Most baked goods I've eaten are too sweet. I don't want too much sugar in my life, so I'm starting to bake less-sweet variants of popular baked goods. This time I try banana bread.
- 1/4 cup Whole milk
- 2 Eggs
- 1/3 cup canola oil
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 5 ripened bananas
- 1.75 cups whole wheat flour
The type of oil probably doesn't matter that much here. I also added a bit of cayenne pepper, on the suggestion of a friend.
This is pretty simple to make. Pre-heat the oven to 375 degrees at some point. Preparation won't take very long, so you can probably start pre-heating right from the start. Then, just take all the ingredients above and put it in a stand mixer bowl.
Turn on the stand mixer and wait until it's mixed.
Pour the batter into a baking pan and put it in the oven for around an hour. Don't forget to grease the pan with a bit of oil.
And that's it.
I had some major problems when trying to remove the banana bread from the pan. I probably put too much batter in the pan, so the heavy crumb (the soft bit inside the loaf) completely separated itself from the crust when I flipped the pan over.
If you don't like the crust anyway, then perhaps this is a feature, not a bug. In any case the crust is salvageable.
This banana bread initially tasted a bit weird without any sugar, but I suspect that is because I hadn't eaten banana bread which wasn't very sweet before. There is actually still quite a bit of sugar in here due to the natural sugars found in bananas (WolframAlpha says 14g per banana). After a brief adjustment period, this doesn't taste bad. I didn't put enough cayenne in to taste anything, but I am a bit skeptical on whether it would work here.
I would make this again for my own consumption, but definitely add a bit of sugar if you're expecting to serve banana bread to other people.