So all that thing of me being allergic to bananas- it doesn’t hold anymore.
Im sure you must be wondering what I am talking about- so for the uninitiated for a while I thought I was allergic to bananas because every time I ate them or had them in cakes or muffins or smoothies I would get a pain in my stomach. Like a really bad pain. But for the past couple of months I have been eating bananas and have noticed no cramps or any other problem. Maybe it was something with US bananas, because odd as it may sound, the problem only persisted when I was in the US. Here in India I have been eating bananas with no such problem. And with that issue gone, it was only a matter of time when I would end up baking with black, rotten looking bananas.
Amidst packing at my parents’ place and cleaning the refrigerator- attempting to use left over sour cream and a batch of blueberries, and flipping through the recipes July’s Indian issue of Good Housekeeping, this moistand flavorful Blueberry and Sour Cream Loaf was made.
When I told a friend of mine that I was posting the recipe for this loaf on the blog today, the question arose what is the difference between a sweet loaf and a cake. While I answered the doubt to the best of my knowledge, I wondered what the web had to say about it and did a quick google search to find the exact difference.
The most obvious difference is the tin used to make the baked good in question. Loaf cakes are always baked in a loaf pan, whereas cakes in other square or round tins. And even though both cakes and loaf cakes share similar ingredients, the ratio of flour, fat, sugar and the mixing methods are different and make a difference in the final product.
While quick breads (like banana bread, scones and muffins) are made by combining the wet ingredients in one bowl and the dry ingredients in the other and then mixing the two till just combined with few lumps, cakes are made by creaming the butter and sugar together (or by folding whipped egg whites into flour, sugar, yolks mixture- the chiffon method), lending a finer crumb to cakes. Thus, cakes are generally lighter than loafs and other quick breads. Kind of like the difference between a muffin and a cupcake, a cupcake being a mini cake and a muffin being a type of quick bread.
After a very long break I am posting a Daring Bakers’ Challenge. And even though I am posting for it, I actually took an easy way out and did not dare myself too much with this month’s challenge.
Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
Initially when I had seen the challenge I had plans to make a beets red velvet cake and try out a black bean brownie recipe I had been eying for a long time. But as you can see those plans did not pan out.
Instead I tried this recipe my mom uses to make whole wheat cupcakes. My sister-in-law loves these cupcakes and always requests my mom to make them. So since she is over I thought would make them for her and that ways I would be able to post for DB as well. Killing two birds with one stone! Pretty smart, aren’t I!
And with Easter this weekend, the recipe did seem apt.