On this regular Tuesday episode of Racergirl Television we had a guest star or three.
My training partners and I decided to settle the debate as to “who makes the best banana bread” by holding a bake-off. We chose Jack Knox as our judge and on a rainy night in Esquimalt, the champion was crowned.
You will have to watch the video to see who won.
As promised, I am going to publish the recipes used to bake the champion-level breads.
First is Jamie Cameron’s:
(From Jamie in a message to Melanie: I’m letting you in on the secret so you can win fairly next time…)
Classic banana bread
1.5oz Amaranth flour
6.5oz White unbleached flour
2 large eggs
8oz White sugar (or brown!)
1.5tsp baking powder
Melt butter and sugar together.
Start oven Pre heat to 350C
Combine baking powder and flours.
sift in flour, mixing in as you go.
Pour into 1lb loaf tin.
Sit for ten mins.
Bake for 50 mins.
Cool on rack.
From Ryan Clark:
(Here’s the link for the BCC Banana Bread…. shocker alert – it’s not a family recipe. No wonder I didn’t win!)
Espresso Banana Bread
2 cups spelt flour
1 tsp baking soda
1 tbsp cinnamon
1/2 cup butter
3/4 cup brown sugar
1 tbsp vanilla
2 shots espresso
4 overripe bananas
3/4 cup walnuts (optional)
Mash bananas with espresso shot and leave to sit.
Sift flour, baking soda and cinnamon together.
Cream butter, then sugar, then eggs together. Add vanilla then banana mixture.
Add walnuts to wet ingredients.
Add wet ingredients to dry ingredients. Mix until just combined.
Pour into loaf pan and tap on counter lightly to release any air bubbles. Bake in 350 degree oven for 1 hour or until toothpick comes out of loaf cleanly.
Note: This recipe easily adapts to vegans by using egg substitute for eggs and replacing the butter with vegetable shortening. No big deal.