Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free
Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free
This is a banana bread extraordinaire, soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.
It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!
You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.
You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height
Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
spelt/khorasan or gluten free banana walnut loaf
Servings: 12 servings
Ingredients
- 4 medium or 3 large banana, very ripe see above comments
- 4 eggs organic and free range
- 220-250 g light brown sugar see above comments
- 200 ml Creme fraiche or sour cream full cream not skim
- 80 ml extra virgin olive oil
- 275 g white spelt flour if using khorasan, use 225g instead
- 1 tsp Bicarb soda/sodium bicarbonate
- 2 tsp Baking powder gluten and aluminium free
- 1/4 tsp Sea salt
- 125 g Dark Couverture choc chips
- 75-100 g lightly toasted pecan or walnuts activated if possible
Instructions
- Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean
How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD
How to ROAST NUTS, make NUT BUTTER and NUT & CHOCOLATE SPREAD
How often have you tried to roast nuts and within a split second of loss attention, all your precious organic nuts are burnt? Well I have done it many times as I have a very short attention span. I don’t know of any domestic machine which can roast nuts beautifully, ie. High enough temperature and continuous stirring to bring out the beautiful aroma of roasted nuts without burning it and with minimal crushing/mincing into little pieces or turning it into nut butter unintentionally.
Review of Cook Expert (Magimix)
Review of Cook Expert (Magimix)
I love beautiful kitchen tools: from garlic crushers , knives to machines of all kinds, lucky for me collecting them comes with my job! When I spotted an advertising in one of my cooking magazines I subscribe to, I was very excited to see a machine that does both the cooking (like a Thermomix) and cutting mandoline slices and shredding veggies (like Magimix).
Sprouted Quinoa Spelt Sourdough – A Masterclass With Yoke
Sprouted Quinoa Spelt Sourdough – A Masterclass With Yoke
What a blistery day in Perth it is today – is there a better way than to spend time inside baking and in my case, rising my dough, writing and reminiscing about baking… i did bake three loaves later this afternoon, from dough i made five days ago.
this is my gift for you, a step by step with photos of my ultra delicious and nutritious, Sprouted Quinoa Spelt Sourdough loaf – published today inside Australian Baking Business magazine, June/July edition.
Yoke’s quick 2 min lacto fermented snack: brown rice sushi w sauerkraut & gomashion drizzle of kombucha miso vinaigrette
Yoke’s quick 2 min lacto fermented snack: brown rice sushi w sauerkraut & gomashion drizzle of kombucha miso vinaigrette
Okay I generally eat a huge breakfast, and an after school lunch & dinner with my daughter and no dinner (have done this over 15 years). the reason for this is not because i want to loose weight but because i can’t sleep if i eat a big meal so close to my (very early) bed time.
Some things are worth waiting for…
Some things are worth waiting for…
I am sure you can relate to this…i left my sourdough panettone retarding in the fridge for almost 2 weeks – no excuse, but i had been very busy. two early mornings ago, i added the alcohol infused dried fruits, shaped into the panettone mould, then continued to rise it in a covered container – hoping that by evening time, it was fully risen and ready to bake (say 12 hours rise). well – 6pm that night, I had a look and the dough did not move at all!!!
Gluten Free Sourdough
Gluten Free Sourdough
The last few days have been very very exciting days, i have finally created my first few gluten free sourdough creations…here is a picture of one of them, crispy delicious gluten free sourdough brown rice and coconut waffle!
More coming…
Spring has come…
Spring has come…
This is my first blog..hooray…finally, i figured out how to do this. firstly, let me thank all of you for the support and joy you all have given me via my website and my classes. how are you keeping?
This year has gone so quick for me, now is NOV already, and i am about to teach my SOURDO CHRISTMAS class in a couple of week. life with sourdough has been very exciting for me the lately, as i am embarking on creating and writing my second book (wild sourdough part II, title as yet to be decided, ANY SUGGESTIONS???).