Tuesday, 26 March 2013

Brown rice flour banana bread...experiments into the healthier side of life continue...

So after my success with the spelt flour cookies, I thought it was time to give the bag of brown rice flour lurking with intent at the back of the cupboard a go. You can't usually go wrong with banana bread. So I found a recipe using brown rice flour. It was fairly easy to make as most banana bread is and I had it in the oven in no time at all. I felt like my bananas could have been a bit larger but I had to make do with the two little ones in the fruit bowl. I liked the addition of the peanut butter because I think it goes very well with banana. I didn't have milk chocolate chips so I just hacked up a dark chocolate bar and put that in. It seemed to take ages to bake and I had to cover the top about half way through with tin foil because it seemed to be browning a tad too quickly. Once it was out and cooled a little, it was time for the taste test. I can't say that I particularly noticed the brown rice flour, it doesn't have a strong taste at all. I think spelt has a far more nutty taste to it than brown rice flour. There was no change in texture which I was pleased about as I had read that sometimes this particular flour can have a gritty texture. I felt the bread was a little bit dry, but nothing that a good cup of tea or coffee with my slice didn't remedy. I would definitely tweak the recipe next time to try and get a moist bread. It has however, inspired me to continue my healthy experimentations with alternatives flours and I will see what I can seek out in the local health shop.

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