Here in South Korea it is a little tricky to get hold of most 'normal' baking ingredients (like butter for example). What tends to happen is that when you do find the item(s) you have searched for for weeks, you have to fork out double, more often triple, the price of it back home. So baking tends to be expensive. And that's why buying a small bag of 4 homemade cookie at the local bakeries costs nearly R60 or $6...outrageous.
So I have been doing a lot of baking in our new oven. And what I have been making an awful lot of is banana bread. It's delicious, quick, and the blacker the bananas (the more rotten they are, the sweeter they are for your bread!) the cheaper they are in the shops...it's a win win really.
So I'm going to post the original recipe here, and next to it I will post what I substituted with, or rather what I could get my hands on at the time.
Also, I am a little slap dash when it comes to cooking. I am not a patient person, and often will just start baking without checking if I even have all the ingredients in the cupboard. In which case I improvise. My friends are horrified when they find out that I use my eye to measure things, but they never complain about the final product. It's always yummy. It works for me but it's not everyone's cup of sugar :)
Prep: 5 mins Cooking Time: 30mins - 1 hour
-it took a VERY long time for my bread to cook, but that is because I have a little oven that gets hot very quickly and tends to burn things on the top without cooking through. I would put the timer on for 20 minutes and then check your bread every 5 minutes after that. You will be able to see whats going on in your oven, and you also know if you have a decent 'will-cook-through-without-burning' oven. You want the bread to be moist, but cooked. Dry banana bread is horrid. So keep testing with a sharp knife. If it pulls away clean, your bread is ready. If it comes away with even a little gooey dough on the knife, leave it in for a few more minutes.
-3/4 ripe bananas, smashed (I used about 7 smaller bananas that had been sitting around for a good couple of weeks to ensure maximum ripeness)
-1/3 cup butter (I used a good few solid chunks of coconut oil heated quickly until softin a small pan)
-1 cup sugar (I used 2 small tablespoons and added a few more chocolate chips for added sweetness)
-1 egg, beaten
-1 teaspoon vanilla (I could only find vanilla powder and used a good heaped teaspoon)
-1 teaspoon baking soda
-pinch of salt
-1 1/2 cups all purpose flour (I used 1 cup of whole wheat flour and half a cup of almond flour I had left over from here)
-handful of cranberries
-handful (and a half!) of chocolate chips
No need for a mixer, a bowl and wooden spoon are more than adequate.
Preheat your oven to 180C.
With a wooden spoon, mix your butter (coconut oil) into the mashed banana. Add the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, and sprinkle in the chocolate chips and cranberries (and anything else you feel like adding...flaked almonds & cinnamon are good extras).
Pour the mixture into a buttered (I used coconut oil again) loaf pan.
Bake for 1 hour, placing on a rack to cool.
Original recipe from SimplyRecipes.