The banana sourdough whole-grains teacake is as close to the ultimate banana bread I’ve ever come across. This bread is an overachiever. To be able to accomplish even one of those characteristics, listed below, in one recipe is a big deal. This one does it all.
- Healthy teacake with 50% spelt and 50% whole-wheat pastry flour
- Flavorful and fresher longer given the sourdough starter and an overnight poolish
- Open crumb texture despite a full load of whole-grains
- Reduced sugar: using three-quarter cup, and can be further reduced
- Substituted majority of sugar with honey and dates
- Cultured diary makes for a tastier and more nutritious teacake
- Rich banana flavor accented with caramelized slices of banana on top
This recipe successfully marries flavor and texture with just the right amount of cinnamon spice and various sweeteners: honey, dates and granulated sugar. I would even cut another chunk of sugar out of this formula to a half cup. All-purpose white flour found in most banana bread recipes is completely eliminated. It is substituted with the more flavorful and healthful whole-grain varieties, spelt and whole wheat, and without sacrificing taste or texture. Not an easy feat. This recipe is another proof that you don’t have to sacrifice taste and pleasure to eat healthy.
The key in achieving a lighter texture is in the mixing technique. A full discussion in this approach can be found in an earlier posting on a similar recipe, the apple-walnut teacake. Borrowing the techniques in making flaky dough or biscuits, fat is cut into the dry ingredients before adding to the wet ingredients. The result is a light and aerated crumb structure. That has made all the difference – mixing and pulsing, briefly and gently, the unusual collection of ingredients to a crescendo.
This post is submitted to yeastspotting.