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.
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.
For more Cookin’ in Korea, check out:
The Ketchup War 