Banana Whole-Wheat Rusks
2 cups whole-wheat flour
2 TBL spoons ground flaxseed (available from most health stores)
1 t spoon ground cinnamon
1/4 t spoon salt...
1/2 t spoon bicarbonate of soda
1 t spoon baking powder
3 bananas, roughly mashed (its good to leave a few chunks)
2 eggs
1/3 cup brown sugar (1/2 a cup to 3/4 cup for sweeter rusks)
1/2 cup milk (you could substitute buttermilk here)
2 t spoons vanilla extract
(you could also add 1/2 a cup of currents and 1/2 a cup almond flakes for a different take)
1.) preheat oven to 180*c.
2.) combine all the dry ingredients in a mixing bowl, then add the wet ingredients and mix until a smooth batter forms.
3.) grease a loaf pan and pour in the batter.
4.) bake for about 50 minutes, or until a tester inserted into the middle of the loaf comes out clean (the top and edges will be a nice, dark brown because of the whole-wheat flour). Let it cool for at least 15 minutes before you turn it out and slice it. you could serve the loaf as a health bread at this stage!
5.) turn the oven down to 80*c.
6.) slice the loaf into thick slices, and divide each slice vertically into 3 or 4 pieces. place the rusks onto a dry baking sheet and dry out in the oven, rotating every hour or so to prevent them from burning.
7.) it helps to keep the oven door propped open a bit to let the moisture escape. the drying should take 3-6 hours for one loaf, depending on how hot your oven is and how thinly sliced the rusks are. once they are dry, cool completely before storing in an air-tight container.
2 cups whole-wheat flour
2 TBL spoons ground flaxseed (available from most health stores)
1 t spoon ground cinnamon
1/4 t spoon salt...
1/2 t spoon bicarbonate of soda
1 t spoon baking powder
3 bananas, roughly mashed (its good to leave a few chunks)
2 eggs
1/3 cup brown sugar (1/2 a cup to 3/4 cup for sweeter rusks)
1/2 cup milk (you could substitute buttermilk here)
2 t spoons vanilla extract
(you could also add 1/2 a cup of currents and 1/2 a cup almond flakes for a different take)
1.) preheat oven to 180*c.
2.) combine all the dry ingredients in a mixing bowl, then add the wet ingredients and mix until a smooth batter forms.
3.) grease a loaf pan and pour in the batter.
4.) bake for about 50 minutes, or until a tester inserted into the middle of the loaf comes out clean (the top and edges will be a nice, dark brown because of the whole-wheat flour). Let it cool for at least 15 minutes before you turn it out and slice it. you could serve the loaf as a health bread at this stage!
5.) turn the oven down to 80*c.
6.) slice the loaf into thick slices, and divide each slice vertically into 3 or 4 pieces. place the rusks onto a dry baking sheet and dry out in the oven, rotating every hour or so to prevent them from burning.
7.) it helps to keep the oven door propped open a bit to let the moisture escape. the drying should take 3-6 hours for one loaf, depending on how hot your oven is and how thinly sliced the rusks are. once they are dry, cool completely before storing in an air-tight container.
