A lot of working recently. That’s good.
Less time for baking. That’s really bad.
That is why now I can really appreciate these moments when I can unwind spending my time in the kitchen, mixing, cutting, stirring… and of course, tasting!
Browsing through some baking websites, I found several cakes looking so interesting (taste-wise, obviously) that I had to spend some time thinking which one to choose… Well, after a long fight with me, myself and I, the decision was made – I’d make something else ;)
This something else is a cake. I mean, bread… I mean, a cake… Hmmm, that’s the thing – hard to say if that’s more like a cake or bread :) Let’s assume for a moment it’s bread. Well, that’s a sweet one, perfect for coffee. Now, one can say it’s definitely a cake. Really? Everyone who saw it said it was bread, bread for sure! :)
I chose to call it bread as… it’s my Sarenka and well, I can call it the way I want ;)
I’m not a big fan of banana baking therefore it came as a huge surprise that I liked it so much! My taste, absolutely. Banana Bread is quite heavy and wet in its texture. Yes, my taste :)
I found it on Asia’s blog and introduced tiny (really really tiny) alterations :)
Ingredients (form 21x7cm):
- 1 cup wholemeal flour
- 3/4 cup wholegrain rye flour
- 1/2 tsp salt
- 1 flat tsp baking soda
- 1 tsp cinnamon
- pinch of ground nutmeg
- pinch of cardamon
- 1/4 cup brown sugar
- 6-8 prunes (or handful of dry cranberries)
- 1/2 cup chopped hazelnuts
- 2 eggs
- 1/3 cup oil
- 2 full Tbs honey
- 3 Tbs yoghurt
- few drops of vanilla flavour
- 3 medium bananas
Oil the form and sprinkle it with wheatbran.
Sift the flours.
Add salt, baking soda, spices and stir it all.
Add brown sugar, dried fruit and hazelnuts and stir it.
In a second bowl whisk the eggs.
Add honey, yoghurt, oil and flavour and stir it thoroughly.
Mash or blend the bananas and add them to the wet ingredients. Stir it all.
Add dry ingredients and stir it all again :)
Pour the mass into the form.
Bake at 165°C for about 60 minutes.
Chill ajar for a moment.
Then chill the bread on the oven shelf.
Start slicing once it’s completely chilled :)