So today is the day I start baking through this precious 5 lb bag of King Arthur Flour’s white whole wheat flour and will continue to do so for the next 9 Tuesdays, thus baking through the entire bag. The first recipe is one I’ve made before using other flours – their recipe of the year, whole grain banana bread. (You can see my post about that here.)
I made it using my stoneware loaf pan and so adjusted the baking directions accordingly – 160C for an extra 15 minutes, making sure the internal temperature was 96C before pulling it out of the oven. I didn’t add toasted walnuts or any other optional mix ins. I wanted to keep the recipe as basic as possible in order to really test out the flour. The email that King Arthur Flour sends each week includes some extra tips that don’t appear on the recipe page. This came in handy for me as I used old bananas that I’d frozen so could easily weigh it out to 16 oz rather than trying to defrost first and mash into a measuring cup. Then I let my mixer defrost it for me as I mixed it together with the brown sugar.
I love the smell of fresh baked banana bread. Not only did it waft through the house, we could smell it at the front doorstep. It was a welcome afternoon tea after the chaotic school pick up run. And look at that beautiful crumb!
It is definitely the best version of their banana bread that I’ve made so far. I’m not entirely sure if that’s because of the flour or our new oven or both. As I don’t plan to be buying expensive bags of flour from overseas on the regular, I guess time will tell if that flour actually made a difference. For now though I’m going to savor every last morsel of this yummy treat.
Back to the pantry til next week, s-wheat-ie! =)
I’m submitting this post to the I Blog on Tuesdays linkup hosted by Kylie Purtell. Please be sure to check out her blog (her photos are simply stunning!) and posts that others have submitted this week.