... 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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