12 August 2009
Banana Bread Making
Last night I made some banana bread and it is to this minute totally rocking my world. I've been playing around with recipes forever to get the right kind of dense, smooth texture. I like to use almond meal in baking because I like that slightly marzipanish-almondy flavour. So last night I substituted flour with almond meal and oat meal and voila - I think last night I achieved the most bestest nicest banana bread! Congratulations, me.
1 cup almond meal
1 cup oatmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup of sugar (I use brown suggah)
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup plain or Vanilla-flavoured yogurt
1 teaspoon vanilla extract
Mix butter and sugar until smooth. Add almond and oat meal, baking soda, salt and vanilla extract. Mix in the eggs. Whisk until you have a smooth texture. Add the bananas and yoghurt. Again whisk until smooth. Pour into a buttered or oiled square tin and bake for about 1 hour at 180 degrees. They say use overripe bananas but I like to use them when they're just speckled brown type thing. I reckon the overripe ones get you that sickly, fake-banana flavour and I don't like it. Enjoy!