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Roast Banana Pumpkin Seed Bread


First off, I want to say that I don’t bake. I honestly don’t. I truly believe that you should focus on just a couple of things, and work to get really good at them – spread yourself too thin, and well, you become a jack of all trades, which I don’t want to be.

The fact that this came off edible is a complete miracle. The fact that it tasted bloody amazing is 10 years of miracles rolled into one banana bread.

Fellow Seattle blogger Rhid who runs a baking blog Baked always produces such great stuff (I work with her husband, so I get to taste the fruits of her blogging!), that I figured it might be worth having a go at some basic baking. I didn’t want to try anything too fancy, because past forays into baking complicated things haven’t been too successful for me.

Course, I cannot take credit for this recipe, it comes from the 101 Cookbooks website, and I think Heidi got it from somewhere else. It is a really fantastic souped up banana bread recipe, which has raisins soaked in rum in it, along with toasted pumpkin seeds. Course, anything with rum in isn’t going to taste completely terrible come to think of it.

It got off to what could have been a bad start. The recipe called for Cake flour, and I only had regular white flour. Opps. The recipe then said that I should mix it all together using the paddle attachment of my mixer. I don’t have a paddle attachment, most likely because I also don’t have a mixer.

So I used a combination of a small hand mixer, and brute force with a spoon. I had no idea of course if that was the right thing to do of course, but it seemed to make sense. The hand blender helped things get done faster, however I reckon it beats a lot faster than a paddle of a stand mixer, and I didn’t want to make the dough heavy – so I did some by hand too. Feel free to correct me if this is a pretty crap thing to do!

And that, as they say, was that. My first proper baking in ages, and it felt great. Of course, the fact that it tastes pretty darn good is a big benefit. I enjoyed making it, but I wouldn’t have the same elation if it came out dry and tasteless. Who knows, maybe there will be a bit more baking on this site in the future.

Right.. that is it, a short post today. Danika and I have been up all night with Drake, who has a double ear infection, and a stomach virus. Lots of crying and puke. He finally went to sleep again about 30 minutes ago. Of course, muggins here decided to drink a huge cup of black tea about an hour ago, so there is no bloody way I can go back to sleep now. Hence why I am typing this blog entry up. Pardon me if it doesn’t make any sense, I am a wee bit tired.


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8 Responses to “Roast Banana Pumpkin Seed Bread”

  1. Kevin says:

    The banana bread looks good. Nice photos!

  2. Chuck says:

    Congrats on your baking miracles! Despite your bad start, which made me laugh, the banana bread looks great.

  3. Rhiannon says:

    About time I saw some baking from you (besides that stunning summer pudding you made last year). I hope Drakes feeling better soon.

  4. brilynn says:

    See? Baking’s really not so scary, you’ve turned out a wonderful banana loaf, looks great!

  5. matt wright says:

    Thanks for the kind comments about this spot of baking!

    Rhiannon – I wouldn’t really call the summer pudding baking.. just bunging fruit in bread :D

    Brilynn – yeah, baking is still scary. I need to do a lot more before it isn’t. It is more fun than I remember though!

  6. MPG says:

    Hey, that looks great & yummy!….love the shots! I’ve made the same mistake of not using cake flour last time and it wasn’t so bad, it gives it a personal touch ;) I hope your kid feels better soon :( ear infections are ouchie!

  7. Brittany says:

    I almost did a double take when I saw this entry- something baked with actual sugar in it on Matt’s blog?!
    It looks delicious- I have a few brownish naners stinking up my fruit bowl at this very moment. I didn’t think I wanted to do the ho-hum banana bread thing, but this looks a little more souped up than the classic loaf.
    ….Hows it going by the way? I have been slacking on my blog lately (work purposes), but I seem to have my act together again : )

  8. Gavan says:

    Hey Matt, You’re right about sticking to what you know. I made brown soda bread recently for Paddy’s Day and it worked out brilliantly. Baking’s a bit too precise for me but your bread looks great.