Posted on | December 2, 2008 | 25 Comments |
After a successful Banana Walnut Muffin experiment, I wanted to get a bit more creative on the baking front. This time I made a Banana Walnut Bread using pretty much the same recipe as the muffin, but substituted All Purpose Flour with Whole Wheat Pastry Flour and replaced most of the sugar with Maple Syrup.
Pure maple syrup is a good source of minerals,vitamins and amino acids and makes a great natural sweetener. You can substitute 1 cup of granulated sugar with 3/4th cups of maple syrup in recipes. Make sure to buy the pure maple syrup, since some of the super market versions contain corn syrup and artificial color. Read more here.
There are a couple of facts to note while using Maple Syrup in baking, which I didn’t know before making this bread and found out with a bit of research afterwards.
- Maple syrup will tend to caramelize and burn on the top and edges , so reduce the oven temperature by 25 degrees. My loaf was moist inside, but the outside crust had really hardened. Next time I have to do this at 325F.
- Maple syrup is slightly acidic in nature, which needs to be neutralized for the batter to rise and form properly. Even though my bread had risen to a satisfactory level, I would try adding 1/4 tsp extra baking soda next time.
The other substitution I made was to use Whole Wheat Pastry Flour instead of All Purpose Flour. Whole Wheat Pastry Flour will give the bread a more tender texture than Whole Wheat Flour, and makes a great substitute for APF in muffins and quick breads. Due to the low gluten and protein content, WWPF won’t work in yeast bread. My bread turned out a little bit denser than normal APF breads, but the difference was not that significant to notice. You could go for a mix of WWPF and APF in your recipes to get a lighter texture.
(Makes 1 loaf)
- 1 cup whole wheat pastry flour
- 1/2 cup maple syrup
- 1/4 cup granulated sugar
- 1 egg at room temperature
- 1.25 tsp baking soda
- 1/4 tsp salt
- 3 large overripe bananas
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup chopped walnuts, toasted
Preheat the oven to 325F.
Grease the sides and bottom of a 9×5″ loaf pan with vegetable oil or butter
Place the bananas, butter, maple syrup, vanilla, sugar and egg and beat using using an electric mixer to combine.
Sift the flour, baking soda and salt over the mixture and stir to blend till just incorporated.
Fold in the walnuts using a wooden spoon.
Pour the batter into the prepared loaf pan and spread to level the surface.
Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Let stand 10 minutes before transferring to rack to cool.
Slice and serve.
Note: The above recipe is altered as per the notes in the intro section. Let me know if you have any more baking tips for me, I can really use some!
More like this
While breakfast is the most important meal, it is the most difficult meal too, especially if you[...]
Yay, I finally baked a cake! And it felt great! Now I kinda understand what they mean when people sa[...]