Banana Flour Peanut Butter Pumpkin Bread

 photo WP_20161201_014_e_zpswifws8sv.jpgThe batter is thicker.

This might be a bit muddled as I’m still not feeling all that well. This recipe is basically this one redone. I’m just using up my banana flour, it’s edible. Fast too. It’s a springy, slightly dry loaf that is pretty much my last resort when using new flours. I know I shouldn’t run down a recipe, but it’s mine, I can do that and I wouldn’t sell you on a recipe that wasn’t worth much. You can eat it and you won’t die, that’s about it. I’m being a  bad blogger, but forgive me for I know exactly what I do, but I have the recipes. Bribery? Tut. I like to think of it as blackmail. Okay, yeah, rant below, recipe below that. Below all that is me passed out. Until later.

 photo WP_20161201_017_e_zps6hzph779.jpgI just popped it out of the tin and cut it. Don’t do that. Not that it matters.

This isn’t a clever, intricate recipe. If anything it’s the most basic kind of free-from recipe, it’s comprised of ingredients that can be interchanged without altering the end result, which might sound impressive until you realise the end result is just, well, being edible. So it means that the ingredients aren’t being used to their utmost. It’s a matter of utilitarian baking, use what you have and end up with the same end product. It’s similar to recipes you see from companies trying to push their product. They’ll use one ingredient, whether a combination, or another ingredient would be better, to the detriment of the recipe just to sell you on the product. That’s their choice, but you see then we have the assumption that nothing better can be made, I mean, if you’re new and your first exposure to free-from baking is company’s recipes, and will likely be, then that means you’re starting from an erroneous position and will need to learn from scratch to get better. I’m not being arrogant here, it’s not that I’m some kind of expert, perish forbid, but I know what I’m doing and I started the same way. It’s just now I can look at these recipes and go: Oh, yeah, no that’s just not good enough. Serviceable is fine, but that shouldn’t be where we stay. You can eat better, much better, with the same amount of work, you just need a better understanding of the ingredients and anyone selling you on a product or service might not be able or willing to help with that. I’m dizzy, I’ll hope this isn’t taken as offensive. Just my point of view. If someone like me can do as I’ve done and continue to do then you can do it too, dearest reader.

Ingredients

Wet

125g Natural Peanut Butter/Almond Butter
100g Hokkaido Pumpkin Purée or Other Sweet Fleshed Squash
1 Medium Egg (60g-65g in Shell)
1 Tbsp Honey or Maple Syrup
1 Tbsp Olive Oil
1/4 Tsp Vanilla Extract

Dry

1 Tbsp Banana Flour
1/2 Tsp Pumpkin Spice
1/2 Tsp Baking Powder

Can be frozen.

Method

1. Preheat oven to 175c (Fan). Grease and line the bottom of a baking tin.

2. Mix together all the dry ingredients and set aside.

3. Add all the wet ingredients to a bowl and beat together, using an electric mixer, until smooth. Then add the dry and beat until mixed completely. Scoop into the prepared tin and bake for 20-25 minutes, turning halfway if necessary, or until a knife comes out clean. Loaf should be golden brown and firm.

4. Let cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

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2 thoughts on “Banana Flour Peanut Butter Pumpkin Bread

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