Posts Tagged ‘Banana bread’
Buckwheat tea cake
Buckwheat tea cake
Somewhere between lunch and dinner, I often find myself craving for a slice of cake and a cup of tea. Mostly I make do with a health bar. Some weekends, when all the chakras are in alignment, a cake is born in my kitchen. This one started out being yet another banana bread variation but the nutty taste of buckwheat overtook the tropical taste of banana. The end product was so moist and nutty that I decided to call it a tea cake, perhaps the best tea cake to come out of my kitchen.
Banana Walnut Madeleine
Banana bread
This was inspired by banana pecan cake with maple glaze recipe from Clotilde.
Banana Walnut Madeleine (24 servings):
- 40g walnuts, toasted and finely chopped
- 140g whole wheat pastry flour (~1 cup unsifted)
- 1 teaspoon baking powder
- 1 tsp salt
- 30g unsalted butter, softened (~2 Tbsp)
- 40g whole almond or walnut butter (fresh butter available from Whole Foods, ~ 2 scant Tbsp).
- 50g brown sugar (~1/4 cup)
- 20g maple syrup or honey (~1 Tbsp)
- splash of vanilla extract
- 2 small eggs
- 2 extra ripe bananas, about 300g weighed with skin – peel, mash with fork
Banana bread – be happy and healthy
Chocolate buckwheat banana bread
Growing up in India, soft ripe bananas usually translated to sweet and savory banana fritters. Now, they also end up in banana bread.
Yesterday, instead of the tried and tested banana bread recipe from Joy of Cooking, we decided to go for a new one. So, we substituted whole wheat pastry and buckwheat flour in David Lebovitz’s banana bread recipe, and added 1% homemade sour yogurt instead of sour cream.
Result: A dark, nutty and moist banana bread with only 120 calories per generous slice.
