Happy New Year from my newly made over blog. There are still a lot of tweaks that I need to make but I have the links working and have imported my old posts into the new and have transferred my subscribers … so I say I am cooking with gas.
I am sorry that it has taken so long for me to start posting again. Time truly got away from me. Days bled into months. I am going to try and do better. There is much I want to accomplish this year!
Today’s post is about Banana bread or as I like to call it ‘Nanner Bread; I have attempted to make banana bread several times and each time it was a failure and I mean F-A-I-L-U-R-E. Then I happened on this recipe Julia’s Banana Bread. It contains simple ingredients to make a phenomenal dish and it’s LOW ACID.
It also made me want to go back to Hawaii.
Why would I care about low acid? My Leftovers Club buddy, Paula, at Low Acid Yum is managing GERD by diet and her blog is about low acid yumminess. Acid in food is not a forethought in my mind when it comes to eating except when I make anything tomato base. This posed a challenge to me. Thinking cap engaged. What could I make that would be low in acid AND will ship well? When in doubt, Google it out.
So I did and guess what Bananas can help fight acid reflux – thanks health.com!
Of course I can’t not just try and make adjustments; so I did make changes. I switched out part of the flour (ok, I ran out of All Purpose Flour). I doubled and roasted the bananas. The banana flavor went through the roof … I didn’t even think it was possible but it is. I reduced the egg content and replaced a majority of the oil with yogurt.
Ah-mazing, this Banana bread is Ah-mazing (if I do so say so myself). Are you a blogger and liked being introduced to new blogs and get amazing treats then sign up for The Leftovers Club.
- 3 Bananas, ripe and unpeeled
- 1 cup (126 g) All Purpose Flour
- 3/4 cup (101 g) Cake Flour
- 1 1/2 teaspoon (10 g) Baking Soda
- 3/4 teaspoon (5 g) Kosher Salt
- 2 eggs
- 1/4 cup (48 g) canola or vegetable oil
- 3/4 cup (136 g) greek yogurt
- Preheat oven to 350 F
- Line baking sheet with parchment paper and place unpeeled bananas on sheet.
- Bake for 20 minutes.
- Remove from oven and cool for at least 20 minutes.
- Unpeel and mash bananas and add to stand mixing bowl; set aside.
- In a bowl whisk flour, salt, and baking soda; set aside.
- Add eggs, sugar, oil, and yogurt to the mashed bananas and whisk until smooth.
- Add dry ingredient and mix until incorporated.
- Spray mini loaf pans with your pan releaser of choice (like PAM) and pour mixture evenly into the pans.
- Bake for 35 to 45 minutes or until toothpick comes away clean from center.
- Remove from oven and allow to cool before eating.