I’ve been pursuing the best recipe for banana and other autumn-inspired bread loaf lately, hoping to concoct the best combination of spice and fruits / veggies to create the fluffiest loaf fit for this beautiful fall weather. I’m open to any combination, as long as the loaves do not contain white flour, white sugar and butter. I would like to someday create a recipe that are completely plant-based (no eggs) and oil free (perhaps replace the oil with apple sauce) but I’ll settle for the hybrid version of the old classic for now.
I have a go-to banana bread recipe that I’m very happy with. It gives me wonderful results every time, so of course my logic is that if I substitute the mashed bananas with pureed pumpkin, I’ll be able to recreate the same, amazing result, right?
That would be too easy.
The loaf came out more pumpkin pie filling than pumpkin bread, and since pumpkin puree doesn’t have the same sweetness ripe bananas naturally bring, the loaf lacked the cloying punch. Unfortunately, even the generous amount of chocolate chips weren’t enough to emulate the dessert-like sweetness. It wasn’t at all terrible and a big red “fail” stamp might be a little too harsh but this recipe definitely needs some fine-tuning.
Zucchini Walnut Bread
I go nuts for zucchini walnut breads. I still remember the first time I bit into one from Starbucks, which went ridiculously well with my cup of café soy misto during the long commute on the 101 freeway. It was incredible, but as in all good things, I had to bid farewell to it when I discovered that the seemingly innocent-looking muffin contained 28 grams of fat and 52 grams of carbohydrate (28 of them sugar). The muffin has been discontinued since, by the way.
Anyway, my attempt to recreate my favorite loaf, bread, muffin, or whatever, was a big fat fail as well. I played around with flour to make it denser and increased the amount of maple syrup, etc. but the result wasn’t as extraordinary as the ones I remembered from the mega coffee joint. I’m really going to need to study up on the science of baking so I’ll be able to create the fool-proof version of this yummy delight! But I’ll get there.
Banana Chocolate Chip Walnut Bread
It’s true what they say – third time’s a charm!
I just made some small tweaks to an already-delicious banana bread recipe, but those little things made a huge different in the finished loaf. I might have perfected the recipe for the best banana bread!
Here’s the 2.0 version of the banana bread (See other posts on banana breads here and here).
1-3/4 cups whole-wheat flour
1/3 cup agave nectar
1 teaspoon baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/3 cup olive oil
3 ripe bananas
1 teaspoon vanilla
The changes I made from the original recipe are:
- I replaced the all-purpose flour with whole-wheat flour. I no longer keep the white flour at home. You can definitely taste the different but not enough to turn you off. I actually like the nuttiness of the whole-wheat more.
- I reduced the amount of flour from 1-3/4 cups to 1-1/4 cups.
- I changed the oil from canola to olive since that’s what I have in my pantry almost always.
- I blended the bananas in a Magic Bullet blender instead of mushing them with a fork. I initially did this because the bananas I was using weren’t as ripe and it was hard to mush them by hand. I think it resulted in a fluffier loaf.
- I also put the eggs, agave nectar, oil, vanilla extract, and cinnamon together in a blender. Again, I think this helped create an airy texture. If you have a large blender, you can mix everything, including bananas, together at once.
- I increased the amount of cinnamon from 1 teaspoon to 1 tablespoon. I just can’t get enough of the warm spiciness!
- I added ¼ cup each of milk chocolate chips, white chocolate chips, and coarsely chopped walnut. It’s no longer healthy banana bread but the combination makes the loaf so desert like and satisfying!
- I slightly under-baked the bread for a less-dense texture.
I’m loving this fall weather!