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Banana Bread

•2 Mashed Browned Bananas
•2 Cups Whole Wheat or Buckwheat Flour
•1 Tablespoon Coconut Oil
•1/2 Cup Unsweetened Applesauce or Pumpkin Puree
•2 Tsp Baking Powder
•1/2 Tsp Baking Soda
•1/2 Tsp Salt
•1 Tsp Nutmeg
•1 Tsp Ginger
•1 Tsp Cinnamon
•1/4 Cup Chopped Walnuts


Preheat oven to 350 degrees. In a large bowl combine ingredients. Slowly add dry ingredients to electric mixer and combine until moist. Stir in walnuts. Pour batter into greased pan and cook 45-50 minutes. Check the center with a toothpick to make sure it’s done.

And have a look at this:

http://www.greenkitchenstories.com/recipe-index/

Oh! I love breads, gonna try these!!

These are two of my favourites. The first because it has a high proportion of oats and wholewheat flour, and comes together really fast. The second because it doesn't need to rise (baking soda, not yeast) and also has oats in it. Both are super duper yummy. To see pictures just google 101 cookbooks and the recipe name...

1. Easy Little Bread (101 cookbooks)

Easy Little Bread Recipe
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.

2. Oat Soda Bread (101 cookbooks)

Oat Soda Bread Recipe
I'm more likely to have rolled oats on hand than oat flour. So, like Jennifer, I instruct you to make your own oat flour below. But you can skip that step if you actually have oat flour in your pantry. As far as storage goes, loosely wrapped in parchment paper, this bread is great for a couple days.

butter, to grease pan
2 cups / 7 oz rolled oats

10 ounces / 285 g / ~2 1/4 cups unbleached all-purpose flour, plus more for dusting and kneading

1 3/4 teaspoons baking soda
1 1/4 teaspoons fine-grain sea salt

1 3/4 cups / 415 ml buttermilk, plus more if needed, and 2T. for brushing

mixed seeds - sesame, caraway, poppy, etc.

Preheat the oven to 400°F / 205°C with a rack in the middle of the oven. Butter and line a 9x5x3 inch loaf pan (or one with ~8 cup capacity) with parchment paper and set aside. Alternately, you can bake this bread without a pan, shaped like this, on a lightly floured baking sheet.

To make the oat flour, use a food processor to pulse the rolled oats a few times. Then process into a fine powder - another minute or two. If you are buying oat flour, not making your own, measure out 7 oz / scant 2 cups.

Sift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks or fissures. If your dough is on the dry side, add more buttermilk a small splash at a time. Now ease the dough evenly into the prepared baking pan - see photo if you need a bit of guidance.

Brush all over the top and sides with buttermilk and sprinkle generously with mixed seeds or flour, 2 tablespoons or so. Slice a few deep slashes across the top of the dough. Bake for about 30 minutes, then quickly (without letting all the hot air out of the oven), move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 20 minutes, or until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on it. Carefully lift it out of the pan, in a timely fashion, and allow to cool on a wire rack. Enjoy with a good slathering of salted butter.

Makes one loaf.

Prep time: 10 min - Cook time: 50 min

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