I’m gonna be honeset with you guys – I never really liked banana bread. Nor bananas, unless they were a little green. After going vegan though, I realized what a brilliant fruit these weird shaped yellow things were and how they can be used for a million different things; banana bread, nice cream, egg substitute, plant fertilizer (the peel), raw, on toast with nut butter and cinnamon – the list is truly endless! I also started liking bananas, which is why this recipe is here in the first place. It’s a fairly simple recipe with lots of room for creativity when it comes to toppings and stuff to put inside. I’ll give you a few suggestions, and then maybe you come up with something even crazier or something that tastes even better yourself! In that case, please do comment or share on Instagram with an @greenwolff 🙂
Oh, and by the way, banana bread is a great way to use spotty or even completely brown bananas – the darker, the sweeter:P
Ingredients:
3-4 medium sized bananas + 1 for topping (depending on how many you have or need to use urgently)
1 large tbsp almond butter (or coconut oil)
Cinnamon, lots of cinnamon, depending on how you like it. Maybe start with half a tsp and add more if desired
a sprinkle of salt
a sprinkle of vanilla powder/ a little vanilla extract (optional)
2 tsp baking powder
2 tbsp chia seeds + 6 tbsp oat milk (chia eggs) – (optional)
2 dL gf oat flour
2 dL spelt flour or almond flour for gluten free version (actually tastes better)
3 tsp coconut palm sugar (optional)
add ins: 2 dL frozen blueberries, 1 dL chocolate chips or chopped chocolate, 2 dL chopped walnuts, 2 dL frozen black currants (solbær), your fave choc bar chopped, 2dL juice pulp (carrot, spinach, cucumber, apple, ginger – whatever you juiced works well)
Topping:
a handful pecan nuts (or walnuts)
an extra banana – this really takes your b-bread to the next level (this banana is the one mentioned in the ingredients list earlier)
a drizzle of cinnamon or chocolate chips
Method:
- Turn on the oven at 180 degrees Celcius (350 F). Find a bread pan and put a piece of baking paper in it. Mix the chia seeds with oat milk in a small cup (if using chia eggs) and let sit on the kitchen counter for at least five minutes.
- Mush the three or four bananas either by hand or in a food processor/blender (I prefer blending them not by hand, obviously). Add cinnamon, salt, vanilla and coconut palm sugar (if using). Transfer to a bowl.
- Add oat flour, almond/spelt flour and baking powder, then mix. Add the chia eggs. Mix, and then add in your chosen add-ins. If opting for a plain version, walnuts are perfect.
- Transfer to the baking tin, and add your toppings. For a classic version, cut a banana in half lengthwise and put the halves on top of the cake with the insides up. Gently push them a little into the bread. Add your chopped pecans/walnuts and drizzle some cinnamon on top. Or chocolate if that’s your preference. Put in the oven and bake for 40-45 minutes.
- Once finished, take it out of the oven and let it rest on the kitchen counter before transferring to a cooling rack to cool for at least 10 minutes before eating. Slice it up, maybe spread some nut butter on it? Or drizzle caramel sauce on top (mix 1 tbsp almond butter, 1 tbsp coconut sugar and oat milk until the right consistency, or just almond butter and maple syrup). Enjoy:)
