We had a few ripe bananas that needed using up so, on the spur of the moment, we decided to make banana bread. When I say "spur of the moment", I do mean that as a quick rummage in the kitchen cupboards revealed that we didn't have any flour, milk, vanilla extract or even a loaf pan to bake it in! However, I had just brought home a Le Creuset terrine and was really keen to use it ( I couldn't find a white one on Amazon but you can get a classic red one here). It is such a beautiful piece that I didn't want to just restrict its use to pate. I do find that a new, beautiful and functional addition to the kitchen can inspire one to be a bit more adventurous, don't you? So we made a few substitutions to the standard banana bread recipe, basically using whatever we had on hand. Below is the recipe with the substitutions:
BANANA BREAD RECIPE WITH SUBSTITUTIONS
3 ripe bananas
2 2/3 cup pancake mix (instead of flour) I used Aunt Jemima's
2/3 cup demerara sugar (instead of white sugar)
1/4 cup soy milk (instead of milk)
3 tablespoons vegetable oil
the seeds of one vanilla pod (instead of 1/2 tsp vanilla extract)
I didn't have any nuts on hand but you can add 1 cup of chopped walnuts
Mash the bananas. Mix in the sugar, milk (or milk substitute), vanilla (or vanilla substitute), and eggs in with the bananas then add the pancake mix and nuts. Pour mixture into the greased terrine or loaf pan. If you have flour on hand, you can grease and flour the inside of the terrine. Bake for 50 to 60 minutes at 350 degrees C.
You will need a 9" X 5" X 3" loaf pan which I didn't have so I used my Le Creuset terrine instead. The mixture was the perfect amount for it as you can see in the photo above.
The banana bread was delicious! The texture was dense and firm, very bread loaflike. The demerara sugar deepened the colour of the bread and gave the top a yummy stickiness without the addition of any caramel frosting. The molasses in the sugar gave the loaf a rich mellow flavour as well. And the aroma from the vanilla pod was heavenly.
It was perfectly and evenly baked throughout. Le Creuset is fantastic for even heat retention which is a boon for baking. The terrine is a firm favourite now and I know it will be a kitchen workhorse for many years to come.
This is not a sponsored post. Some links are affiliate links.