Sunday, May 20, 2007
Low Fat Banana Bread
Comfort foods are meant to comfort; simply because they are hearty and packed with goodness. There are two kinds of 'goodness' though. One's a wholesome heart-healthy goodness and the other - an immediate goodness that only lasts for as long as your tongue touches and your teeth bites into it. You know what I mean, the part where gluttony sets in, when you crave for that taste and couldn't care less about the fat and hmmm transfat? I won't try to blacklist any foods here. Hee..
We all know that the tastiest things are usually not good for us and likewise, healthy stuff taste like grass. But hey, it doesn't always have to be that way. In my opinion, a balance can be obtained and I've come to a conclusion that healthy foods can really taste as good; if not better than normal artery clogging chow.
Honestly, I'm very sceptical about anything labeled low-fat because to me, it just acts as a red alarm, telling me that there's going to be a whole lot of sugar in it, to make up for the 'less fat'? Heh, well it's just what I've noticed.
So, what's a health freak like me to do? Especially since I try to keep a balanced diet? Don't you already know? Make it myself! haha, hmm actually, I think I'm more of a 'moderation' freak than a health freak. I have those days where I just crave for sardine murtabak and ice cream (sometimes in the wee hours of the morning mind you!). Well well... it's all about B-A-L-A-N-C-E so don't fret if you just downed some chicken wings or fried hokkien mee... it's never too late to get more greens and exercise! :)
Okay, speaking of which, here's a great and easy bread you can try baking for starters. Banana bread is one of my choice comfort foods. Nothing beats the sweet banana aftertaste that comes with each bite. There's a wholesome mornin' breakfast feel to it. Tastes great with coffee or tea and ohhh... it's even yummier when toasted. I've tried baking banana bread but none has been as successful as this one - in terms of taste and form.
I was so happy with the outcome that I even brought a slice or two out whenever I met up with friends to let them try. Everyone at home loves it too and the loaf was gone in a matter of days... Check it out:
Love the texture. I didn't add that much sugar as usual and it turned out perfect. I used really really ripe bananas so I guess that helped provide some natural sweetnesss. And I really loved how this loaf rised pretty well:
Low-Fat Banana Bread
Makes about 10-12 slices
80ml (1/3 cup) strong coffee
125g (2/3 cup) soft brown sugar
1 egg white
3 tbsps vegetable oil
1 tsp vanilla essecnce
3 ripe bananas, mashed (about 300g or 1 and 1/4 cups)
125g (1 cup) plain (all-purpose) flour
250g (2 cups) self-raising flour
1/2 tsp baking powder
1/2 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1. Preheat the oven to 170 degree celcius. Lightly grease a 22cm x 12cm (9 inch x 5 inch) loaf tin and line the base with baking paper. Heat the coffee in a small saucepan over low heat, add the soft brown sugar and stir until the sugar has dissolved.
2. Place the egg, egg white, oil and vanilla essence in a bowl and heat together until just combined. Add the sweetened strong coffee and the mashed banana.
3. Sift the plain and self-raising flours, baking powder, ginger, nutmeg, cinnamon and bicarbonate of soda onto th emixture and stir gently to combine - do not overbeat. Spoon the mixture into the prepared loaf tin.
4. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Note: Banana bread is delicious when served toasted.