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banana bread with plums | by postbear
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banana bread with plums

i've again updated my old banana bread recipe, eliminating more sugar and fat. i think the original called for more than a cup of sugar and at least twice the butter, but i keep hacking away at it and the bread still works.

 

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/3 cup sugar, plus two tablespoons vanilla sugar

2 eggs, beaten

1 tsp vanilla

1/5 cup butter, melted

4 mashed bananas

1 chopped plum

nutmeg, cinnamon, etc.

 

grease and flour one loaf pan, preheat oven to 350° f. sift flour (technically this calls for pastry flour, but i use whole wheat flour mixed in or all on its own, with no trouble), soda and salt into a big bowl and add the spices you want (i use masala and/or the standards above). beat the eggs with the sugar, mash the bananas, then add in the melted butter to all the other wet ingredients. combine all that goop without destroying your kitchen, pour it into the pan, and bake at 350° f for about an hour. as usual, if an inserted toothpick comes out with no attached unbaked goo, the cake is done. i generally test it at the 50-55 minute mark, then leave it in the oven after turning the heat off.

 

variations: add nuts if you must; i prefer nutmeal if anything. cocoa powder added to the dry sift is better than adding chocolate chips, which are generally disgusting. the spices can be endlessly varied, and heat (chillies, etc., and i've been using curry powder more frequently in addition to cinnamon, along with ground ginger) works well in this bread. i frequently use only 3 bananas and chop in whatever fruit is starting to sneer at me in the kitchen, and mango is a big hit. applesauce often gets added, too, since i make it in big batches and occasionally need to use it up before fermentation sets in. icing is an abomination.

 

since i had a night off to breathe (work is massive these days), i also made cornbread and an experimental cheesecake that turned out ugly but very tasty. thankfully i was able to donate most of the baked goods, as my belt is tight enough at the moment.

  

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Taken on February 28, 2013