Posted by: annmucc | February 1, 2010

Bread Take 2: Banana Bread

It seems like I’m on a roll for making bread!

On Saturday I made carrot bread. I was surprised at how easy it is to make, and it really doesn’t take a long time! In around 30-45mins I had the mixture ready to go into the oven! Unfortunately I think the bread, which tasted more like cake, also tasted a bit oily. However, this did not put me off one teeny weeny bit!

So today as I was eating the piece of carrot bread I took with me to uni, I started thinking of all the surplus bread ingredients we had at home. Then I decided to look at bread recipes on Domestic Sluttery…weeeee. Hmm…any inspiration?

I came across a recipe for banana bread! Hmm…we have those three blackening bananas…maybe I should do something with them? Definitely! So I looked for ‘Healthy Banana Bread Recipes’ 🙂

So when I came home I went directly to start making the banana bread…weeee! I mixed the dry ingredients, I mashed the bananas, and added the other wet ingredients, then I mixed all together. All that was left was to wait for Michael to come with an orange and vanilla essence from the shops (I met him going to the shop on my way in, so decided to add to his errands :D), and voila! The banana bread is in the oven…weeeee!

The recipe?

Here it goes! (I got the recipe from here)

Ingredients 

  • Combine in a large bowl:
  • 2 c whole spelt flour (or whole wheat or barley – or a mix of flours)
  • 1/2 tsp salt
  • 1/2 tsp soda
  • 1 tsp baking powder
  • Combine separately:
  • 3 lg very ripe bananas (about 1&1/2c) – mashed
  • 2 eggs
  • *1/2 c brown sugar or sucanat
  • 1/2 c milk or substitute
  • zest of a lemon or orange (optional)
  • 2 tsp vanilla or 1 Tbsp dark rum
  • Mix wet and dry until just incorporated.
  • Optional: Fold in approximately:
  • 1/2 c chopped walnuts or pecans
  • 1/3 – 1/2 c dark chocolate pieces
  • 1/2 c chopped dates

Directions 

  1. Pour into a generously greased and dusted loaf pan – any smallish pan will work.
  2. Bake at 350 for about 50 min – a toothpick inserted in center should come out clean.
  3. Wait 10 minutes before removing from pan and placing on a rack to cool.
  4. Enjoy 🙂
  5. * For sugar-free or a lower-sugar banana bread, replace the sugar with 1/3c of unsweetened fruit juice concentrate (apple, orange, white grape), agave syrup, maple syrup or honey.
  6. Originally posted on pattycake

I used honey instead of sugar, and used the zest of an orange…just in case you were wondering 🙂

PS: Right now I am so happy I made the banana bread…I have a feeling that that will be my meal for today! Michael is making rice which should be inspired by the Maltese ftira filling! Unfortunately he proceeded to buy all the things I don’t like! AAAA…like chick peas (blehhh!), capers (only good in ftira and the fish sauce my aunts make), tuna in spring water (why why why??? it just tastes of preservatives!). At least the olives are half-way similar to what I like…so I can live with that…Wish me luck!

PSS: Normally I always love whatever Michael cooks…he’s definitely a much better cook than me…much better with his flavours etc. However I have seen that when he tries to make Maltese/Mediterranean inspired food…he’s not the best with the flavour mixing…especially for someone who has such strong opinions on the flavours and the flavour mixtures having grown up with it…I’m waiting for the result with bated breath!

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Responses

  1. I love the idea of rum and dates in the banana bread. Sounds delicious!

  2. I didn’t add rum and dates personally – but I am sure it would have been even more yummy if I did!


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