“Flavor Five” banana bread
Who never had a whole banana bunch sitting in their kitchen not being eaten? Me! But only because I freeze them for smoothies and nice cream!
I am a big fan of banana bread and have tried lots of recipes. I really love the flavor of sweet ripe bananas and actually enjoy a dense banana bread over a fluffy one. I turned my dream into really and now, instead of using two or three bananas tops for a recipe, you can now use the whole hand of bananas directly in one go!
It is not a typo, a “bunch” of bananas is called a hand!
Am I pushing things a bit with a whole hand of bananas? Yes. Was it good? Very! Wanna try?
“Flavor Five” banana bread
Ingredients:
5 ripe bananas
320 grams of all purpose flour
200 grams of sugar
80 ml (1/3 cup) of canola oil
2 teaspoon of baking powder
5 tablespoon ground flaxseeds
80 ml (1/3 cup) warm water
50 ml soy milk
1 tablespoon vinegar
1/4 cup of shredded coconut mixed with pumpkin seeds
Cinnamon, allspice, lemon zest and a pinch of sea salt
Method:
Pre-heat the oven at 375°F (190°C) and line you cake pan with parchment paper.
Mix the ground flaxseeds with the water and set aside. Mix the soy milk with the vinegar to make your vegan buttermilk and set aside as well.
In a large bowl, mash you bananas then add the sugar, oil and the spices that you like. Mix well then add in your vegan buttermilk and flaxseed mix. Mix again.
Add the flour, a pinch of salt, baking powder, dried nut mix (if using) and mix just until combined.
Pour the batter in your cake pan and place in the oven for about 40 minutes. Test regularly for doneness with a knife by poking a hole. It should come out clean.
Let it the banana bread rest 5 minutes before removing it from the cake pan. Enjoy!