Monday, May 23, 2011

Another Shot

You'd think I was a glutton for punishment by trying constantly to please the stepfamily. They don't like "weird" food, things that are whole wheat or lower fat (like milk), and their idea of a good meal is something they didn't have to prepare. Left to their own devices, Ramen noodles and takeout would be de rigueur at the table. While I try my best to make things they like - and stay as far away from their "bad lists" as possible - when given the choice between homemade and storebought Coscto wins out every time.

Unfortunately, my stepdad's penchant for fruit also leads us down the path of "too much fruit", and while in the winter the house is usually cold enough to stem the onslaught of fruit flies and mould (yep, I said it), with Summer coming having to bugspray the kitchen every other day was not something I looked forward to. When I came home from school last week to find yet another bunch of bananas on top of the more-or-less blackened ones in the bowl and a dribble of cream from Mother's Day still sitting in the fridge, I figured "why the heck not. I'll make banana bread". And since my stepdad and grandparents (who often drop by) both adore banana bread, it seemed like a worthy adventure.

Then I just had to factor in how abnormal I could make this "normal" loaf. Obviously a hearty and "stuff" studded bread was out of the question unless I fancied staring at quickly staling food, so I stayed away from anything that would be overly noticeable. I couldn't go the vegan route, obviously, but I did throw in some almond milk, stevia and whole wheat pastry flour, as well as some unflavoured protein powder I had in my freezer from some bcient baking of mine.

It came out as predicted - looking perfectly normal, tasting perfectly normal, and yet perfectly unique. And while my stepbrother doesn't like anything sweet except (my!) chocolate chip cookies, everyone who came over for the long weekend had a piece and agreed it was delicious. The only one who said noting was my stepdad - but he's been eating it so far without comment or complaint and I consider that a win!

Shot of Cream Banana Bread
Makes 10 slices
4 large, ripe bananas
1/4 cup 10% cream
1/2 cup unsweetened almond milk
1 tbsp lemon juice
1 cup flour
3/4 cup whole wheat pastry flour
1/4 cup plain whey protein isolate (optional)
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1/3 cup softened butter
1/3 cup packed Demerara sugar
1/2 tsp stevia extract powder
1 egg, beaten
2 tsp vanilla
  1. Preheat oven to 400F, line a baking sheet with parchment or foil.
  2. Place bananas, peel on, in a single layer on the lined sheet. Roast for 20 minutes, then allow to cool enough to handle.
  3. Peel bananas into a bowl and mash, set aside.
  4. Reduce oven to 350F and grease a loaf pan.
  5. Whisk cream and almond milk with lemon juice and set aside.
  6. In a medium bowl, whisk together flours, protein (if using), cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
  7. In a large bowl, cream the butter, sugar and stevia until light.
  8. Beat in egg, vanilla and bananas.
  9. Gently stir in the flour mixture alternating with the liquids.
  10. Spread into the prepared pan and smooth the top.
  11. Bake for 1 hour 5 minutes, then cool in the pan for 15 minutes before turning out onto a wire rack and cooling completely. 
Amount Per Serving
Calories: 236.8
Total Fat: 8.2 g
Cholesterol: 37.8 mg
Sodium: 71.5 mg
Total Carbs: 38.7 g
Dietary Fiber: 2.8 g
Protein: 6.7 g