Easy Banana Bread
Thursday, June 14, 2012
I don't do a lot of baking. Mostly because I dread the cleanup. I don't have a lot of kitchen space, so I don't have a kitchen mixer. I have a small handheld mixer for those occasions when I need it. Most baking recipes conjures up images of a million mixing bowls, measuring cups, and awkward to clean mixing spoons.
The baking that enjoy most involves just a mixing bowl, a kitchen scale, and a spoon. Easy to make, easy to clean.
Since I've been unemployed, I've been looking to update my cooking blog. I am also looking to keep my programming skills sharp developing an iPhone app with a cooking focus that I hope to release before the end of summer. I've been experimenting with a few recipes.
I've developed two versions of low maintenance banana bread. Easy recipes to whip out when there are overripe bananas that need tending. One is a regular banana bread, another is a gluten-sugar free/low carb version. I make them in a mini 3x6 loaf pan so there isn't hoards of leftovers. I seriously don't understand baking recipes that have 24 servings. Great for potlucks or family reunions, but not so great for everyday life - or diets. Moderation is hard enough without mountains of cake around! In my household, we'd end up with a lot of food waste. I've adapted my recipes so my husband and I can enjoy a small serving with breakfast or a light dessert after dinner for a couple of days.
The Spark recipes are here for adding to your food tracker:
Banana Bread: recipes.sparkpeople.com/
Gluten-Sugar Free Banana Bread: recipes.sparkpeople.com/
If you look at the nutritional comparisons, there isn't a lot of difference calorie-wise between them. It is the distribution of carb/fat/protein. There is also a slight difference in taste/texture. The regular version is muffin-like. The gluten-free version has a cornbread texture, and a slight tropical cake taste from the addition of coconut flour.
Step by step photos are on my blog: shortcutmenus.com/2012/0
Hope you enjoy!