Before the olive oil cake baking craze came about, there was a lovely post by Stephanie Hua from Lick My Spoon called Mariangela’s Olive Oil Banana Bread. In this post she talked about life in Italy and how cake making can be straightforward. If you are not a morning person, like myself, then this quote will resonate with you: “…mornings are much easier when there is cake”. The main sentiment being to make and enjoy an easy, delicious breakfast.
At my home, bananas often go past the ripeness stage where they are enjoyable to eat as is. Soft and spotty, these bananas are made into weekend pancakes or thrown into the freezer for future use. I went through a stage of trying to make “healthy” banana bread by substituting flours and sugars for alternatives. In doing so, I always ended up adding a handful of chocolate chips to balance the flavour, add sweetness and distract from the dryness. However, the addition of chocolate chips contradicts the ultimate goal of making a more nutritious bread. In the end, I felt I should have made a traditional recipe and planned to enjoy a smaller amount. I have not given up on making a healthier version of a traditional banana bread recipe but I have become less drastic in my substitutions. As you have likely noticed if you have been following along, I am a big fan of light spelt flour.Read More