Posts Tagged ‘Banana bread’
This started with the David Lebovitz’s upside down banana bread but with following modifications:
- Half buckwheat and half regular flour
- A shot of espresso
- No cinnamon
- Reduced sugar in the bread (1/2 cup instead of 3/4) to make up for the extra sugar in the topping
- Sour yogurt instead of the sour cream
Over the years, I have come to realize that banana bread is a very forgiving recipe. I keep the total amount of wet ingredients approximately the same but otherwise am not particularly fastidious. The only thing I am fastidious about is the ripeness of banana. I always go for the ripest version. Otherwise, a little less sugar, a little more espresso, a little more banana, a little less yogurt…. I am a lazy baker. The end product is always moist, always super banana-y, super chocolate-y.
And yes, I went with the water/sugar topping. It tastes perfectly fine.
I think I am one of those who buy bananas hoping that no one would eat them so I could make banana bread later. My go to recipes for banana bread these days is David Lebovitz’s site. He seems to have a tropical appreciation for this particular fruit. This time, starting with David Lebovitz’s recipe, I made following modifications:
- Whole wheat flour
- Yogurt instead of sour cream
- Ginger syrup instead of sugar from “the ginger people” brand
- Guittard’s white chocolate chips
- Crushed kernels of allspice instead of cinnamon
Needed to be baked for 60 minutes but the result is again a super moist banana bread with overtones of ginger and allspice. Next time, I have to try the upside down banana 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.
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
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.