Am I the only person on this planet who buys bananas and then just totally forgets about them? Only to notice them when they’re about to turn completely black and too far gone to even turn them into nice cream? Only one answer, my friend: basic bitch banana bread.
I totally forgot how much I love banana bread. You can turn it into anything you want. If you follow the recipe below, you’ll have a nice basic banana bread to have for breakfast. Just put some peanut butter or jelly on it (or both) and you’re good to go. Mix in some fruit (I made it with blueberries once and it was amazeballs) or top it with caramel or frosting (or both) and you’ve got yourself a dessert.
It’s also very easy to make, the whole thing takes about 15 minutes to prep and then you just let it do it’s thang in the oven for an hour. And since this is pretty low in sugar and uses flax seeds instead of eggs, it’s quite healthy too (well it isn’t unhealthy now is it?). I honestly can’t think of a reason for you not to try this. Unless you hate bananas.
Makes about one regular loaf:
– 2 ripe bananas
– 1/3 cup water
– 1/2 cup melted plant based butter or melted coconut oil
– 1/2 cup dark brown sugar
– 1/3 plant based milk (I use soy)
– 2 cups flour
– 1/2 tsp vanilla extract
– 2 tbsp ground flaxseed
– 1 tsp baking powder
– about 1/2 cup extra add ins like nuts, berries, chocolate chips, let your imagination run free I’d say!
1. Preheat your oven to 160°C / 325° F.
2. In a cup, mix the water and flaxseed together and let it soak for a couple of minutes.
3. Meanwhile, mash your bananas. You can leave some chunks in, I doesn’t have to be a perfect puree. Add the melted plant based butter (or coconut oil), vanilla extract, plant based milk, brown sugar and the water and flaxseed mixture (yes all of it, even the exces water!) and stir well.
4. Add the two cups of flour and baking powder, and mix until a smooth batter forms.
5. Line the loaf tin with some baking paper and add the batter. I always tap the outside of the tin a couple of times so the batter settles in and any air bubbles can escape.
6. Put it in the oven and let it bake for 60 minutes. Check with a knife or toothpick if the centre is cooked before getting it out – sometimes it needs a few minutes longer. Take it out of the tin and let it cool on a rack, or if you want the bread to have a soggy bottom just let it sit in the tin. Yes, I like my banana bread soggy. Don’t judge me.
Original recipe is from Yummy Beet, but I tweaked it as usual.
Oh, you also want to try out that sugary goodness I put on top? Here you go:
– 1/4 cup dark brown sugar
– 1/4 cup plant based milk (I used soy again)
– 2 tbsp plant based butter
Add all of the above into a saucepan and let it cook for about 5-10 minutes until it turn into a velvet kind of syruppy goodness. Drizzle on top. Throw on some nuts while you’re at it, roasted pecans are a big fave of mine, but peanuts or walnuts sound pretty good too.
Let me know if you made these and what you put in it!