Last couple of weeks have been really tough due to a total lockdown owing to the Covid 19 pandemic. We were used to having food stuff available easily in the market and now we have to stingily use every ingredient that we have so that we could go a long way! We were so used to being superfluous that now its a challenge to be meagre in everything! Continue reading “Chocolate Oats & Coconut Cookies”
Wouldn’t it be nice to wake up in the morning with the sweet smell of a cake or a bread baking wafting through the house? That is what always happens when I bake this delicious and healthy banana oats bread for breakfast. What makes this bread special is very less use of fat in it. (To know more about fats used in baking please refer to my blog on various fats that are available in the market.) Inspite of having only 3 tbsp of oil in it, it is so moist and delicate thanks to the bananas and the buttermilk. Buttermilk has naturally occurring stabilisers which help to retain moisture in the cake. Other advantage of having buttermilk is that it is acidic in nature and reacts well with the soda bicarb to produce good leavening. Banana puree is also acidic in nature and together with the buttermilk helps to make the cake light and moist.