The old favourite with a new twist. recipe: super moist banana bread
>> Wednesday, April 21, 2010
The kimchi pizza post seems to quite a bit of mixed reviews, which I totally understand. Kimchi is not something everyone enjoys. And fusion food is such a grey area. It may not work all the time. It works for me, but may not for you. I like kimchi and find that its spiciness is very addictive. If kimchi is not your thing, don't bother!
I still continue playing with some new ideas. Food related of course. This time is with soy flour, which I consider to be "alternative flour" together with stuff like buckwheat, millet or spelt flour. After trying the baked mochi cake, I feet the need to bake with all different kinds of flours to explore various kinds of texture. It's quite fascinating actually...
So, you have it, my secrets to produce superior banana bread. First secret? The combination of soy and spelt flours is the key. Second secret? Top your banana cake with thinly slices of banana. When baking, the heat will "roast" these banana slices, giving a more intense banana flavours to the bread. I have shared this trick with my fellow Vietnamese bakers, and the banana bread has always been a hit!
Of course, play around with your recipe. This, to date, is the banana bread that I am most satisfied with. I like my bread simple so no chocolate chips or coconut is added here. Do so, if you like.
Recipe by Anh
Ingredients
1 cup mashed banana, from 2 large bananas
100g dark brown sugar
2 eggs, lightly beaten
60ml corn oil
2 tbp milk
100g soy flour (full-fat)
100g spelt flour (whole-wheat)
2.5 tsp baking powder
Banana slices (1cm thick) from 1 banana
Vanilla paste or Cinnamon, to taste
Method
Preheat oven to 180C. Lightly spray the loaf pan.
2. Combine the mashed banana with oil, milk, egg. Add either vanilla or cinnamon. Mix to combine.
3. Mix together the flours, sugar and baking powder. Mix the flour into the wet mixture until just combined. Avoid overmixing.
4. Pour the batter into the loaf pan. Arrange banana slices on top.
5. Bake for about 50-60 mins. If the top browns too quickly, cover with some foil. Bake until the cake is done. Cool and serve.
Edit: If you don't want to use soy flour, substitue it with normal plain flour. In the past, I have always used half plain flour and half whole-wheat flour for my bread. It's fantastic but not as moist.
46 comments:
This looks wonderful! I'm fascinated by the different types of banana bread one can make...the soy flour sounds interesting.
I have never baked with spelt or soy flour. Do they have the same texture as normal flour?
Peter, thank you! We do love our banana bread, don't we?
Mark, spelt flour and soy flour have lower gluten content, so they tend to produce softer cake. I've subsituted spelt for normal flour and it works well. Still discovering the properties of soy flour :)
I've never ventured outside of normal flour but soy flour sounds like an intriguing choice. I love banana bread and I love the idea of extra bananas on top. *drool*
Wow such a beautiful looking banana bread, i love the way you have arranged the slices of banana on top. I alway make my everyday bread with spelt as for hubby that is easier to digest.
Always on the lookout for alternatives to wheat flour. I love the slices of banana on top - they look like little flowers!
That looks amazing, Anh! I love the banana slices on top, they look so pretty!
It looks amazing! I love the banana decorations...
Cheers,
Rosa
Lightly toasted with butter, perfect!!
once again this journey proves you a wonderful explorer! years back I tried tens of banana bread/cake recipes, but never could think out of box like you! This one does look super moist... or my drool wets the pc screen :P
The last time I tried making my banana bread, it just didn't turn out right. The flavor wasn't there. I'd love to try your moist version. Hope I make it right this time!
I never use soy flour in my baking before. Your banana bread looks gorgeous!
What an absolutely beautiful banana bread. I like the ingredients you chose to use, I can see why its so moist.
Thanks so much for sharing your secrets! There's nothing better than a moist, delicious banana bread! I love the banana slices on top, so lovely!
I love baking with spelt flour.
Delicious cake, awesome photos x
The banana sprinkles are the icing on the cake♥
Anh, I love recipes that use unconventional flours and this looks like a winner of a banana bread!
The combination of the two different flours sounds really interesting.... And I'm definitely going to put banana pieces on top of my banana bread next time I make it :D
This is so beautiful! love the banana slices on top garnishing :)
Ooh thanks for the tips Anh! I must get a hold of those flours and I can see the logic in toasting the banana slices :)
Nice banana cake, good with a cup of hot tea!
I like unadulterated banana bread, too, and this is such a great example of it! I don't think I've seen soy flour around, so I'm going to try it with plain flour. Thanks for the recipe. :)
Such a different-looking banana bread with the banana slices topping :)
hehe i love banana bread!
havent found a recipe i really like yet.
but yours look amazing.
love how you topped it off with slices of banana!
This is quite a bit of fusion too, with the soy flour :) But don't stop experimenting and posting about it - I'm not afraid of a little adventure!
I love the bananas on top - it would add a lovely crunch.
I think you've done a great job, that banana-breads looks delicious. Reminds me of how nice it is, I guess I'll bake one shortly.... :D
So that just looks awesome. Very nice. Bet it tasted good.
I don't have much experience using different flours, but I would love to try! Also, topping the banana bread with sliced bananas is a GREAT idea!
I often find that spelt adds a nice moist quality, I will have to look into the soy as well. And, I really enjoy the look of the bananas on top. I totally missed the kimchi pizza post, but give this a thumbs up. We often mixed it into our tuna sandwiches/spaghettis growing up.
This banana cake is original and looks so good!!
I've never tried soy flour before. SOunds very interesting. I actually love banana bread but don't make it at home because only half the family will eat banana (sigh). The sliced bananas on top look super tasty.
I love the colouring of these photos Anh. I have never cooked with soy or spelt flour. The banana bread does look great,
I love the mood youve created with these photos..just beautiful!
That is definitely the prettiest banana bread I've ever seen.....
Bookmarked this page! I love the idea of adding banana slices on the top - so pretty and the thought of toasted banana slices with intense flavours makes me salivate.
The banana on the top puts this over the top:-) Love it.
Your banana bread looks good...love the way that you prepared it...love the moisture of it :-)
Interesting recipe by using soy flour. Edith
I love how you decorate the top of your loaf with sliced banana. Very clever finishing touch!
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Not sure if my comment went through - just wanted to say it looks gorgeous Anh! I love the addition of the slices of banana on top - and I am sure it tastes as good as it looks.
That's beautiful! I'm definitely going to start making mine with the slices on top!
holy god, that looks so amazing. must make.
Hi
This banana bread makes me drool! I love banana bread but I don't think i can get soy flour where i live. Can i just replace with normal flour ?
thanks
Miss B
Miss B,
You can use 100% plain flour to substitute for the soy flour. :)
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