Wednesday, June 6, 2012

Way Too Crumbly Banana Bread...

... still tasted yum according to both Nahla and Mummy. Banana bread is made on an almost weekly basis here in this house, as: 1. It is the perfect way to use up bananas that have started going black, and: 2. Nahla LOVES it. But last night I decided to do some experimenting, and used half and half spelt flour and almond flour - which I have never attempted baking with before. And it turned out SUPER TASTY. But as both spelt and almond flour soak up more liquid than ordinary flour, I just have to remember to add more bananas and a little drop of water into the next batch. You live and learn!

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