I am always on a lookout for healthier alternatives to everyday treats. So when I saw Manasi's announcement for Healthy Cooking - A Cookbook Giveaway Event, I decided to go right ahead and try a new recipe that I put together last week, while considering a healthier approach to Banana Bread. Now, Banana Bread is a great favourite in my home and we adore it warm with hazelnut-cinnamon coffee!! But as we all know, Banana Bread is addictive and can become an adorably sinful if delicious treat.
I had, in fact, been toying with the idea of turning my favourite recipe for this yum cake around for a while and I have to thank the Healthy Cooking challenge for giving me the push that I needed to venture forth!!!! So, this is how I went about it: Firstly, I decided to substitute all-purpose flour with whole wheat, and a combination of grains including cornmeal and triticale. Next I dropped the white sugar and replaced it with soft brown sugar and some molasses. And finally, I replaced the butter in the recipe with canola oil. The result was a highly textured, dense, and moist banana bread with a rich malty-banana flavour. Absolutely and utterly delicious.
While this is also know in our home as the disappearing cake, I find that this cake stay best when stored in a refrigerator in an airtight storage box. Cut only as much as you are serving and enjoy it with your favourite beverage or with a lite soft cream cheese spread. Yummmm, and without further ado here's my recipe for Annarasa's Multi-Grain Banana Bread.
1 cup whole wheat flour
1 cup mixed grains (cornmeal, soy, rye, triticale, rolled oats, wheatgerm, flax meal)
3/4 tsp baking soda
1/2 tsp salt
1/2 cup Canola Oil
3/4 cup soft brown sugar
1/4 cup molasses
1 tsp vanilla extract
2 cups mashed very ripe bananas
- Preheat the oven to 325F. As I like to make smaller loafs, I used 2 samll loaf pans. But a larger pan will work just as well. Grease the pans well.
- In a bowl, mix together the flour and the grains. Blend in the salt, baking powder, and baking soda.
- In a separate bowl, beat the oil, eggs, vanilla extract, molasses, and sugar until light and fluffy.
- Now add the flour-grain mixture, and the mashed bananas, and mix well using a spatula.
- Pour the prepared batter into the loaf pans. Bake for around an hour or until a toothpick inserted comes out clean. Cool in the pans for around ten minutes.
- Turn out and allow the loafs to cool on the wire rack.
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