Banana Black Berry Cake/ quick bread
Wet ingredients
200g very ripe bananas
3/4 cup (120g) sugar, brown sugar or a mix of both 1/4 brown 1/2 white
▢3 TB (45g) oil - olive oil, avocado, etc
3/4 cup (190g) dairy-free milk, water or soda water
Dry ingredients
1/2 cup (60g) chopped nuts, almonds, walnuts, or pecans (optional)
2 tsp cinnamon
1 tsp cardamom
2 1/2 tsp baking powder
1/4 tsp salt
2 cups (250g) all-purpose plain flour- using 1/4 almond flour rest ap flour
½ cup (75g) fresh or frozen blackberries
Make
oven preheat to 350F
oil a loaf pan prep it with parchment paper.
Add the bananas, oil and sugar to a mixing bowl and beat. Add the alt milk or water and mix until thoroughly combined.
Add the dry ingredients except the blackberries and flour. Add the blackberries and give a quick mix.
Add the flour/s mix until before its combined - there will be lumps of flour still seen, this is ok.
DO NOT OVER MIX, this causes a tough batter when baked, bad very bad. lumps ok, over work batter bad
- Pour the batter into the prepared loaf tin and place into the middle of the over - this is an additional important step because the oven can be hotter in different areas and can effect the timing of baking.
** bake time depends on pans used. 1 loaf pan around 1 hour/ bundt pan 35-45 minutes/ 2 loaf pans split the batter 35-1 hour
2 loaf pan 7.7.23 TEST TIME
Bake the banana bread in the oven for around 1 hour or until a knife can be inserted into the centre of the banana bread and it comes out clean.
If the bread has not cooked all the way thru and is browning too quickly then reduce the heat of your oven down to 300F for the remaining time.
To help keep the bread from over browning or burning, you can cover the cake tin with aluminum foil and continue baking until the banana bread is cooked through.
NOTE: feel free to decorate the top of the cake/bread with nuts, sliced bananas, crumble topping or when you remove it you can frost/ice/ simple syrup the cake to add flavors or texture.
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