Saturday, September 15, 2007

Banana Bread

Used Epicurious' Low-fat banana bread as a base.

- Substituted oil with walnut oil
- Added heaps of orange peel, some cinnamon, bran and wheatgerm
- Used super-ripe bananas and brown sugar. Super-ripe almost black bananas make a HUGE difference.

Great dense texture, like brown bread and great flavour. Definitely to be eaten not on the day itself. It hardly tasted low-fat at all.

Froze half the bread and it was even better the following week. The centre was incredibly moist and dense, a texture that's hard to find a parallel to. Good on its own, would be good fried. Must make again.

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