Sunrise Ruby

This recipe combines two things I love: banana bread and the metric system. You might not suspect such an unusual pairing, but I assure you it’s delicious!

Wet Stuff

• 3 overripe bananas
• 210 g sugar
• 1 stick unsalted butter, softened
• 2 large eggs
• 1 metric teaspoon mexican vanilla extract

Dry Stuff

• 220 g all-purpose flour
• 35 g whole-wheat flour
• 6 g baking soda
• 6g salt

Procedure

1. Set the butter out on the counter. Unless you’ve planned ahead, it won’t actually have enough time to get up to room temperature. That’s ok, just go do it now and it’ll be fine.
2. Preheat your oven to 350 F (no, that isn’t metric) with the rack in the middle position.
3. Line a loaf pan with parchment paper. I cheat and only use the paper on the bottom and long sides, with only a little butter on the ends of my pan, which is non-stick anyways. If you don’t have parchment paper just use your favorite anti-stick technique, but I like the paper best because I doesn’t leave a greasy flour texture on the edges of the bread.
4. In a large mixing bowl (big enough to eventually hold everything), mash the sugar and bananas together. A potato masher is best, but a large strong fork or even a wooden spoon will do.
5. In another bowl, mix the rest of the wet stuff. If you don’t have a metric teaspoon, just use whatever kind you do have. If the butter isn’t softened (I never plan ahead), just do the best you can; some small buttery lumps are fine.
6. Combine all the wet stuff together in the larger bowl.
7. Measure out the dry stuff and put it in your food processor. No kidding.
8. Run the food processor on high until the dry stuff is all sifted together. This is your only chance in this recipe to use power tools, so give it a few more seconds just for fun.
9. Mix the dry stuff into the wet stuff until it’s barely all wet. If you have any doubt, it’s mixed enough; do not over-mix.
10. Immediately pour the mixture into the loaf pan and put it in the oven.
11. Bake for 50 to 60 minutes, or until a knife comes out “clean” but still moist.
12. Cool for 15 minutes in the pan, then remove.
13. Let the bread cool a while longer. When your patience runs out, cut a slice and enjoy

To give credit where it’s due, this is my variation on Alton Brown’s recipe for Banana Bread.