Why is banana bread called banana bread? Fruit, flour, sugar, soda, oil...one could say that banana cake would be a more appropriate name. Perhaps calling it bread is just our way of cheating. You know, you could polish off half a loaf of bread and feel pretty smug about it, but imagine eating half a cake. Egad! Guilt trip galore!! :oP
DH and I spent a long weekend at Chennai having a super duper fun time playing with our nephew and nieces. There were run off the mill games like hide and seek, chinese whispers, running and catching, lego connect four and there were crazy ass made up games like evil robot, mind reading and pretending to be asleep because we were so freaking tired by the end. Well that last bit was just hubby and me. Try keeping up with a pack of highly active kids and you'll know exactly what I mean.
Anyways, we came back home from these three days away to find some verrrrrry ripe bananas on the counter. When we'd left on Friday night, they were raw, but three days is plenty of time to ripen and ripen some more. I love eating bananas in this state but there are only so many I can have. Hence, I decided to make banana bread.
I found a nice marbled chocolate-banana bread recipe on the PPK and used that as the base recipe. But as much as I luuuurrrrve chocolate, I wanted to make something non chocolatey. So I thought about the things that go well with banana, and spinach suddenly popped into my head. If spinach and bananas can be a great duo in green smoothies, why not in bread, right?
And while I was at it, I adjusted the ingredients a bit and made it even more healthy by substituting a portion of the white flour with pearl millet flour. So here is my Marbled Green Smoothie Banana Bread. I feel comfortable calling it bread now. :)
3/4 C Pearl Millet Flour (Bajra/Sajje Hittu)
3/4 C + 3 T All Purpose Flour (Maida Hittu)
3/4 tsp Salt
3/4 tsp Baking Soda
1 C Mashed Very Ripe Bananas - about 3 large bananas (Pachbale Hannu)
3/4 C Sugar
2 T Coconut Oil - at room temperature
1/3 C Vegan Mylk - soy, almond or cashew
1 tsp Pure Vanilla Extract
1/4 C (tightly packed) Blanched Spinach
5 T Boiling Water
Preheat the oven to 170C/340F.
Line a loaf pan with aluminum foil.
Place the dry ingredients in a large mixing bowl and whisk a few times to mix well and incorporate air. Transfer 3/4 C of this flour mixture to another large mixing bowl. 1 C of the flour mixture will remain in the first mixing bowl.
Beat together all the wet ingredients (not the spinach and water). It should come to about 2 C.
Bring 1 C of water to a rolling boil.
Meanwhile, blend the blanched spinach with 3/4 C of the banana mixture to form a smooth, creamy liquid.
Pour the spinach mixture into the mixing bowl with the 3/4 C of flour and mix lightly. Add 2 T boiling water to this and mix well with a fork to get a smooth paste.
Pour the remaining 1 1/4 C of banana mixture into the bowl with the 1 C of flour and gently mix. It's okay if some flour can be seen but DO NOT OVER MIX. Add 3 T boiling water and mix quickly with a fork until fairly smooth.
Now pour about 1/2 C of the plain banana bread batter into the prepared loaf pan. Top this with about 1/2 C of the green banana bread batter. Keep alternating them until you've finished transferring all the batter into the pan.
To form a pretty, marbled pattern, take a butter knife and swirl it through the batter in circles for a few seconds.
Bake in the preheated oven at 170 C / 340 F for 60 minutes. Increase the temperature to 180 C / 350 F and bake for 20 minutes.
About 10 minutes into the 180 C baking, test with a butter knife poked into the center for doneness.
Remove the pan from the oven and let it rest for a few minutes.
Lift the bread along with the foil and transfer to a cooling rack. Let it cool completely before slicing.
This is a fabulous idea!!! I love green smoothies and I'm sure I would love this bread too :-)never thought of using that combination in baking WOW!!!ReplyDelete
Thank you Neeta. :)Delete
That is one seriously delicious looking banana bread! I usually make them without any sugar though, probably that's why it's more inclined on the bread side. I will definitely try your recipe, I too often have spinach that need salvaging more than bananas! I eat 2 - 3 bananas a day, gulp! I hope that's not too many... :PReplyDelete
Teenuja, there's no such thing as "too many bananas." :) Even I eat that many almost everyday. They are so delicious and satisfying. Hard to resist.Delete
So at our place too, we often have old spinach sitting in the fridge but rarely bananas waiting around begging to be turned into something. Haha
Oh and no sugar makes more sense! That's more bread like for sure. :)Delete
That's such a clever idea - what a pretty bread (or cake, I won't tell!)ReplyDelete
I've been eating it in smaller, cake portions, Joey, so it's okay even if you call it cake. :DDelete
Yum! This sounds delicious. I also want to try your basil and walnut sauce.ReplyDelete
Thanks for coming by, Angela. :) Let me know how the basil and walnut sauce turns out. It's so easy to make, you can whip it up any time you think of it.Delete
i love love this idea! smoothie in a bread. purrfectReplyDelete
love that pretty marble. i initially thought that was green tea. :)
Oooooo green tea would be great in banana bread too. :)Delete
Wow..this looks lovely and spinach spirals are simply amazing! Healthy ad guilt free...anytime.ReplyDelete
Thank you Sanjeeta. :)Delete
This looks amazing! I love the idea of the spinach swirls. I bet my family will love this. Pinning it! Look forward to exploring your blog further.ReplyDelete