It seems like I’ve been trying to make this banana bread recipe for years. Everytime the bananas were just a day away from being perfect, Rockford would through them away. Maybe he’ll think twice about that now that he’s tried the bread.
The recipe is modified from Cook’s Illustrated (because I didn’t have any walnuts). I used a mini-loaf pan and reduced the bake time to 30 minutes. Next time I’m trying the chocolate version, and I might even use walnuts, too.
2 cups unbleached all-purpose flour, plus more for dusting pan
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, darkly speckled large bananas, mashed well
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tbl (3/4 stick) unsalted butter, melted and cooled
1 tsp vanilla
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5 inch loaf pan; dust with flour, tapping out excess.
Combine the flour, sugar, salt baking soda in a large bowl with a whisk.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lighly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
One of my favorite features on The Morning News is photographer Witold Riedel’s “bear” photos. Here he is in Helsinki.
I’m trying to get back to trying out one new recipe each week. New Meal Monday this week turned into Nachos Supreme at the Mexican Place, but we did get around to our new recipe last night.
The recipe for Salmon Croquette with Remoulade was in Cooking Light sometime last year. The croquettes were a beautiful golden brown, but they tasted a little fishy to me (yeah, what was I expecting?). Rockford gave them a big thumbs-up. I didn’t have all of the ingredients for the remoulade, but I made do with what we had. We were missing the capers and the green onions, I think. And my “dash” of Tabasco was a bit much.
Overall, it was easy to make and pretty good. How’s that for a ringing endorsement?
Salmon Croquettes with Remoulade
To prepare remoulade, combine first 9 ingredients in a bowl; cover and chill.
To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard and egg whites in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and celery; cook 4 minutes or until tender. Cool slightly.
Combine onion mixture, yogurt mixture, 1/2 cup crackers, tarragon, pepper and salmon in a bowl; toss gently. Cover and chill 10 minutes.
Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with 1/2 cup crackers. Cover and chill 20 minutes.
Melt butter in a large nonstick skillet over medium-high heats. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.
Serve croquettes with remoulade sauce.
For the remoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
Dash of hot pepper sauce
For the croquettes:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers, divided
2 6-ounce cans pink salmon, skinless, boneless and drained
4 teaspoons butter
Serving size: 2 croquettes, 1 tablespoon sauce. Nutrional info: 273 calories; 9.1 grams fat; 3.2 grams fiber (6 Points)