No-Fat Banana Loaf
Goodweed's No-Fat Banana Bread
Made this yesterday on a whim. I didn't intend to make it no-fat but forgot to add the fat while making the batter. I tried a few things differently than with the traditional "Audio's Banana Bread" recipe that I'd gotten from a lady who used to be a part of DC. Oh, and if you don't have that recipe, let me know. I'll post it. It's a wonderful banana bread recipe.
What I did differently is that I used a stick blender to liquify four very-ripe bananas, and used confectioner's sugar in place of ordinary sugar. I also omitted the fat, again my accident. And finally, I changed the flavor profile by using mace in the batter. The result was was a silky smooth and moist banana loaf with a wonderfully different flavor, more complex than simple bananas and cinamon. Try this recipe for something a little luxurious. Maybe serve it up with a drizzle of good ganache spooned over top.
2 cups all-purpose flour
1 tsp. salt
4 very ripe bananas
2 large eggs
1 tbs. double-acting baking powder
1/2 cup powdered sugar
1/2 tsp. cinamon
1/2 tsp. mace
1 cup water
Preheat oven to 400 degrees F.
Mash four bananas in a non-reactive bowl until smooth and creamy. Using a stick blender will speed this process considerably. Add the water and eggs, and stir until incorporated into the bananas using a balloon whisk or the stick blender. Add the remaining ingredients and stir until smooth. Grease and flour the loaf pan. Pour the batter in to fill 3/4 full. Use the remaining batter to make a couple of pancakes, for a treat while you are waiting for the loaf to cook. Place the loaf pan into the oven and bake for 40 to 45 minutes. Test with a butter knife. If it comes out clean after inserting it into the loaf, the banana bread is done. Remove from the oven and place on a cooling rack. Yum.
Seeeeeeeya; Goodweed of the North
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