Monday, January 6, 2014

Banana Bread - with All Purpose Flour, Semolina & Coconut

I buy only 6 bananas every week - just because I need to give it to my kiddo as they are good and healthy. However, she ends up eating only 3 to 4 of them in the entire week and I have about 2 of them always left out there and they look so spotty that nobody wants to eat them.
I end up making banana fritters, banana appes, sometimes even sheera, tried them pancakes too and ofcorse the ever faithful banana bread.
I was kinda bored of the normal banana bread I bake almost always - so, decided to make it different today. Well, added some semolina to give it a bite and some coconut for added flavor and also substituted the vanilla for to allspice powder. Well, it turned out decent and we liked it.


1 cup all purpose flour - you could use whole wheat flour too or make it 1/2 whole wheat and 1/2 APF
1/2 cup semolina
1 cup packed sugar - you could even use brown sugar
1/4 cup coconut powder/flakes (unsweetened)
2 ripe bananas
1/3 cup butter/ghee/vegetable oil
1 teaspoon allspice powder
1/8 teaspoon salt
1 teaspoon baking powder


Mix the flour, semolina, coconut powder/flakes, baking powder, salt and allspice powder and mix well. In a mixing bowl, mash the bananas and then add the butter/ghee/oil along with the sugar and mix well. Now add the dry ingredients and fold them all together. Pour this well incorporated mixture into a greased baking dish/loaf pan (I used a 9X5 loaf pan) and bake in a pre-heated oven at 350 degrees Fahrenheit for 30 minutes till a toothpick inserted in the middle of the cake comes out clean.
You could also make also make cupcakes - they would bake in about 15 to 20 minutes. Makes 12 of them.
This cake is a little denser compared to a banana bread that is all made with APF.

1 comment:

Heena Pardeshi said...

Looks good... will try it :)

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