Earlier this week, I bought a basket full of bananas at the market that was marked 50% off. They were looking a little bruised but I figured they will make some mean banana bread when totally ripe. So I let them sit in the sun for days, and today, they looked so ugly that I decided to turn them beautiful again.
Having tried V’con’s lower fat banana bread (which was really good), I felt like trying other lower fat versions as well. And I came across the Almost No Fat Banana Bread recipe from Allrecipes.
After I read all the rave (and some not so raving) reviews on this banana bread, I decided to tweak the recipe a bit following some of the reviewers’ advice.
So here goes my version of the super moist , out of this world low fat banana recipe.
Almost No-Fat Banana Bread (revised from Allrecipes)
yield: 12 servings
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 ~ 1/2 cup splenda or white sugar (the amount varies to your taste and bananas’ ripeness. I used 1/4 cup and they were still sweet)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 whole egg
2 cups mashed bananas (I used 4 medium~large very ripe bananas)
1/3 cup applesauce
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
- In a small bowl, stir together flour, baking powder, baking soda and cinnamon.
- In a large bowl, combine applesauce,mashed bananas, egg and sugar. Mix well.
- Fold in the dry ingredients to the wet. This is the most important part of the process: do NOT over stir! Gently fold the batter until just moistened (the batter should not be smooth, it should look too lumpy).
- Pour batter into the loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
I have no patience to wait until things cool (big problem!). When this banana bread was still very warm, I cut into one and it was looking a bit wet. It was from the large amount of bananas. This shouldn’t be a problem since as the bread cools off completely, it will still cook inside a bit and the extra moisture will keep the bread moist.
One of the major problems with low fat versions of breads were that they became stale very quickly(even in the course of one day!). This bread is so moist that it will stay that way for longer periods.
This recipe beats all other low fat versions. I’m throwing my other banana recipes away!
This week was full of work and catching up. After another exam today, I was so relieved that they were all over and came home to relax.
For today’s lunch, I made Heidi Swanson’s Ultimate Veggie Burgers. These are by far the BEST veggie burger I’ve tried so far. The only change I made to the recipe was to use 2 eggs not 4. Even with that, it’s super moist with the right amount of lemony flavour that goes so well with the cilantro. If you haven’t tried it, I almost beg you to try it!!! They’re that good! No further explanations needed.
For my actual sandwich, I put the veggie burger patty between two slices of toasted Nature Path’s organic wholewheat bread, added some slices of fresh cucumber and spread some ketchup. Talk about yummmmmmmmy! Needs no other spread whatsoever.
When I came home , I whipped up a real quick tofu scramble that literally took 5 minutes to make. It was quick and easy, as well very tasty!
I made the yogurt tart by straining my plain yogurt into three layers of coffee filters. I didn’t have the lemon the recipe called for so I used lime. The crust was rather crumbly but boy, they look fantastic! They’re still chilling in the fridge so I haven’t given it a taste yeat.
The next thing I made was VeggieMealPlan’s Chocolate Sesame Cookies.
I think I’m over doing it with the tahini,sesame and chocolate these days but what the heck, they go together so well! I halved the batch and came out with 6 medium sized cookies. I didn’t have black sesame seeds so I just added plain old white ones. But I think it gives a bit more colour contrast and they look so cute!
Relieved that exams are over and am so looking forward to the weekend!!!!!!!!!!!!!!
So staying up till 3 a.m writing a Shakespeare play essay wasn’t so much of a good idea.
After missing a whole week of school due to Biotechnology research program, I have a ton of work to catch up.
The funny thing is, workload seems to increase the more I do, and right now it looks like the sky is the limit.
After a rushed morning (I woke up an hour and a half later than my usual wake time) of a furious shower, stuffing breakfast down, packing lunch, and a big cup of coffee, all I want to do know is to take a breath and relax.
Today is one of those rainy, cool, breezy spring days. As I was walking home from school, I had a thought that Otsu might be just what I might cook up for dinner for mom (and a steaming pasta dish for myself).
