Today was a day for removing ice and snow. What better way to help those tasks along than to have Banana Bread as a treat for finishing our work? So, I made up 3 small loaves of Better Banana Bread from http://www.thefreshloaf.com/recipes/bananabread before heading out to face our ice challenge.
I made 3 small loaves because the site suggested making small loaves and freezing the ones not eaten – to keep them fresh. Not a bad idea. So, that’s what I did.
The recipe called for a both whole wheat and all-purpose flour. Therefore, as usual, the changes I made were in using whole grain flours and no all-purpose unbleached white flours:
Recipe My Changes
1 ½ cup all-purpose unbleached flour 1 cup organic whole grain Emmer flour
¼ cup ground almonds
¼ cup ground flax seeds
The reason I used ground almonds was because I had them available, left over from an attempt at making a flourless chocolate cake. What else would I use them for? Any suggestions?
The flax seed was for more obvious reasons: an increase in fiber.
Here is a photo of my results:
Although these look good, the centers were not baked as well as they should have been – and that’s after leaving them in the oven for an extra 10 minutes and then again (after coming in from attacking the ice & snow) giving them another 10 minutes in the oven. From what I observed in the comments others made, this was not unusual. Suggestion: give the loaves a lot more time to bake.
What’s your favorite banana bread recipe?
NOTE: February 5: I can’t seem to get this bread right, no matter how many times I rebake it. So, don’t follow my changes, something isn’t working. The loaves are gummy and not very good.