Saturday, July 14, 2007

Gone Bananas!

Sometimes I think the only reason I bake or cook at all is the aroma payoff. You know, the smell that greets you with a whoosh when you open the oven door or lift the lid on a slowly simmering stew. Whether it's cookies, brownies, cake or bread, baking smells in particular are always a welcome addition to my home's bouquet. I love hearing my mom come in from a busy workday to exclaim "Wow, what smells so good in here! What did you bake?" Hence, the name for the blog was born.

Yesterday was definitely a baking day for me, somewhat to my detriment. By the end of it all I had the Sundried Tomato Olive bread, this banana bread and an exhaustion complex. No matter. The smell that filled the house for hours was a reward the whole family appreciated.

I have no idea where this recipe originated, but as the future stepfather is diabetic I've made some changes as far as sugars / carb control goes. It still tastes delicious (so I've heard, the fat content is a bit high for me to indulge thanks to my intolerance). It's also a favourite on my bakery's menu! I guess you can't go wrong with that!
Banana Bread
1/3 cup brown sugar
2 T white sugar
1/3 cup shortening
1 tsp vanilla
1 cup white flour
1 cup whole-wheat flour
2 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
pinch salt
1 cup mashed bananas
1 T buckwheat honey
  1. Preheat oven to 350F, grease a loaf pan.
  2. Cream shortening and sugars.
  3. Add vanilla and blend well.
  4. Combine dry ingredients, seperately.
  5. Add dry ingredients alternately with mashed bananas.
  6. Mix to blend but do not beat!
  7. Pour / scrape into prepared pan.
  8. Bake 50 mins. Cool 10 minutes then unmould onto wire rack.
  9. Heat honey until very liquid, brush over warm loaf to glaze.