Thursday, February 9, 2012
Healthy Banana Bread
i made this banana cake or quick bread using my homemade granola. okay, this is not the very soft or fluffy type of banana cake that we're always thinking of. It's moist and a little dense and packed with wholesome goodness. One thing good about this recipe is that there's no oil and butter in it! Yes, no butter or oil . Do not have the impression that when there's no butter or oil in cakes, it's not going to be nice. No. I read about some of the good reviews that those who tried the cake, substituted the oil with yogurt and me too wanted to try that. Good old banana cake and nice flavour! I believe the whipping of the egg whites do contribute to the tenderness of the cake. I used 4 bananas instead as i find my wet ingredients were a little insufficient to fold into the dry ingredients. Now dont tell me you feel guilty eating this :-D
Recipe ( from Joy the baker, with slight changes )
baked in a 9"x4"x3" loaf tin
156 gm all purpose flour ( i used cake flour)
1/2 cup brown sugar ( used 70gm brown sugar)
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola or walnut oil ( substituted with 4 tsp yogurt)
1 large egg, beaten
2 egg whites
3 large ripe bananas ( i used 4 )
1 cup oats ( substituted with 1 cup homemade granola )
1. Preheat oven to 350F/177C. Grease and flour the loaf pan. In a large bowl, stir together the dry ingredients including the granola/oats and cinnamon.
2. In another bowl, mash the bananas, add oil and whole egg and mix thoroughly.
3.Add the wet ingredients to the dry ingredients and mix well. Batter will be fairly thick.
4.In a medium sized bowl, using an electric hand mixer, beat the egg whites till medium stiff peak. Fold the egg whites into the batter in 3 additions.
5. Pour batter into pan and bake for 45-50 minutes until the cake is cooked thoroughly. Remove from oven and let cool for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
* i find it even better when eaten cold.