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For Potluck
Oct. 13th, 2019 12:47 pm Alright. So I made an experimental banana bread without eggs or dairy. I think it's more of a success than the gluten free carrot cake that I also made for this potluck.
I used canola oil and coconut milk (solids -- box milk that had been open a while, and what was left was like coconut cream) instead of butter, which was low risk. Since I would not be using eggs, I tried a few new-to-me actions. I used less flour (1 1/2 cups) and sifted it together with (1/2 cup) fine sugar, 1/2 a tablespoon of baking powder, salt, and the spices. Then I added in the oil (1/4 cup) and coconut milk (1/2 cup). That's basically scone method, and I got the nice sandy texture that I would expect for scone dough. I added chia seed (2 teaspoons, whole seed) and a couple of tablespoons of water to the mashed banana, stirring in all by hand.
For added leavening, I mixed the remaining measure of baking powder (1 1/2 tablespoons) and baking soda (1/8 teaspoon) with the juice of half a small lemon, then folded the fizzing mixture into the batter. I filled a single loaf pan and got that into the 350 preheated oven for an hour, then dropped the temp to 275 for an addition 15 minutes.
When it was out of the oven, I only let it rest a couple of minutes before turning it out onto a a paper towel to steam off. I think that was a good move. The loaf is fluffy, with a good crust, the bread a little nutty from the chia. I think I should have mashed the banana smoother, because I don't like chunky banana bread as much as smooth.
The real question is how well either of my baking experiments will hold up for tomorrow.
I used canola oil and coconut milk (solids -- box milk that had been open a while, and what was left was like coconut cream) instead of butter, which was low risk. Since I would not be using eggs, I tried a few new-to-me actions. I used less flour (1 1/2 cups) and sifted it together with (1/2 cup) fine sugar, 1/2 a tablespoon of baking powder, salt, and the spices. Then I added in the oil (1/4 cup) and coconut milk (1/2 cup). That's basically scone method, and I got the nice sandy texture that I would expect for scone dough. I added chia seed (2 teaspoons, whole seed) and a couple of tablespoons of water to the mashed banana, stirring in all by hand.
For added leavening, I mixed the remaining measure of baking powder (1 1/2 tablespoons) and baking soda (1/8 teaspoon) with the juice of half a small lemon, then folded the fizzing mixture into the batter. I filled a single loaf pan and got that into the 350 preheated oven for an hour, then dropped the temp to 275 for an addition 15 minutes.
When it was out of the oven, I only let it rest a couple of minutes before turning it out onto a a paper towel to steam off. I think that was a good move. The loaf is fluffy, with a good crust, the bread a little nutty from the chia. I think I should have mashed the banana smoother, because I don't like chunky banana bread as much as smooth.
The real question is how well either of my baking experiments will hold up for tomorrow.