Are you even sane if you don’t get excited about nana bread? Or better, are you even human if you don’t like it?
Bananas are exquisite fruits that deserve all the attention and should definitely not be forgotten or thrown away when spotty (this makes my heart shrivel). In fact, this recipe yields for 4 very spotty, ugly bananas in their prime, which is perfect, because we’ve all been there and had half a bunch of the dudes eyeing us out from the fruit bowl, but somehow we always forget to grab one!
This banana bread is both indulgent and healthy which makes it the perfect on-the-go brekkie, or a decadent treat when toasted and kissed with almond butter and a sprinkle of goji berries or a dollop of fruit compote.
4 large very ripe bananas (mashed)
1/3 cup of coconut oil (or oil of choice)
1/4 cup of plant milk
3 tbs of maple syrup (more to taste)
1 chia egg (see notes below)
1 tsp of vanilla bean paste or extract
1/2 tsp of apple cider vinegar
1 3/4 cups of spelt flour
1/2 tsp of bicarbonate of soda
1 1/2 tsp of baking powder
1 1/2 – 2 tsp of cinnamon
Pinch of salt
Optional: 1/4 cup of chopped dates, nuts or choc chips
Prepare the chia egg by mixing 1 tbs of chia seeds with 2 tbs of water and let it sit for 10 minutes; it should thicken and become jelly-like.
In a mixing bowl, mash the bananas and stir in the melted coconut oil, plant milk, vanilla, and maple syrup.
Next, sift in your flour, cinnamon, and salt.
Finally, add in the chia egg, soda, and vinegar. Make sure to stir quickly until the ingredients have combined, transfer the mix into a lined loaf tin.
(if this is not done quickly the reaction between the soda and vinegar will complete before reaching the oven, and your banana bread won’t rise)
Bake for 35 – 40 mins at 180℃ and let cool for 15 mins before cutting, with the door of the oven ajar to prevent sinking.