Saturday, November 14, 2015

BANANA BREAD (vegan & gluten-free)

Last night Cat and Chobi came over to my place, we got inspired to bake and the result was this bananalicious beauty:



We got inspired from this recipe but altered it quite a lot. Here’s what we worked with:  

Ingredients

5 big ripe bananas
1 cup sugar (we used coconut sugar) 
2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup almond-milk
1 teaspoon cinnamon
a few vanilla drops

(Ps. remember that 1 cup = 2,35 dl)

In addition to those ingredients we also had:

5 fresh dates (which we chopped up in small pieces)
A dollop of maple syrup
Cardamum 
Clove (=nejlika) 

I would say those are the most important ingredients, but if you like, you can use water or any other plant-based milk instead of almond-milk, vanilla powder instead of vanilla drops and regular flour instead of gluten-free flour.

Instructions

Preheat oven to 170°C (375°F)

In a large bowl mash the bananas with sugar and vanilla until combined and creamy (we used a fork)
Mix in the almond-milk/water
Add the date-chunks (you could also use nuts, dried fruits, chocolate-chips, blueberry, raspberry..) 

In a smaller bowl, mix the dry ingredients; flour, soda, powder, cinnamon and other desired spices. 

Add the dry to wet and stir until just mixed. You don't want to over mix or the bread will be dry.
Pour batter into baking pan (with parchment paper underneath) and bake in preheated 170°C oven for about 45 minutes (depending on the oven).

 We decorated our bread/cake with a banana- peace sign (before placing it into the oven)



We all honestly thought it was the best banana bread we’d ever had, and trust me, after living in Australia for 7 months I’ve tried many. 

I was actually quite surprised of how incredibly easy it was to make. It only took us around 10 minutes to throw together the batter (including girl-talk and other distractions) and also, it’s pretty much impossible to fail using this recipe, just make sure not to keep it in the oven for too long. If you prefer sticky and gooey banana bread, 45 min oven-time is just perfect!

Like I already mentioned, there are never ending options with baking banana bread/cake and you could add almost anything to the batter, but next time I think we’ll be adding chunks of crunchy peanut butter. 

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