This banana bread’s fit for a king

  • By Judyrae Kruse Herald Columnist
  • Tuesday, February 5, 2008 4:55pm
  • Life

Banana bread? Again?

Yes, I kid you not, we have one more possibility to try. One that’s supposedly so outstanding, the recipe name actually includes the word “awesome.”

But first, here’s a little info/opportunity for you to ponder.

According to a press release right here in front of me, “Local Event Announcement,” King Arthur Flour announces, “We’re coming to your area! FREE national baking classes.”

Before you get all hopped up or get your heart set on attending, though, be forewarned that the location of the classes — the “your area” part does not mean, by any stretch of the imagination, right here in Snohomish County. Not in Skagit or Island counties, either.

No, unfortunately, “your area” in this particular case means a choice of Bellevue or Tacoma.

Still and all … Each two-hour class includes ingredient information; dough assembly, shaping and baking tips; information about whole grains and how to incorporate them in everyday baking; recipes and prizes.

Not only are the classes free, there’s no registration required, either. You need only show up at the right place and time.

New and experienced bakers are welcome, and you can choose one or both classes, assuming the timing can be manipulated to mesh with your schedule.

Sweet and whole-grain yeast breads class is from noon to 2 p.m. Feb. 20 at the Embassy Suites Hotel, 3225 158th Ave. SE, Bellevue.

The class, covers basic yeast bread recipes and techniques, from ingredients to mixing and shaping, as well as how to incorporate more healthy whole grains into your baked goods.

The crusty artisan breads class, from 7 to 9 p.m., covers basic recipes and techniques for creating traditional rustic breads such as baguettes and boules.

Both sessions include a touch of consumer education on defining whole grains, reading food labels for information on whole-grain content and incorporating whole grains into everyday baking.

The same classes are offered from noon to 2 p.m and 7 to 9 p.m. Feb. 21 at La Quinta Inn &Suites, 1425 E. 27th St., Tacoma.

One more thing: All participants receive free King Arthur Flour recipes, coupons, bread samples and a chance to win door prizes. For more information on King Arthur Flour’s free baking classes, or to order a copy of the Baker’s Catalog, call 800-827-6836 or visit

And now for that banana bread. It’s taken from a little booklet, “Baking With King Arthur Flour,” and it’s called:

King Arthur Flour awesome banana bread


1cup sugar

1/3cup vegetable oil

1cup mashed ripe bananas (2-3 bananas)

2teaspoons vanilla extract

1teaspoon baking soda

1teaspoon baking powder

1teaspoon salt

1teaspoon cinnamon

1/2teaspoon nutmeg

2-2/3cups King Arthur unbleached all-purpose or all-natural white whole-wheat flour

1cup (8 ounces) plain yogurt, Stonyfield Farm preferred

1cup of any of the following: chopped nuts, dried fruit, chocolate chips, coconut (optional)

Preheat oven to 350 degrees. Grease and flour a 5-by-9-inch loaf pan, or 12 standard-size muffin cups.

In a medium mixing bowl, beat together the eggs, sugar and oil. Stir in the bananas and vanilla. In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg and flour.

Quickly stir all the dry ingredients into the banana mixture. Stir in the yogurt and one of the add-ins — nuts, fruit, chips or coconut — just until combined.

Pour the mixture into the prepared loaf pan or muffin cups. Bake the loaf for 1 hour, the muffins for 20 minutes. If the loaf appears to be browning too quickly, cover it loosely with foil.

Remove the bread or muffins from the oven, and let rest in the pan for 10 minutes. Remove from the pan and cool on a rack.

Makes one 5-by-9-inch loaf or 12 muffins.

The next Forum will appear in Friday’s Time Out section.

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