I normally don’t agree to the tag “best” most of the time. Isn’t it a very subjective word or feeling? I always feel that the best is yet to come. If we feel that the moment is the best, then we may pull ourselves from trying to achieve something better than that best. Confused? Hehe… I am so sorry about it then… 😉
As soon as I saw this recipe which claimed to be the “Best Banana Bread” ever, I had to try. After all, I am totally bananas about bananas. 🙂 As usual, I made my own tweaks to make it partly wholewheat and added some flax to it. I have always felt that the nutty flavor of our humble wholewheat flour goes very very well with bananas. I don’t know which one to choose – my first favorite or this one. They taste equally good! But I guess I have baked this one more often that the other one, because of the health quotient and moreover, I love how the buttermilk makes it extra moist despite the limited banana use. I sincerely suggest you to try this. Taking pictures of this has been difficult, as it disappears over breakfast each time it is baked… hehe…
Posted on this day:
2015: Mexican Hot Chocolate
- 1 cup wholewheat flour
- ½ cup all purpose flour
- ¼ cup milled flax
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ⅓ cup buttermilk
- ½ cup oil
- ⅔ cup raw sugar
- 2 large bananas, mashed (approx 1 cup)
- Preheat oven to 160 degrees. Spray and flour a large loaf pan and set aside.
- Whisk or seive the dry ingredients - flours to salt - well and set aside.
- In another bowl, beat eggs, buttermilk and oil using a whisk till well combined.
- Add in the sugar and mashed bananas and whisk till the sugar is completely dissolved.
- Tip in the whisked dry ingredients and fold the batter using a spatula till incorporated - do not over beat.
- Pour into the prepared pan and bake for an hour or an hour 15 minutes till skewer inserted in the middle of the loaf comes out clean.
- Allow to cool in the pan and then flip onto a cooling rack to cool completely before slicing and serving.