This moist banana bread is absolutely one of my new favorites.
Hello Ladies and gentlemen, greetings from my hip surgery recovery land. This last Tuesday, I was upgraded to become a stronger human with a hip surgery, where they cleaned out some broken stuff and tidied up, so now that I have woken back up from the drugs they gave me, I can finally get to finish writing all the recipes I had intended for the coming weeks.
And on top of that, hopefully soon I'll be back running the streets of Copenhagen again.
Banana cake vs. banana bread
First up, banana cake, banana bread-ish cake. I had to look up what the actual difference was on a banana bread vs. banana cake: Is a banana bread just a banana cake in a bread tin ? Is the definition of bread something that you toast or is it baked with yeast ? Is a cake fluffy and light? So many questions and equally as many answers.
The most reasonable answer I can find, that makes sense to me is that a bread is denser than a cake, less sweet than a cake and has no icing on it - also it uses denser type carbohydrates in the batter, which is a sweet potato in mine. So this is why I have chosen to call it the Moist banana bread - sweet potato style. You know I love those lovely little things, so here is yet another recipe of Baking with sweet potato.
Banana bread - with sweet potato
Yield: 1 banana bread
Prep time: 10 minutes
Cooking time: 45-50 minutes - Or until golden brown and firm.
300 g baked sweet potato
45 g rolled oats (1/2 cup) (+ 2 tbsp if your bananas are huge... then add a tbsp more)
1 tsp vanilla powder (or extract
1/2 tsp cinnamon
1/2 tsp. cardamom
3 tsp baking powder
1/2 tsp. salt
100 g melted coconut oil or similar (or butter if you wanna go nuts) If you leave fat out your cake will be watery and not as yummy.
Optional - shredded coconut for the baking tin.
You will need a bread tin to bake it in.