We had some left over ripe bananas and I decided to try making banana bread loaf! I love using easy and fuss free recipes that does not require too much hassle and I found this recipe via Vegan visitor.
BANANA QUICK BREAD
3 Bananas, mashed (I used 4 mini ones)
1/4 Cup (vegan) Butter, softened
1/2 Cup Brown Sugar, packed (I used coconut sugar instead)
1/4 Cup Granulated Sugar (I used dark chocolate chips in the mix instead)
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Cup All Purpose Flour
1/2 Cup Soft Whole Wheat Flour
1/4 teaspoon Salt
Preheat the oven to 350ºF.
Mash the bananas well and combine them with the butter and the sugars to cream.
Add the salt, baking powder and baking soda to combine.
Stir in each of the flours, mixing until just moistened.
Bake in a slightly greased and flour dusted loaf pan for 35-40 minutes of until a cake tester comes out clean.
Let rest for a few minutes before removing from the pan to cool on a wire rack.
The result was surprisingly good as a couple of banana recipe attempts always end up tasting too dense or too dry. This time round, it was nicely moist and crumbly in the middle with a very mild banana after taste. I might have to use more bananas in the future and the crust was biscuit crispy good. Hubby Ro loved the contrast between the soft fluffy cake with the crunchy edges. I actually found them too crunchy and might have to reduce the temperature or bake them at a shorter time frame (mine was 40 minutes). The other thing I loved about this bread loaf was no milk and egg replacement were needed. Other times, my cake with flaxseeds meal always have a slightly bitter after taste and this had none.
We are on the roll baking and trying new recipes and we are thinking of hosting or organizing a mini charity bake sale later this year! Let us know if any one of you think is a good idea?