A week ago I posted this photo of a loaf of bananabread that I made at home on instgram and asked you guys if anyone would like the recipe. Since a tiny majority of 96% answered YAAAAASSS I figuered it is time to share the recipe.
Let me start by saying a few things about this recipe. This banana bread is only sweetened with very very ripe bananas and a few dates, so it is not super sweet. I like bananabread to be actually more bread-like, often it is just like a banana cake. I also used buckwheat flower and threw in a few seeds which is making it even more bread-like.
If you like the banan bread to be more like a cake however that can be easily fixed. I used 500g of buckwheat flour, which you can swap for half oat flour and half almond flour. Also you can add some agave syrup or coconut sugar to make it sweeter.
Ingredientes
500g buckwheat flour (or 250g oat flower and 250g almond flour)
6teaspoons baking powder
7 ripe bananas plus an extra banana
80ml coconut oil melted coconut oil
300ml plant milk (oat goes well here)
5 dates (add more if you want it sweeter, presoak for 2hrs in water if you don’t have a strong blender)
a pinch of salt
1 tablespoon cinnamon (try 1teaspoon first and add more if you want, I LOOOVE cinnamon)
2 flaxseed eggs (mix 2 tablespoons ground flexseed with 6 tablespoons water and let sit for 15min)
optional
add seeds to the mix when it is ready, if you like a cake version it is nicer to add nuts
if you like it sweet you can add 50-100g coconut sugar and/ or 3-4 tablespoons of agave (the agave you can add all the way in the ends since the syrup will mix easily with the dough, the coconut sugar is better to mix with all your wet ingredients in the beginning)
Material
1 large mixing bowl
1 blender
1 whisk
Method
1. Preheat your oven on 180 degrees. Get a bread baking tin and put a sheet of baking paper inside that covers all the walls, don’t worry once you put in the dough it will pull down the paper and make sure it stays in place.
2. In the large bowl mix the flour (buckwheat or half and half oat/ almond) with the baking powder. Make sure the flour and baking powder are evenly blend.
3. Cut the 7 bananas up into pieces (keep one banana) and add to your blender, pour in the plant milk and blend into a smoothie. Then add the coconut oil and blend again straight away (to make sure that the oil doesn’t harden). Add your flex seeds and blend. Then add the dates and blend until all dates are completely cut up into the smoothie. Then add salt and cinnamon.
4. Taste this mixture now if it is sweet enough, like this it will not be super sweet so if you know you are a sweet tooth add the coconut sugar here!
5. Pour the the smoothie that you make in your blender slowly into the mixing bowl with the flour mixture while stirring with your wisk. Keep mixing with the wisk until all flour is blend well with the smoothie. Your dough should not be super liquid but still liquid enough to stir with the wisk.
6. Taste again now, it will get less sweet since you put in the flour so if you want it sweet add the agave syrup here. Add seeds and nuts to your liking.
7. Pour the mix into the baking pan that you lined with baking paper. The baking tin can be quite full since this mixture will rise a bit but not too much. This amount of dough will give you some nice big slices!
8. Put the baking tin in the preheated oven on the middle level for an hour.
9. Slice the banana that you kept in half. After 15min when the top of the banana bread is very slightly solid add the two halves inside up onto the banana bread.
10. Keep an eye on your banana bread to make sure it doesn’t burn! after an hour do the fork check to make sure it is cooked.
11. Take out of the oven and let it cool down a bit inside the baking tin. Enjoy while still slightly warm <3
This banana bread keeps in your fridge for 3 days easy, possibly longer I haven’t tried. Cut yourself a slice and toast it in your toaster and it is like fresh from the oven. I love to spread a BIIG spoon of peanutbutter on top! Thats it, yum! Enjoy!
