Thursday, 23 February 2012
Banana Bread with Chia Seeds
OMG Have we talked about Banana Bread yet ? Cake, Bread, Muffins whatever its all pretty much coming from the same place recipe wise just depending on whether you bake it in a loaf tin, cake tin or muffin cases. I use the same recipe for all.
My Grandma's recipe actually - it NEVER fails works beautifully gluten free keeps well, freezes well and everyone loves it.
Its a horrid wet dismal day in Queensland this Friday morning - what can I do to cheer myself and you all up ? Ohhhhhh Banana Bread or a cake ? Who knows, but heres the batter thats gonna get us there and its going to transform the house into one big beautiful smelling banana heaven ready for my recorded episode of Private Practice which I need to catch up on.
Novice bakers cannot, I repeat cannot stuff this up its easy peasey and everyone loves it. If you choose to ice it ( and it really doesn't need it - especially if you do it as a loaf or muffins) and a cake sometimes does cry out for a finishing touch, your choices are a cream cheese icing or chocolate whatever takes your fancy.
I have made an addition of Chia Seeds to the loaf this morning. I have plenty in the house and I just love them. They add extra fibre to the recipe, added protein and Omega oils. This ancient seed with a texture thats hard to describe, but has me happily finding them in my teeth for hours afterwards, adds another dimension to the recipe and one which I hope you will like. You can just leave them out if you don't have them. This is a forgiving recipe. Add other things to it if you wish, nuts, other fruit, other seeds - go crazy and experiment.
So here's how it goes...
125g Unsalted Butter
1 Free Range Egg
3 Tablespoons Milk
1.5 Cups GF Flour
1/2-3/4 Cup White Sugar
1 teaspoon Baking Soda
2 Very Ripe Mashed Bananas
1.5 teaspoons GF Baking Powder
3 Tablespoons Chia Seeds
Set your oven to approx 160 Celsius if Fan forced or 180 if conventional and grease and line either a standard cake tin or loaf tin.
1. Using an Electric Mixer cream the room temperature butter and sugar. If baking for children or if your bananas are very sweet use the lesser amount of sugar quoted above.
2. Add the egg and beat well.
3. Warm the milk slightly and add the baking soda and stir until dissolved then add to the mix and combine.
4. Stir through the Mashed Banana and Chia Seeds until well mixed
5. Fold through the GF Flour and Baking Powder.
6. Pour the mixture into your prepared tin and bake for approx 30-40 minutes or until done when tested with a skewer.
Allow to cool completely before icing with your choice of icing or leave plain and it will still be wonderful. These make an awesome mini muffin to pop into school lunchboxes. I cling wrap mine and put them into the freezer and pop one straight into the lunchbox frozen - it is perfect by lunchtime.
Enjoy yours with a cuppa like Im going to do. The rain is still pouring and the housework can wait.