"Lemon-Drenched Banana-Macadamia
Bread" (page 403) was an instant hit in our house! Sweet, tart, rich, and
satisfying, a little goes a long way and it is the perfect dessert bread sure
to please all. It starts out as banana bread, but has elements of a Lemon Jello
Cake, something my mother used to make when I was growing up (does anyone else remember this?).
What really sets this bread apart from traditional banana bread is the lemon
syrup that gets drizzled into the warm loaf after taking it out of the oven
(after poking holes in it to catch the syrup). This infusion of flavor makes
every bite "a flavor explosion", just like the recipe notes say! The
recipe calls for 1/3 cup of oil, but I replaced this with a scant ½ cup of
applesauce (one snack size container) and that, along with the bananas,
provided plenty of moisture. The macadamia nuts are a nice switch from the
walnuts usually found in banana bread, but be aware, they are also a lot
higher in fat. I highly recommend this treat for any special occasion.
"Keeping it McDougall Friendly"
checklist:
ü Replace the 1/3 cup of oil with 1/3 to ½ cup
of unsweetened applesauce.
ü Use whole wheat pastry flour instead of
all purpose (white) flour.
ü Use a non-stick baking pan, one that does
not need to be oiled first.
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