abbybroth's Profile
Healthy Banana Bread
Wow! So many great ideas, I don't know where to start. I'm sure that after a few tries I'll come up with the perfect loaf of banana bread for us. Many thanks and best wishes to all of you who replied!
Cooking Tilda basmati rice (split from Ontario board)
My husband is from India and he taught me this delicious recipe for Basmati Rice. We have used Tilda - I'm not sure of the # - but the bag we have now is Royal. By the way, we never soak the rice and it cooks in 15 - 20 mins.
Saute 2 T diced onion in 1 T oil in a 1 1/2 qt. saucepan. While that's cooking, throw in 1/8 tsp. cumiin seed, 1 dried clove, 1 peppercorn, and a small piece of cinnamon stick. When the onion is transparent and beginning to brown, add 1/4 tsp turmeric. Give a quick stir and add 3/4 c. rice. Stir to coat with oil and pour in 2 cups of chicken broth and a small handful of frozen green peas. Give it a stir and bring it to a boil, then reduce heat, cover and cook until all the liquid is absorbed ( about 15 - 20 mins). I don't add any salt because the chicken broth is salty enough. I usually use a 14.5 oz can and then add an ounce or two of water. Don't stir during cooking and don't boil it too fast, just simmer until done and keep covered. Remove spices before serving.
Healthy Banana Bread
This recipe seems very simple and easy to make. I like all of your suggestions as well. I will probably try using all WW pastry flour the first time I try it. I don't mind a hearty texture, but the reg. WW was just too heavy for my liking. Thanks for responding!
Healthy Banana Bread
In our family we called it bread, but it certainly is a different texture than most others that I've had. It is a fairly solid and heavy loaf, partly because we wrap it while still warm. Your recipe sounds great and I love cardamom, so I'll definitely start adding that in too. Do you use regular whole wheat or pastry flour?
Healthy Banana Bread
And applesauce would add some sweetness, so I could cut back on sugar as well?
Healthy Banana Bread
We like to eat home made banana bread for breakfast fairly often. We love my grandma's recipe, however, since we eat it so often, I've tried converting it to make it healthier. I've tried substituting half of the AP flour with whole wheat, but it was too grainy and loose. Also, it didn't rise above the top of the pan. It was perfectly flat. Recently, I found whole wheat pastry flour and replaced half of the AP flour with that. The texture was somewhat better, but it still didn't rise. Does anyone have any ideas on how I can get more satisfactory results? Should I use more baking soda or powder to get it to rise better? Here is the original recipe (from Grandma):
Ingredients:
1/2 c. shortening
1 c. sugar
2 eggs
3 ripe bananas (mashed)
2 c. AP flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped walnuts or pecans
Cream shortening and sugar. Mix in eggs, then bananas. Sift dry ingreds. together. Add to creamed mixture. Bake at 350 for 70 mins.
If you have any ideas on converting this recipe or if you can suggest another healthier banana bread recipe, I'd really appreciate it.
