So after i ate my morning slice, i told myself i wasn't going to eat anymore cake today. I mean i've already pigged out on half of the Apple Crumble cake that i made yesterday.
Then i remembered that we had an over ripe banana sitting on the kitchen counter. The skin had turned a nasty brown and instead of throwing it in the bin i decided to make Banana Bread out of it. The riper the bananas the more banana-y [is that even a word] it will taste.
So i then searched online and found a relatively straight forward recipe from Joy of Baking.
•1 cup mashed ripe bananas (about 2 large bananas) 2 1/2 Medium Bananas
(Was meant to be 3 but i ate half of one)
• 1/2 cup (120 ml)low-fat plain yogurt
• 1 teaspoon baking soda
1/4 cup (60 ml) canola oil 1/2 cup melted butter
• 3/4 cup (175 grams) brown sugar
•1 large egg or 2 large (60 grams) egg whites 1 medium egg 1 Medium egg*
(I only had Medium sized eggs)
• 1 teaspoonpure vanilla extract Normal Vanilla Essence will do
• 1/2 cup (60 grams) whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
(*I've read some Vegan recipes replace eggs with Unsweetened Apple sauce. I may just have to try that next time).
Instructions
1.) Preheat oven to 180˚C and place the rack in the center of the oven.
2.) Dribble some oil on a paper napkin and wipe a bread pan.
3.) In a bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
4.) In a separate bowl, whisk together the melted butter, sugar, egg, and vanilla essence.
5.) Then combine the banana mixture with the remaining wet ingredients and slowly sieve the flour mixture in. Stir just until all the ingredients are combined.
6.) Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
7.) Remove from oven and place on a wire rack to cool.
So after pouring everything inside the bread pan, i wanted to be fancy by adding slices of banana to the top for decoration. But it turned out that my slices were too thick and they just ended up sinking by the time the bread was half cooked.
Next time i'll try and reduce the amount of butter, as i figured the yogurt added extra moisture.
But i have to say, the outcome was absolutely delicious. And out of all the recipes i've cooked in the last week or so, this has to be my favorite. I will definitely have to make this again!
Then i remembered that we had an over ripe banana sitting on the kitchen counter. The skin had turned a nasty brown and instead of throwing it in the bin i decided to make Banana Bread out of it. The riper the bananas the more banana-y [is that even a word] it will taste.
So i then searched online and found a relatively straight forward recipe from Joy of Baking.
***
Semi Low-Fat Banana Bread•
(Was meant to be 3 but i ate half of one)
• 1/2 cup (120 ml)
• 1 teaspoon baking soda
+
• • 3/4 cup (175 grams) brown sugar
•
(I only had Medium sized eggs)
• 1 teaspoon
+
• 1 cup (130 grams) all-purpose flour• 1/2 cup (60 grams) whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
(*I've read some Vegan recipes replace eggs with Unsweetened Apple sauce. I may just have to try that next time).
Instructions
1.) Preheat oven to 180˚C and place the rack in the center of the oven.
2.) Dribble some oil on a paper napkin and wipe a bread pan.
3.) In a bowl, mix the mashed bananas with the baking soda and yogurt. Allow to sit while you prepare the rest of the batter.
4.) In a separate bowl, whisk together the melted butter, sugar, egg, and vanilla essence.
5.) Then combine the banana mixture with the remaining wet ingredients and slowly sieve the flour mixture in. Stir just until all the ingredients are combined.
6.) Pour into the prepared pan and smooth the top. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
7.) Remove from oven and place on a wire rack to cool.
***
So after pouring everything inside the bread pan, i wanted to be fancy by adding slices of banana to the top for decoration. But it turned out that my slices were too thick and they just ended up sinking by the time the bread was half cooked.
Next time i'll try and reduce the amount of butter, as i figured the yogurt added extra moisture.
But i have to say, the outcome was absolutely delicious. And out of all the recipes i've cooked in the last week or so, this has to be my favorite. I will definitely have to make this again!
No comments:
Post a Comment