Ingredients:
3 1/2 sticks (14 oz) Butter
1 3/4 cup Sugar in the Raw
1/4 cup + 1 tsp. Non-fat yogurt (fage, pink label)
4 ea. whole eggs
17 1/2 oz. (1 1/2 cups) All purpose flour
1/2 cup + 3 Tbl. Whole Wheat Flour
1 1/2 tsp. Baking soda
1 tsp. Baking powder
1 1/2 tsp. Kosher salt
20 oz. Ripe banana (cut in to chunks) (About 3-4 bananas)
1/2 cup Toasted sunflower seeds
Procedure:
1. Preheat oven to 350 degrees Fahrenheit
2. Lightly spray cake pan with pam, then lightly dust bottom and all sides with granulated sugar. Set aside.
3. Combine butter and sugar and place in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer on to medium speed.
4. Continue to mix until butter and sugar are light and fluffy. This will take roughly 5-7 minutes.
5. Turn off machine and scrape down the sides of the bowl with a rubber spatula. Add non fat yogurt and turn machine back on to low speed. Mix until evenly combined.
6. While the machine is still running, slowly add eggs one at a time. Once they have all been incorporated, mix for 30 seconds. Turn machine off and scrape down sides with the rubber spatula.
7. Add flours, baking powder, baking soda and salt. Mix on low speed until 80% combined. At this point add the banana and sunflower seeds. Finish mixing until everything is combined.
8. Place in to the cake pan and bake at 350 degrees for 10-15 minutes. After this, lower the oven to 325 degrees and finish baking. This will take about another 10-15 minutes. The cake should spring back and a tooth pick should come out clean when it has been inserted. Place on a cooling rack (while still in the pan) for 20 minutes. After the 20 minutes, remove cake from pan and finish cooling. This cake can be made up to one day in advance.
3 1/2 sticks (14 oz) Butter
1 3/4 cup Sugar in the Raw
1/4 cup + 1 tsp. Non-fat yogurt (fage, pink label)
4 ea. whole eggs
17 1/2 oz. (1 1/2 cups) All purpose flour
1/2 cup + 3 Tbl. Whole Wheat Flour
1 1/2 tsp. Baking soda
1 tsp. Baking powder
1 1/2 tsp. Kosher salt
20 oz. Ripe banana (cut in to chunks) (About 3-4 bananas)
1/2 cup Toasted sunflower seeds
Procedure:
1. Preheat oven to 350 degrees Fahrenheit
2. Lightly spray cake pan with pam, then lightly dust bottom and all sides with granulated sugar. Set aside.
3. Combine butter and sugar and place in the bowl of an electric mixer fitted with the paddle attachment. Turn mixer on to medium speed.
4. Continue to mix until butter and sugar are light and fluffy. This will take roughly 5-7 minutes.
5. Turn off machine and scrape down the sides of the bowl with a rubber spatula. Add non fat yogurt and turn machine back on to low speed. Mix until evenly combined.
6. While the machine is still running, slowly add eggs one at a time. Once they have all been incorporated, mix for 30 seconds. Turn machine off and scrape down sides with the rubber spatula.
7. Add flours, baking powder, baking soda and salt. Mix on low speed until 80% combined. At this point add the banana and sunflower seeds. Finish mixing until everything is combined.
8. Place in to the cake pan and bake at 350 degrees for 10-15 minutes. After this, lower the oven to 325 degrees and finish baking. This will take about another 10-15 minutes. The cake should spring back and a tooth pick should come out clean when it has been inserted. Place on a cooling rack (while still in the pan) for 20 minutes. After the 20 minutes, remove cake from pan and finish cooling. This cake can be made up to one day in advance.
Type: Authentic Recipe
Author: Pastry Chef James Distefano
Restaurant: Rouge Tomate, New York, NY, USA
Source: https://www.facebook.com/notes/rouge-tomate/banana-bread-a-recipe-to-make-your-holidays-even-more-delicious/203305402734