I was home alone on the long weekend last month and found myself craving banana bread. I’ve made a really yummy banana and orange loaf many times before, but we didn’t have any oranges. I looked in a number of Jac’s cook books and found banana bread recipes that looked good, but they all used baking powder or bicarbonate of soda – we normally have both of those, but after much digging around in the pantry I found neither.
I don’t know enough about baking to feel confident mucking around with the leavening agents. So I googled for a recipe that didn’t use bicarbonate of soda or baking powder. It didn’t take long to find a simple recipe and soon my banana bread was in a loaf tin baking in the oven.
I guess I could’ve just gone to the supermarket to buy bicarbonate of soda and/or baking powder. But like many Internet geeks I solve many problems by first checking Google, then Twitter. In this case Google did the trick. I always learn interesting things by googling:
- What is the difference between bicarbonate of soda and baking powder?
- Can I substitite baking powder for bicarbonate of soda?
The banana bread smelled fantastic as it baked. When I pulled it out of the oven it had a most appealing golden brown crust with bits of banana peeking out. I love breathing in the aroma of hot banana bread.
I ate two slices fresh and hot straight out of the loaf tin. The banana bread was sweet and very moist and soft on the inside, with the chewy crusty outside. I’ll use this recipe again for sure. It was my kind of recipe: easy and delicious!
Get the recipe from Best Recipes
Low fat banana bread recipe
My recipe notes:
- The recipe uses Splenda. I used half Splenda, half sugar. Presumably if you’re anti-Splenda you could use just sugar
- Next time I make this I’ll try it with wholemeal rather than plain self-raising flour for a different texture