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August 19, 2020This is about...
Quarantine BANANA BREAD---YUM!
Quarantine BANANA BREAD---YUM!
IT SEEMS THAT BY NOW EVERYONE UNDER QUARANTINE HAS TRIED TO MAKE SOURDOUGH BREAD AND AT LEAST ONE LOAF OF BANANA BREAD. And, I was no exception. AS FAR AS THE SOURDOUGH WENT, YOU HAD TO HAVE A TON OF PATIENCE TO GET TO THE FINISH LINE. There's the whole starter thing--feeding it every day for over a week, where if you missed one day, all of that babysitting would have been for naught. Bottomline, I made a bunch of delicious loaves, but I got exhausted from all the high maintenance required. So, I finally retired the starter in the fridge, where it is quietly sleeping until I wake it up again. If you want to try to make a loaf of your own--the process is long and involved. But I did find a great beginner's sourdough baking book to learn how--"Artisan Sourdough Made Simple" by Emilie Raffa.
Moving onto BANANA BREAD, this WAS A MUCH EASIER PROJECT. You just have to have enough super ripe bananas at the ready---or enough in your freezer, (if had the foresight to freeze them before they went totally black.)
This recipe is very banana forward--with tons of fruity, banana flavor. There are no dairy or eggs in this recipe. But you don't need them. SO THIS IS ACCIDENTALLY VEGAN TOO! And, it's a super easy one-bowl recipe. Simply stir all of the ingredients together, pour the batter into a 9"x5"loaf pan, an 8"x8" square baking pan, or scoop it into cupcake liners. Once baked, you'll have your own Instagram worthy banana baked treat.
LESSONS Learned:
1. Your bananas need to be very ripe, with dark spots all over them. You can't bake with them when they are green, you'll just have to wait.
2. Banana's come in all shapes and sizes, so make sure to measure the mashed bananas and not just go by the number of them you may have.
3. If you're not ready, but your bananas are, freeze them in a ziploc bag, and defrost them when you want banana bread.
My Woodstock Kitchen's Accidentally Vegan Banana Bread
Ingredients:
2 cups all-purpose flour, I like Heckers
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups mashed bananas, 4-5 very ripe bananas
6 Tablespoons mild flavored oil, I like safflower
2 Tablespoons water
2 teaspoons pure vanilla extract
Make the banana bread:
Place the rack in the middle of the oven, and preheat it to 350 degrees F. Coat either a 9"x5" loaf pan or 8"x 8" square baking pan with cooking spray. Cut a piece of parchment to fit the bottom of either and lightly coat the bottom again. Alternatively, you can use a 12 cup muffin tin lined with cupcake liners.
In a medium-size bowl, add all of the ingredients and stir until well combined. Pour the batter into the prepared pan of choice, and bake 50-60 minutes for the 9"x 5" loaf pan, about 35- 40 minutes for the square pan, and about 30 minutes for the muffins. A toothpick should come out clean, and the top should be nicely browned.
Makes 9-12 servings. YUM!
Moving onto BANANA BREAD, this WAS A MUCH EASIER PROJECT. You just have to have enough super ripe bananas at the ready---or enough in your freezer, (if had the foresight to freeze them before they went totally black.)
This recipe is very banana forward--with tons of fruity, banana flavor. There are no dairy or eggs in this recipe. But you don't need them. SO THIS IS ACCIDENTALLY VEGAN TOO! And, it's a super easy one-bowl recipe. Simply stir all of the ingredients together, pour the batter into a 9"x5"loaf pan, an 8"x8" square baking pan, or scoop it into cupcake liners. Once baked, you'll have your own Instagram worthy banana baked treat.
LESSONS Learned:
1. Your bananas need to be very ripe, with dark spots all over them. You can't bake with them when they are green, you'll just have to wait.
2. Banana's come in all shapes and sizes, so make sure to measure the mashed bananas and not just go by the number of them you may have.
3. If you're not ready, but your bananas are, freeze them in a ziploc bag, and defrost them when you want banana bread.
Ingredients:
2 cups all-purpose flour, I like Heckers
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups mashed bananas, 4-5 very ripe bananas
6 Tablespoons mild flavored oil, I like safflower
2 Tablespoons water
2 teaspoons pure vanilla extract
Make the banana bread:
Place the rack in the middle of the oven, and preheat it to 350 degrees F. Coat either a 9"x5" loaf pan or 8"x 8" square baking pan with cooking spray. Cut a piece of parchment to fit the bottom of either and lightly coat the bottom again. Alternatively, you can use a 12 cup muffin tin lined with cupcake liners.
In a medium-size bowl, add all of the ingredients and stir until well combined. Pour the batter into the prepared pan of choice, and bake 50-60 minutes for the 9"x 5" loaf pan, about 35- 40 minutes for the square pan, and about 30 minutes for the muffins. A toothpick should come out clean, and the top should be nicely browned.
Makes 9-12 servings. YUM!
Quarantine Sourdough Bread!