Baking: Bread and cake

This grape skin flour is so foreign to me.

Gluten free and cocoa brown and with little flavor.


So far I’m just not too impressed.

I made a harvest bread with it, yesterday.


It’s not bad- but is it good?

It’s all right.  Just not great.

I’m going to try hazelnut cookies with it and then I’ll let  you know

the final verdict.


I also made banana bread.

I HATE bananas- the texture and the smell- YUCK!

But my men keep buying and eating them despite my prejudiced

opinion and sometimes we have these black spotted things (shudder)

in my fruit bowl.  So I mashed them up and made a very nice tea cake.


You could call it banana bread, but it has such a nice light texture- that

I prefer calling it a tea cake.  Here’s the recipe.


1/2 cup margarine or butter, room temp.

1 cup sugar

2 large eggs

3 TBS sour cream

3 bananas, over-ripe and mashed

1 1/2 cups flour

1 tsp soda

1/4 tsp salt

1/2 cup chopped nuts


Cream margarine and sugar.  Beat in eggs.

(If you want an extra light cake, divide eggs,

whip whites, add yolks to batter, fold in whites after all

ingredients have been added.)

Add sour cream and bananas.  Add dry ingredients, sifted.

Stir in nuts.

Grease and flour loaf pan

Pour in batter till 2/3 full.

Bake at 350 degrees F  for an hour.



And I made Sobao Pasiego- a sponge butter cake.

More about those later. Go here to see them done right!

Arthur writes one of my favorite food blogs- it is a delight

to see anything he makes- Art is in the kitchen, indeed!

7 thoughts on “Baking: Bread and cake

  1. I think it’s great that you experiment with all these different ingredients. I’m always so afraid to try new things particularly if the unfamiliar ingredients are expensive.

    I’ve got a couple of those brown-spotted things in my fruit basket this morning. Think I’ll give your recipe a try. 🙂

  2. Cynthia, the bread with butter DOES taste better- but it needs a larger kick than the butter delivers. I tried fig and vanilla conserve and it helped. Also was good as a background for ham sliced off the bone sandwich.
    I so WANT to like this flour and am rather disappointed.
    Adrienne- I love to experiment- only I like to be happily surprised rather than disappointed.
    This is far and above most banana bread recipes- it is not heavy and wet but moist and light. 😀

  3. Heidi how good are you. You hate bananas yet you still make things from the black ones for your family. I’m impressed.
    Also impressed with those little cakes with the folded paper, what a great idea!

  4. Brydie-
    I’m doing a post on those cakes and folded paper, next.
    As for the banana bread- they REALLY love bananas- maybe a teensy bit more than I hate them. 😀

  5. See, I’m with you on this one – I HATE bananas, so much so that I couldn’t bring myself to mash one for a cake without gagging! So you’re doing much better than I am.. 😉

    Shame about the grape skin flour but I guess it’s always nice to experiment!

  6. I made another batch of cookies with the grapeskin flour- using nutella and hazelnuts- chocolate chips in semi sweet and white-and they turned out fine!
    I decided that gluten free flour should not be used in bread. The sourdough I added made the bread taste like sour grapes- yech.
    (about the bananas- I basically had to hold my breath while making it- but the men are so thankful it was worth it. 🙂 )

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