Oh-So-Simple Banana Bread
So, The Canadian One and I had this conversation recently:
Me: ‘My blog keeps telling me I spell Canadian wrong. I keep leaving out one of the A’s…I mean, seriously, what word has THREE A’s?!!’
Him: (without missing a beat) ‘Banana….Tarantuala…Anaconda….CANADA!’
Dammit!
Moving on.
Now, baking is not really my forte. I don’t really bake. I cook. A lot. But I very rarely bake. I can bake maybe three things quite well, four if you count the Banana and Blueberry Muffins I tried out for the first time on Monday, and one of the best, easiest and fantastically simple things I can bake is: Banana Bread.
This is adapted recipe from, I believe, All Recipes, but I’ll double-check that and get back to you. It’s adapted for The Canadian One’s dietary needs but I’ve included details from the original version here too.
Oh-So-Simple (Low-Carb) Banana Bread
2-3 bananas (I just use two due to bananas containing an average of 24grams of carbs per medium sized (7 inch) banana)
1 1/2 cups of flour
1 egg, beaten
1/3 cup melted butter
1tsp baking soda
1 tsp vanilla extract
Pinch of salt
1/2 cup of Splenda granulated (or 1 cup of white sugar)
1. Pre-heat oven to 175C.
2. With a wooden spoon, mix butter and mashed banana.
- Banana and melted butter
3. Mix in sugar/Splenda, egg and vanilla. Sprinkle over baking soda and salt. Mix together.
4. Add flour last and mix. Pour into bread pan. (*see note at bottom)
5. Bake in the oven for 1 hour. Cool, slice and serve.
*Now, if you live in Korea and are having a hard time finding a bread pan to fit into your teeny tiny ovens, E-Mart and other large outlets, make these awesome, disposable small baking pans:
For maybe 3,000won, you get 5 pans, they fit perfectly into the mini-ovens and produce awesome banana bread, which is all I’ve made with them but I’m sure they’re equally good at other types of bread too.
