Monday, March 24

banana bread

My newest tweak on banana bread was a success! Village Papa, jr cookie monster, baby gal and I devoured about 90% of the loaf in one snack session. Tweaking my recipe was on the backburner of my manuscript to-dos, but it moved up to priority when Saturday am brought with it sunshine, and three passed over (perfect baking) bananas.

In a large bowl mash 3 ripe bananas with a fork,
then squeeze the juice of half a lime or lemon
then add 1/2 cup of oil
then add 1 cup of sugar
stir until everything looks like it's blended
set aside

At this point, preheat oven to 300

In another large bowl add 2 cups spelt flour + 1 cup unbleached flour
then add 3/4 tsp salt
then add 1/2 tsp baking soda
then add 1/2 tsp baking powder
then add 1/2 cup chocolate chips
mix/stir with a fork (easier than sifting)

Then add wet ingredients into dry ingredients. Mix with a fork until all the dry stuff looks wet, but don't overmix - do not use anything electric to mix.

With a couple of drizzles of oil, grease a loaf pan, add batter; if you have an extra ripe banana use it to decorate top with thin banana slices or sprinkle some sugar over loaf.

Bake for 1 hour and 15 minutes. Long bake makes this bread moist, like bread pudding, and the smell of sugar and bananas lingers much longer than a shorter bake time.

When I have more ripe bananas I add more to the batter. For every extra banana you add to the batter bake for an extra 5 minutes.

There is nothing spectacular about the ingredients; I just find it's the length of bake that makes this bread a great snack for young and wise alike.

Make sure to add 1.5 - 3 teaspoons of cocoa. You decide based on how dark you like your bread, and how cocoay you like it, especially if you are not adding choc chips.

1 comment:

amy t sharp said...

will make this over the weekend
Yumm Yumm Yumm