Author Notes: I hate Bananas, further more I hate cooked fruit and lets face it bread makes us all fat. But, make cooked banana bread and you become so blissful that you don’t really care who is staring back at you from that mirror. It seems everyone has a grandmother selling her special banana bread in some quaint little seaside town. Ooo! So artisanal, bring it on grandma. Loser sews a tacky quilt for the winner’s collection. What I can’t have a hobby?
I mostly use banana bread as an air freshener. So, you know how Indian households stink, it’s a combination of spices mixed with incense mixed with rancid hair oil, it really is eau de toilette. I am having a conversation in my head, where a French man: that is not the correct definition, you stupid American, ptooey! on your French. Me: Ziz eez ze way I talk in French, okay! Good looking man. Anyhow, circling back to the story, if you aren’t familiar with the smell then consider yourself lucky. But, if you have been a victim then, you can understand why I would bake banana bread. Ahh! The smell of baked sweetness, heavenly!
- Archita Patel
Makes 1 loaf
- 1 1/2 cup All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Cinnamon powder
- 1/8 teaspoon Nutmeg, grated
- 1/2 teaspoon Salt
- 2 cups Banana, very ripe, mashed
- 1/2 cup Canola oil
- 3/4 cups Light Brown Sugar, packed
- 1/4 cup Coconut Milk, regular
- 3 Large Eggs, only whites
- 2 tablespoons Yogurt, Plain, Low fat or Original
- 2 teaspoons Vanilla Extract
- 1/2 tablespoon Poppy Seeds
- **Notes: ~ Make sure the banana have many freckles on them. ~Use Regular Coconut Milk, not the light one. ~ Lightly whip the yogurt with a spoon, so that it’s smooth and won’t form lumps.
- Preheat the oven to 350ºF
- Sift all the dry ingredients. Set aside.
- Coat a loaf pan (9inx5inx3in) with butter, then dust with flour, knocking out excess.
- Mash Bananas. Don’t turn them into puree, keep it lumpy. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, cream the canola oil and sugar on medium high speed, until well combined. About 3-4 Minutes. (note: since we aren’t using butter, it will not become fluffy. Scrape the sugar from the sides as you go along)
- With the speed on medium high, add the coconut milk and egg whites, beat until thick, 5-8 minutes.
- Stop the mixer; add the yogurt, vanilla, poppy seeds and bananas. Beat on low speed until combined.
- Remove bowl from mixer and gently fold in the sifted dry ingredients. Do not over mix.
- Transfer the batter to the loaf pan. Level it out.
- Bake for 52 minutes then, cover the loaf pan with foil and bake for another 5 minutes. A wooden pick or skewer should come out clean.
- Remove from oven and rest for 10 minutes on the counter top. Remove the bread from the pan and place on a wire cooling rack. Cool completely, about an hour. Slice and wrap tightly in plastic wrap. You can leave it at room temperature for a day or refrigerate it for up to 2-3 days.