Banana Bread #4

The picture


The recipe
This recipe comes from the Canadian Food Website - Food Network Canada, and is a recipe from Christine Cushing.

Banana Bread
2 or 3 very ripe bananas, mashed (about 1 cup/250 ml)
1/4 cup honey (60 ml)
1 1/2 tsp vanilla (7 ml)
1/4 cup granulated sugar (60 ml)
1 cup plain yogurt, full fat (250 ml)
2 tbsp vegetable oil (30 ml)
1 1/2 cup whole wheat flour (375 ml)
2 tsp baking soda (10 ml)
1/2 tsp salt (2 ml)
Freshly grated nutmeg, to taste

DIRECTIONS:

Preheat oven to 180C
Lightly grease a 4-inch X 8-inch loaf pan. Line the bottom with parchment paper.
In a large bowl, mash bananas.
Add the honey, vanilla, sugar, yogurt and oil. Mix with a spoon or spatula to combine.
Sift flour, baking soda, salt and nutmeg onto parchment paper or another bowl. Gently fold the dry ingredients into the banana mixture until just combined.
Pour batter into prepared loaf pan.
Bake 40 to 50 minutes, until golden and tester comes out clean.
Let cool in the pan for 30 minutes.
Flip onto a wire rack and cool completely.

The results.
As you can see there is no picture of the completed loaf, I was too eager to try it.
The cake was soft and moist, with quite a cakey texture. There was very little banana or spice flavour and that horrible bicarb after taste.

The next day it was still very moist but the bicarb after taste was just too much and I couldn't eat it. Although it was soft and cakey it toasted nicely and this hid the bicarb taste. I enjoyed it toasted.

The score 4/10
Although this loaf was nice toasted it was inedible when fresh because of the bicarb taste.