Baking is therapeutic. It’s a way I have adapted to relax and ease myself after a busy day and the week. The aroma of baking lifts me up and gets me going. Really it has been a crazy week. My girl had her summer fair at school which I had volunteered, and then my work and home chores. But it was fun especially the school fair. I was at the stall doing nail painting for the kids. Well it was much an experience and I thoroughly enjoyed it. Painting the tiny nails and the having a little conversation while I painted their nails – awesomeness!
Ending the week with a bake is becoming a norm. Last weekend was the Fresh Cherry Cake, and this time it’s the banana bread. And I did a bit of variations by adding some spices to this tried n’ tested recipe. Added in ground cardamom and cinnamon. Poured the batter into the loaf pan and sprinkled some good quantity of chocolate rice before it hit the oven. The end result – deliciously spiced banana bread, with a nice chocolate crust!
Oh yes! in spite of a busy week, I managed to catch up with the food photography and styling tutorial by the White on rice couple. Must say that it was worth every bit!
You need –
- All-purpose flour – 1¾ cup
- Baking soda – 1 teaspoon
- Ground cardamom – ¼ teaspoon
- Ground cinnamon – ¼ teaspoon
- Fine salt – 1/2 teaspoon
- Eggs – 3, at room temperature
- Brown sugar – 1¼ cup
- Mashed ripe bananas – 1 cup ( I used 2 large bananas)
- Vegetable oil – 3/4 cup
- Chocolate rice – 2 tablespoons
How to –
Pre-heat the oven to 180 C. Grease a 9×5 loaf pan.
In a bowl sift together the flour, baking powder, ground cardamom, cinnamon and salt. Set aside.In a mixing bowl, beat the eggs, sugar, mashed bananas and oil till smooth. Add the flour mixture and gently fold the mixture till well combined.
Pour the batter into the prepared pan and Sprinkle the chocolate rice and bake for 50-60 minutes or till the toothpick comes out clean when inserted in the middle of the loaf. Cool the loaf for 10 minutes in pan and then on a wire rack.