I first tried Otsu a couple weeks ago after digging out the recipe from Heidi Swanson’s 101 Cookbooks.
Personally, I’m not fond about the sour nature of this dish, but my mom is. Oh yes.
Even if I’m not a big fan of it, the taste of this dish is incredible. It’s so fresh and almost airy-perfect on a breezy spring day. The original recipe calls for grilled tofu, but I opted that out after my mom left it out on the first time I made it. I also added in some nori that I cut into thin strips. For garnish, I used more nori strips and toasted sesame seeds.
So as soon as I got home, I proceeded making Otsu. Since it’s a cold dish, I made that first and set it aside, moving on to my own dinner- Whole Wheat Linguine in Tomato Sauce. I sauteed half an onion.a few broccoli florets, half a stalk of celery,1/4 of a red bell pepper and two roughly chopped garlic cloves. Then I added 1/2 cup of pasta sauce and served it in 50g serving of whole wheat linguine. Yum.
Time to go back to reality- I have a psychology project, as well as a bio exam coming up. yikes!
I can’t seem to get enough out of my peanut butter and jelly.
All throughout this week, my lunch was composed of a peanut butter & jelly + banana between tortilla . And grilled.
I used to hate (loathe) peanut butter as a child. Our family was never big on it in Korea-then again, Koreans generally don’t eat a lot of western food. Even in the mornings, we had a full Korean breakfast+lunch+dinner.
But when we immigrated to Canada nine years ago, I was slowly introduced to a lot of the western foods- PB & J sandwich being one of them of course.
I never understood why kids raved over it at lunch hours or why at least one out of three kids had a PB&J sandwich each day. Until recently that is.
This morning was off to a slow start, being it was a cloudy, warm Sunday.
I woke up and read my novel for two hours before deciding to make myself a big cup of coffee and a PB&J ‘tortillawich’.
Here’s how I made them:
I cut a a tortilla(homemade) in half, spread some organic peanut butter on the half of the half, covered it with sliced ripe banana.
On the other half of the half, I spread it with some blueberry spread. And then I folded it. Then I grilled it.
These are so warm and ooey gooey! I always have to eat all over the edges to prevent leakage. But what the heck. Messy food=good food.
This morning on my trip to the grocery, I picked up a bag of dark chocolate chunks.
What better way is there to used them than in a Dark Chocolate Chunk Cookie???? I made PPK’s Chocolate Chip Cookies, except they were dark chocolate chunks!
These were so moist and chewy- it just calls for a cold glass of soy milk (which is exactly what I had)!
Even if you’re not vegan, you must try this recipe! Much better than adding all that butter/margarine.
Okay, I have admit: I never knew that such things existed before I got interested in veganism.
I thought tofu was only used in what my mom made-Korean soups and sometimes grilled.
But tofu scramble? I first thought ‘yikes!’
Now, I eat this at least once a week. I love how it’s so versatile.
Today’s scramble consisted of broccoli,red bell peppers,garlic,celery,carrots,curry powder, cumin,a big splash of hot sauce,salsa,and of course-tofu.
I served myself this on a bed of wild rice. Talk about yummy!
Today is one of those cloudy days. The air smells sweet of spring, and the weekend is dragging on like no other.
Since my brother is leaving for Toronto, I decided to pack a few bags of cookies for him-one of them being Cranberry Sesame Cookies.
Having tried Celine’s(from Have Cake, Will Travel) Oatmeal Chocolate Chip Cookies before, I knew this recipe wouldn’t fail me either.
The cookie batter was looking a bit crumbly but I overcame my urge to add more of wet ingredients. Good thing I did because these turned out super moist and chewy!
This isn’t an all that great shot of the final product but boy, they were so good!
Since I didn’t have cranberries, I substituted them with dried prunes.
Crunchy outside, chewy inside with just the right touch of sweetness. From now on, I’ll be using sesame seeds a lot more!