Everybody already has a recipe for banana bread, I’m sure, and if you don’t, there’s always Jamie Oliver or Martha Stewart or Cynthia Barcomi to look to. I started experimenting with banana bread using Jamie Oliver’s recipe, in fact. He uses a lot of honey, and the overall experience is kind of sticky, and too solid for my personal taste. With absolutely no disrespect to any of the paragons of modern cooking, I feel the compulsion to share with you these fluffy, moist and wholesome banana buns today. There’s next to no sugar involved – all of 2 TBSP is all the dough needed. I did use 10 fresh dates (my new favorite sugar source), which I pureed with the bananas. You see, it’s like this: My daughter claims to detest dates, so I thought it might be wise if she wasn’t even aware she was eating any. Seems to have worked, too, she and her sweet friend wolfed down 2 apiece after school ;-). Wanna give these babies a shot? Here’s how you go about that.
Boombastic Banana Buns
4 overripe bananas
10 fresh dates (or more to taste, pitted)
100 g butter, melted
1 glass of milk, warm
1 TSP sea salt
1/2 p vanilla sugar
Zest and juice of 1/2 lemon (it was just there, you know how that goes)
1 p dry yeast
500 g spelt flour
Potato flour, maybe a large handful
2 TBSP sugar
Some spelt semolina (or flour, which I was out of, hence the semolina which added some nice crunch, though)
Warm milk and melt butter in it while you’re at it. With a stick blender, puree dates and bananas. Add vanilla, eggs and the liquid butter and milk. Add salt, sugar, flours and yeast. Grate the lemon zest and squeeze. Knead the dough until ingredients have blended well. The dough will be somewhat sticky, but that shouldn’t faze you, as you’re going to use a muffin tray later on so you don’t need the dough to hold its shape.
Set aside to rise. I left it to its devices for approx. 2 hours.
After, I preheated the oven to 160 °C and buttered my muffin tray. With a large TBSP, I scooped out portions of the dough and set them in the tray.
The coarse stuff you see is a bit of semolina – I was out of spelt flour and felt the surface needed a little dusting of, well something that wasn’t wheat flour, as I gave that up for lent. Joking, I’m joking. I’ve not gone all Catholic on you all of a sudden. But I am taking a break from wheat, in the (maybe futile) hope this will make my belly fat magically disappear. We’ll see. It’s a long-term experiment.
A word on potato flour while I’m discussing unusual ingredients. The other day, when searching for a recipe for one of my favorite Arabic indulgences (and there are many), Oum Ali, a creamy-bread-pudding-raised-to-the-max, I stumbled across a charming food blog. It’s called Cleobuttera, and the Cairo-based blogger lady is fabulous, in an almost anarchistic calories-be-damned way. Maybe she’s very young, maybe she has an enviable metabolism, or maybe she just doesn’t care. Either way, in the recipe linked above, she explains all about the use of potato flour, so I’ll just let her do the talking. She makes a valid case, and I’ve been substituting a portion of regular (or as the case may be, spelt) flour with the fine white powder ever since I read that post. I’ve also bought Za’atar ;-). Yum. Not on banana buns, though. Duh.
I put the tray in the oven and baked it for approx. 30 minutes. Mine is a gas oven, so yours may need other times – just watch the buns like a hawk after 20 minutes. They should look like this when they come out:
Whether you eat them with butter, cream-cheese, jams, honey or Nutella is entirely up to you. I had mine with apple slices, which was all I needed this greyish cold end of winter afternoon.
Work-wise, I’ve submitted my piece of the Story of Food – a book as huge as it sounds; I translated about 250 pages in a matter of weeks, phew … After what felt like a full day of exhaling, I started on my next book project, a very cool modern embroidery book by crafts artist Kristin Morgan whom you can also find on Instagram as marigoldandmars. Such pretty, creative hoops :-).
Because of my recent work overload, my own crafts projects needed to take a backseat for a while. But I picked up speed again after submitting the manuscript a week ago. Here’s what happened:
Pair of new hand-knit socks for my little squirrel.
A bright little mandala for my friend A. who turned 50 and will hopefully enjoy seeing it when taking luxurious sips of outrageously expensive Sencha green tea from her pale green Japanese cup ;-).
And I have begun the process of assembling the Dotty Blanket, finally, check it out:
So many Granny Squares, OMG … one day I’ll have to work out how many hours of happy crochet went into that blanket. It’s seriously the most time-consuming project I’ve ever worked on. But I have a feeling it’ll be worth it once I’m done.
Punching out today with a few ice skating pics I took last Saturday – check out the magic, misty early spring sunlight, and my two hobby figure skaters:
Enjoy the sunshine while you can … and do let me know how your banana buns turned out!