Wednesday, April 29, 2009

Banana Bread


Before a chance taste of it in my bedroom a few months ago, my friend Damian had never eaten banana bread before. Before she came to Australia at the end of last year, she also had never eaten dumplings, risotto, ice cream sodas, mi goreng, or even a pumpkin before.
There is probably a few other things we fed her that she said "what the fuck is this" to that I can't think of. She was also quite fascinated in learning about all the different things I can't eat because of being a coeliac.

For all fairness, before I met Damian I had never had partaken of, nor heard of a sandwich cake before (if you ever befriend a Swede and they offer to make this for you, PARTAKE OF IT!!! Damian's friends Stina and Karin came and made some vegan versions for our house and one especially for me with gluten free bread a month ago, I get cravings for it once a week now).
Damian was so amazingly stoked on any cake she had a piece of that I had made whilst she stayed at our place, especially of banana bread, that I couldn't resist but make a loaf for her especially for her bon-voyage. Damian left this afternoon to return to Gothenburg.

I have a few recipes that I use/mix up between when making banana bread, but decided to go with a variation that Alex and I have agreed on based on this one from
This recipe is very easy but we found the original to be a bit too sweet and "cakey" for our taste and have settled on this adaptation for less-fuss bananabread. It has had a history in our trials of being able to withstand many different combinations of gluten free flours, which is probably the ultimate test of my trust in a baking recipe. I also like this one ebcause it can get quite "bready" sometimes and is delicious toasted, and has an incredibley good crust.

I myself didn't get to partake of this batch as I had to work when everyone was being Damian's company for her last hours in Sydney, but I heard incredibley encouraging reports of its worthiness for the blogosphere (also it photographed well).
  • 1 cup raw sugar
  • 1/3 cup margarine
  • 4 overripe ladys finger bananas, mashed
  • 1 cup plain flour (gluten free generic mix)
  • 1/4 cup self raising flour (this is a gluten free thing that I do, the original recipe shouldnt need the extra boost that gf flours often do)
  • 3/4 cup chickpea flour
  • 1/2 t bicarb soda
  • 1/4 cup rice milk mixed with 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt.
Cream the sugar and margarine, fold in the bananas and milk/vinegar mix and then the vanilla essense. Sift in the flours baking soda, salt and spices. Pour batter into a greased loaf tin and sprinkle extra sugar and cinnamon on top (this helps the crust to get all sweat and caramelised and rustic. it helps if you do this step before you put it into the oven but I forgot this time until the bread only had 15 minutes left) hour, and let cool and rest for at least half an hour before eating the fuck out of it.

Look at the crust! So crusty! So crusty it has an I ♥ D-BEAT tattoo!**

**sorry for the personal joke, another friend of ours who has an I HEART DBEAT tattoo left for Sweden today as well, on the same flight as Damian, and there was much discussion of his tattoo last night.


Mandee said...

Narna bread <3

I have made that ppk recipe once a week for the past three weeks. I like using brown rice, potato and tapioca flour as well as choc and white choc chips :) Such a killer recipe!

I'm Philippa O said...

i was in close proximity to a sandwich cake recently, and i really couldn't handle it. not into it ay.
if you've ever eaten squishy white bread and tuna paste sandwiches you'll understand why

Léna, said...

i've never eaten tuna ever.