22 June, 2010

Buttermilk Banana Bread


A few days before my blog's 1st birthday (9 July), I must admit that this little one is pretty much ruling my ways of cooking. Here is today's story: I had two almost rotten bananas and a very ripe mango in the kitchen that were begging me to use up in some cake or bread. When I decided to make a fruity bread with buttermilk, I decided it would be better with just the banana, so I could call it Buttermilk Banana Bread. Three Bs. Easy to remember. No space for mangoes starting with M.
Am I losing my marbles? Or is this a normal development after one year of blogging about food recipes? Please, veteran food bloggers: I need some reassurance on this.
I actually find it hard to call it a bread since its texture is cake-like, although there is no butter and only a tiny amount of oil being used in the recipe.Very moist and spongy, lots of walnut crunch and a slightly indulgent frosting make this banana bread a perfect coffee cake.
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 BUTTERMILK BANANA BREAD

1 egg
5 tablespoons agave syrup
1/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon canola oil

2 very ripe bananas, mashed (about 1/2 cup)
1/4 cup chopped walnuts
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream Cheese Frosting
5 tablespoons cream cheese
4 tablespoons agave syrup
4 tablespoons chopped walnuts

Yields 1 loaf
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Preheat oven to 160C. Grease or line loaf tin with parchment paper.

In a medium sized bowl, beat the egg. Add agave, buttermilk, vanilla extract and canola oil and mix well. Stir in mashed bananas.

In a big bowl, combine flour, baking powder, baking soda and salt. Mix well. Combine wet ingredients and dry ingredients and stir until just combined. Stir in walnuts.

Pour batter into prepared loaf tin. Bake for about 60 minutes, until cake tester comes out clean. Take out of the tin and let cool completely.

When cool, combine cream cheese and agave syrup in a small bowl. Put an even layer on top of the banana bread. Sprinkle with chopped walnuts.

9 comments:

  1. I know precisely what you're talking about when it comes to naming recipes and deciding what ingredients to include ;).

    This banana bread looks incredible - moist, flavorful, and just sweet enough! YUM.

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  2. Anja-

    Just wanted to say congrats on your upcoming blog bday! I have been reading for awhile and have tried many of your recipes--I love and totally agree with your food mentality, especially when it comes to sweet treats. Thanks for sharing!


    Lorie

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  3. That both looks and sounds delicious! Bookmarked :)

    xxMK
    Delightful Bitefuls

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  4. Have no fear, this is totally a side effect of blogging for almost a year. Soon you'll start to only eat dinner at lunchtime just so that you can get better lighting. Not that I do things like that...

    The banana bread sounds delicious! I can't believe there's so little oil or butter!

    Happy blogiversary!

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  5. Thanks for your comforting words :-) It makes me feel much better. And yes, I have been thinking up "dinners" that I prepared at lunchtime for the better light......

    Thanks to all of you for stopping by. It's been quite a development from my first blog post, some very amateur pictures and an average of 2-5 visitors per day until today :-)

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  6. Hi, I just found your blog thanks to a "banana bread" search, and I'm so happy I did! I made this bread last night and it was delicious! I doubled the recipe since we had guests for dinner, and let me tell you, it was a total hit!
    Thanks so much for the best banana bread recipe!

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  7. Monse, I am glad I could contribute to a successful evening. Thanks for letting me know. It puts a smile on my face. Anja

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  8. I made this wonderful bread yesterday. Thank you for sharing such a yum recipe!

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  9. This looks delicious! Any suggestions on maybe doing almond flour or grain free flour ? I just absolutely love your coconut carrot loaf....I make it once a week. I use almond flour in place of the almond meal that the recipes calls for and it is divine !

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