|1. Raw Mashed/ Blended Bananas 2. Baked Bread 3-4 Sliced Bread|
When I came back home from my Spring Break holiday, I noticed m sister bought me some bananas but now they were overly ripe and mushy. I didnt want to eat them, and I didn't want to throw them away, so my girl Nels told me to make an African dish from her country which involved frying, so I said no, then she suggested banana bread & BINGO!
I have a lot of whole wheat flour at home for making fufu, so I decided to use it, and I googled Whole Wheat Banana Bread & found a great recipe which i used (it was a perfect match because I wanted to use nutmeg & cinnamon). I had two bunches of bananas about 13 bananas, so I decided to multiply the ingredients by x3.5 to get the right proportion (except the flour which I multiplied x3).
I felt like a mini Dedene that morning, baking myself away, though praying it would turn out right (my twitter buddies had their fingers crossed ). Luckily it did & It was great.
ORIGINAL RECIPE & CONTENT FROM BREADTOPIA: Moist Whole Wheat Banana Bread
- I used agave nectar when I was out of honey
- sometimes my stiring/ whisking didn't seem good enough so I blended with my Vita Mix... yup even my bananas
- I added dried raisins (you can add nuts, or dried cranberries or nothing extra)
- I sprayed my pan with Bakers Joy
*make sure to use ultra ripe bananas, the peel might even start looking black.. that's good*
½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth.
|Mixing Batch 1: butter, sugar, baking soda, salt, nutmeg, & vanilla|
Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth.
|My bananas were so much, I had to slowly add the flour etc into it, rather than viceversa|
Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
|1. let sit for 10 mins 2. Oven 3. Out of oven (foil part) 4. Tester 5 & 6: Viola!|
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
The Bread came out really nice, like a nice cake. it was soft, tasty, sweet.
This is not my recipe I got it via BREADTOPIA: Moist Whole Wheat Banana Bread which they altered from the Whole Grain Baking by King Arthur Flour.
ps: WHOA!! i just realized it has a 7 minute video on the site, I viewed it on my cell phone so I didn't see the video when I made mine. the video helps give extra visuals or a different method. (remember I manual whisked & then... blended with a vita mix blender lol ;)
pps: I also wonder if I were to use just sugar or honey & not both.
All editing done with free tools: Windows Live Gallery for photos (auto adjust etc) & Photoscape for collage/ tiling.
Camera: Sony Alpha 200, Lens: 50mm f1.4