Friday, December 10, 2010
Roast Banana-Pumpkin Breakfast Bread
I've been making a list of possible edible gifts for Christmas, and I came across a recipe for Roast Banana-Pumpkin Breakfast Bread. The picture looked amazing. At first I thought it had pumpkin in it, but it turns out to be only pumpkin SEEDS. (I'm considering a variation for the future already!) I figured I'd try making it in mini-loaves to see if it might be a nice Christmas gift for some of my family members.
The recipe calls for 2 cups of cake flour, so I made some adjustments. I wanted at least half whole grains here, so I used half all-purpose flour and half white whole wheat flour. A substitute for cake flour, which I found online, is to add two tablespoons of cornstarch to the bottom of the measuring cup, and fill the remainder of the one-cup measure with flour, so I did this for both cups. Since I was baking mini-loaves, I baked them for 40 minutes.
I started making this around 8AM, so just the smell of the rum-soaked raisins nearly knocked me over. I was nervous about how they'd turn out in the bread. One of the four mini-loaves fell apart, so of course I had to eat the piece that broke off. At first, I thought my concerns were warranted and I thought to myself that I would use less raisins next time or cook a bit of the alcohol out of the rum. But as I took a few more bites, I decided that wouldn't be necessary. This is DELICIOUS. I love banana bread as it is, but I think roasting the bananas gave an extra dimension to the flavor, plus the plentiful add-ins made it more interesting. My cake flour substitution seems to have worked, and I may try all white whole wheat flour next time.