A trio of almost overripe bananas smiled at me and I thought: I won’t eat you, cuz your texture became way too ‘sandy’ and you taste way too sweet. I’ll turn you guys into… a banana bread! And it became bread with some cake features. I used a basic recipe of ‘Voedzo’ and tweaked it a little with the following result.
• 1/3 cup soy milk + 1.5 tsp apple cider vinegar
• 3 bananas
• 1/4 cup fat that can be heated, for example: sunflower oil, butter or coconut oil
• 1/4 cup applesauce (mashed, no chunks)
• 1/4 cup coconut milk or water (if you’ve already used coconut oil)
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 2.5 tsp baking powder
• 0.5 tsp salt
• 1/4 cup oatmeal
• 1/2 cup coconut flakes
• 1/4 cup crushed walnuts (chunks are ok)
• 1/4 cup raisins
• Poor the soy milk and apple cider vinegar together in a bowl
• Mix the other wet ingredients together with a blender
• Mix the dry ingredients in a separate bowl
• Stir the soy milk and add to the banana mixture
• Add dry to wet ingredients and stir no longer than necessary
• Add the nuts and raisins (you can leave those out or replace them by something else)
• Bake for 30-45 minutes in a pre-heated oven at about 180 ° C / 356 F.
I used baking paper, which is less oily than a greased baking tin and the best part is: you don’t even need to wash it afterwards!
The dough looks a bit crumbly before baking because of the oatmeal and coconut flakes. No worries, that going to be ok!
Optional: freshly whipped cream with a bit of Stevia or Tagatesse, fruit (soy) yogurt (without added sugars or mix it yourself in a blender) or a little honey (but then you do add sugars).
If you don’t really have a sweet tooth, go for salty: dark almond butter spread or raw peanut butter.