The kimchi pizza post seems to quite a bit of mixed reviews, which I totally understand. Kimchi is not something everyone enjoys. And fusion food is such a grey area. It may not work all the time. It works for me, but may not for you. I like kimchi and find that its spiciness is very addictive. If kimchi is not your thing, don’t bother!
I still continue playing with some new ideas. Food related of course. This time is with soy flour, which I consider to be “alternative flour” together with stuff like buckwheat, millet or spelt flour. After trying the baked mochi cake, I feet the need to bake with all different kinds of flours to explore various kinds of texture. It’s quite fascinating actually…
So, you have it, my secrets to produce superior banana bread. First secret? The combination of soy and spelt flours is the key. Second secret? Top your banana cake with thinly slices of banana. When baking, the heat will “roast” these banana slices, giving a more intense banana flavours to the bread. I have shared this trick with my fellow Vietnamese bakers, and the banana bread has always been a hit!
Of course, play around with your recipe. This, to date, is the banana bread that I am most satisfied with. I like my bread simple so no chocolate chips or coconut is added here. Do so, if you like.
Recipe by Anh
1 cup mashed banana, from 2 large bananas
100g dark brown sugar
2 eggs, lightly beaten
60ml corn oil
2 tbp milk
100g soy flour (full-fat)
100g spelt flour (whole-wheat)
2.5 tsp baking powder
Banana slices (1cm thick) from 1 banana
Vanilla paste or Cinnamon, to taste
Preheat oven to 180C. Lightly spray the loaf pan.
2. Combine the mashed banana with oil, milk, egg. Add either vanilla or cinnamon. Mix to combine.
3. Mix together the flours, sugar and baking powder. Mix the flour into the wet mixture until just combined. Avoid overmixing.
4. Pour the batter into the loaf pan. Arrange banana slices on top.
5. Bake for about 50-60 mins. If the top browns too quickly, cover with some foil. Bake until the cake is done. Cool and serve.
Edit: If you don’t want to use soy flour, substitue it with normal plain flour. In the past, I have always used half plain flour and half whole-wheat flour for my bread. It’s fantastic but not as moist.