JILL MOMENTS(1)- 🍌 bread

I am not yet a master of any trade (I think) but I am a Jill of some. And it occurred to me a while ago, why don’t I show you about some of my Jill moments?

Today, I’ll show you how to make a low carb version of banana bread using @9jafoodie’s recipe.

Banana bread is one of my favorite snack/sweet indulgences of all time. I made it myself at age 18 and 19 and you get the point. 

And while I can make it without using anyone’s recipe, I’ve always hated taking someone’s ideas and using them without giving credit where it is due. Even in a field as saturated as recipes, a field where all recipes are basically the same, but with a few tweaks, those few tweaks deserve to be mentioned.
I made this on Monday for my aunt who was staying over and who celebrated her birthday on that day. I fudged a bit on the recipe but she and another aunt liked it so much.

What you’ll need:

Dry Ingredients

1/4 cup of granulated sugar (brown or white. I’ve only ever used white and I didn’t use sugar in this recipe.)

A pinch of salt.

1.5 cups of flour.

A teaspoon of baking soda (read here on the difference)

A teaspoon of baking powder. (Tip: Depends on whether the baking powder you use is very active or not. The primary function of baking powder is to lift your batter. If you know that the brand you use doesn’t lift it properly, add in about 3 more tablespoons, not teaspoons.)

1/2 Chopped pistachio nuts (optional – 9jafoodie’s tweak)

Wet Ingredients

3 overripe bananas. (I used 5)

1/4 cup of coconut oil. (Tip: Or canola. Don’t use olive oil though. I find that olive oil goes lots better with pasta dishes and not so great with baked stuff

1/2 a tin of condensed/evaporated milk

1/2 a cup of melted butter (use a measuring cup. If you can’t find a measuring cup, use the same sized cup for all your measurements)

2 eggs

How to:

  1. Preheat oven.
  2. Sieve and mix all the dry ingredients with each other, except for the chopped nuts. Set aside.
  3. Mash your bananas. All the little bits of banana, mash it up until it makes a smooth paste with no lumps.
  4. Add in the eggs (Tip: break the eggs in another bowl and beat the eggs so they capture more air).
  5. Add in the milk and melted butter.
  6. Mix all wet ingredients with each other in a bowl.Stir.

6. Now, mix all the dry ingredients with the wet ingredients, making sure not to overmix your batter.

7. Pour batter into a greased cake/loaf tin. Add in the chopped nuts.

8. Bake for about 1 hour, 15 minutes or you can do the toothpick test instead (when you think your banana bread is done, insert a toothpick in it. If it comes out clean, your banana bread is ready to be taken out of the oven. If it comes out with some batter on it, leave it in)

9. Enjoy!

NB- I did not add sugar, chopped nuts or melted butter to mine. Bananas are extremely sweet on their own and I used 5 instead of 3. So I figured it evened out. The melted butter was to keep the banana bread moist but I figured the milk and the coconut oil did that adequately. And I was right. 

This is a basic template for banana bread. If you want, add in chocolate chips, peanut butter, raisins.. You can do whatever you want. Just know what each ingredient is supposed to do in a recipe and play around with it.

My mom used to pour in so much baking powder. Now I know why. It didn’t rise very much.

If you make banana bread soon using this recipe, tag me on Twitter or Instagram @hrhobj.

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