Keeping it simple as possible to remember, adjust as you need:
Wet ingredients (combine in blender):
3-4 nearly dead (very brown/overripe) bananas
2 eggs
1/2 cup oil (veg, coconut, olive)
1/4 cup milk (any)
3 tbsp honey (or agave, maple syrup)
1 tsp vanilla extract
Dry ingredients (combine in bowl):
2 cups flour (1 cup all purpose + 1 cup whole wheat ideally)
1tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tsp salt
Slivered almonds for garnish
How to:
Preheat oven to 180° Celsius + 50% steam (steam + circ + oven mode).
Blend all the wet Ingredients using a few pulses, it doesn’t have to be smooth if you prefer banana pieces.
Combine all dry in a bowl and mix.
Pour in wet into dry and whisk until combined.
Next wipe a bread tin with a little oil, pour in the batter, sprinkle almonds on top.
Bake for 45-50 minutes until golden and a toothpick test comes out clean.
Let sit for 2-5 min, then remove bread and place on cooling rack.
Slice and serve once it has cooled for a few minutes more. The bread isn’t too sweet so a swizzle of honey on top of your spread will give it pizzazzzzzz. Maybe even a shake of cinnamon and splash of sea salt flakes. Boom!
Some notes:
It’s banana bread, that is actually bread like, not cake like, with no added sugar. But of
course healthier the bread the more you can top it up with butter and brown sugar or ricotta and honey and a sprinkle of sea salt flakes for pizzazz. BBread with Pizzazz. Renaming this post now.
The secret is the steam combi oven that keeps the bread moist as it cooks. That’s the key ingredient here, you need a steam combi oven... I know, I never thought I did either. I wonder if you placed an oven proof cup with water in an oven if that would work to add moisture? No doubt it would be fine in a convenction oven just keep an eye and keep testing with a toothpick (it should come out clean) when the bread starts to get golden brown.
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