I’ve always told that being a food blogger means not only posting the recipes – it’s about an inspiration. We are all inspired by the different sources of information, but in my book, it’s quintessential to be inspired by the other food bloggers – our colleagues. Having had my food Instagram account for almost a year, that happened to me a few times. But that’s a story for another post.
That time my source of the inspiration was David, and his amazing spicedblog.
I had been raising a sceptical eye at banana bread for a long time (I guess it might have happened long time before I was born). Being already quite a mature guy, I had made a few attempts try a slice of banana bread, but they hadn’t been successful. The reason was simple – the texture. Obviously, banana bread should be moist enough, but those I tried had often been more than moist – soggy and sticky. Sure, I wasn’t that enthusiastic to bake it on my own since I knew it could end up being discarded. I gave up on this recipe the long time ago, and I didn’t anticipate I would ever try one.
That happened though thanks to David and his recipe for banana oat bread. When I saw the pictures of this post, the bread didn’t look any soggy to me, yet it looked appealing. It was saying to me: “Bake me! Bake me!”.
I’ve got a theory – somehow David knew about my love for oats and, thus, incorporated them in order to catch my attention. It was such a cunning approach!
I cannot say enough words how desperately I wanted to try this recipe – something just ignited! Usually, even being super inspired by a recipe, takes me up to a few months to realise that. This time it took 3 days. Impressive, isn’t it?
I decided to make it on Friday, after work, to have a lovely slice (two-three) along with a Saturday’s mug of coffee. Then I thought why would I wait? Since I had a few hours in the morning, I decided to spend them properly. It was a strategy. We’ve got a tradition to have a Friday nap after work (good nap I mean). And what usually happens once you wake up? Right – breakfast!:) That doesn’t matter that your breakfast happens at 8 p.m., does that? So I was able to enjoy my
one slice five pieces two pieces (let’s sound plausible!) of this bread.
That’s not enough to say it turned out scrumptious! It was quite moist, but it wasn’t bothering me at all. Probably the best example would be Andrey who ate a few slices as well and told it was quite good (just to know – “quite good” is a high-ranked compliment). Never ever would he enjoy with a soggy dough, but this bread didn’t bother him either.
Needless to say, we were happy to finish up those humble leftovers the next breakfast (which happened quite soon the next day).
I’m impressed, honestly. It seems I’m going to repeat that soon. I’m already thinking about the other versions, for instance, with buckwheat, almond or oat flours or even with some chopped dates.
Thus, if you ever find me baking banana bread again and again, you know whose fault is that! Please send your complains at spicedblog.com.
P.S. I’ve tweaked the original recipe a bit. It’s not a gluten-free version.