yield: Makes one 9x5" loaf
Active Time: 35 minutes
Total Time: 95 minutes
Ingredients
•1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
•1 2/3 cups all-purpose flour, plus more for pan
•4 medium very ripe bananas (about 13 ounces), peeled and mashed
•1/4 cup sour cream
•1 teaspoon vanilla extract
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon kosher salt
•1 cup (packed) dark brown sugar
•2 large eggs, at room temperature
•1/2 cup chopped toasted walnuts
Special equipment:
•A 9x5" loaf pan
Preparation
Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60–65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
Cooks' note:
To quickly ripen unripe bananas for baking, bake them unpeeled on a baking sheet at 250°F until soft, 15-20 minutes. Do ahead: Banana bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.
Recipe #2:
Pastrami and Potato Hash with Fried Eggs
Yield: Serves 4 servings
Ingredients
•4 tablespoons unsalted butter
•4 tablespoons olive oil, divided
•1 1/2 pounds Yukon Gold potatoes (about 4 large), scrubbed, cut into 1" pieces
•1/2 pound winter squash (such as acorn, butternut, or kabocha), peeled, cut into 1" pieces
•Kosher salt, freshly ground pepper
•2 leeks, white and pale-green parts only, chopped
•1 garlic clove, chopped
•1 pound pastrami or any leftover braised meat, cut or shredded into bite-size pieces
•4 large eggs
•1/4 cup sliced chives
•3/4 cup sour cream (optional)
Preparation
Heat butter and 2 Tbsp. oil in a large skillet over medium-high. Add potatoes and winter squash and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 25–30 minutes
Add leeks and garlic to hash and season with salt and pepper. Using the back of a spoon or a spatula, lightly smash vegetables. Add pastrami and cook, stirring occasionally, until meat is warmed through and flavors have melded, 10–12 minutes.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Carefully crack eggs into skillet one at a time and season with salt and pepper. Cook until whites are set and slightly puffed but yolks are still runny, about 2 minutes.
Divide hash among shallow bowls and top each with an egg; scatter chives over top. Serve with sour cream alongside, if desired.
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