TWO BANANA BREADS

Up until recently my feelings about banana bread mirrored those that I have for carrot cake - why have vegetables when you can have chocolate? I kind of felt like bananas were for smoothies and fruit bowls and cake was for chocolate. I felt like the two (cake and banana - chocolate and smoothies are obviously a win) should stick to their own side of things and that was that.

But then recently, as I looked for an easy way to up my calories, I came back to this sweet loaf. Because I can make banana bread in bulk; I can slice it and store it in the freezer; I can toast when it becomes a little stale; I can pair it with chocolate, or berries and yogurt, or ice cream or just have it alone. It’s versatile and easy, and that ‘vegetable’ component (yes I know its a fruit, but you get what I mean) means I have been able to create something that is a little more nourishing than perhaps a traditional cake.

Below, you will notice are two versions: a vegan nut butter one and a non-vegan version. Personally I love them both but I would say the main difference in taste is that nutty flavour that the vegan version has, whereas the non-vegan is much more banana-ry.

THE ORIGINAL

Ingredients:

55g ghee (melted)
70ml (1/3 cup) honey
2 large eggs
2 medium sized bananas, mashed (around 1 cup/ 200g)
2 tsp vanilla extract
60ml almond milk (1/4 cup)
200g plain flour (I used this Dove’s Farm Blend)
1 tsp bicarbonate soda

Method:

Pre-heat the oven to 170 degrees C and grease a loaf tin with a little ghee.
Start by melting the ghee if not done so already, and then whisk in a large bowl with the honey.
Mash the banana well and then add into the mix with the eggs, almond milk and vanilla. Whisk well, but don't worry if it’s a little lumpy!
Next sift in the flour and bicarbonate soda, this time stirring in more gently. If you feel like the mixture is a little thick add a splash more almond milk.
Pour into the loaf tin and pop into the oven for 45 minutes to 55. Keep an eye on the bake, after about 45 minutes spike the centre of the loaf to see if cooked in the centre. If the spike comes out clean you are done! If not put it back in for a few more minutes.

TIP: Place some grease proof paper over the top to help stop the top from burning if the inside isn’t cooked yet.

NUT BUTTER VEGAN

Ingredients:

60g nut butter (I used a mix of peanut butter and almond butter)
70ml maple syrup
25g ground flax seeds
2 medium sized bananas, mashed (around 1 cup, 200g)
2 tsp vanilla extract
80ml almond milk (1/3 cup)
200g plain flour (I used this Dove’s Farm Blend)
1 tsp bicarbonate soda

Method:

Pre-heat the oven to 170 degrees C
Start by mixing ground flax and 80ml of water in a bowl, and greasing a loaf tin with a little oil/Leave both to side.
As the ‘flax egg’ sets whisk the nut butter and maple syrup together in a large mixing bowl.
Mash the banana well.
Once the flax seeds and water have combined to form a gloopy consistency (this take about 10 minutes), add them with the almond milk to the bowl along with the vanilla extract and banana. Whisk well but don’t worry if it’s a little lumpy!
Next sift in the flour and bicarbonate soda, this time stirring in more gently. If you feel like the mixture is a little thick add a splash more almond milk.
Pour into the loaf tin and pop into the oven for 45 minutes 55 minutes. Keep an eye on the bake, after about 45 minutes spike the centre of the loaf to see if cooked in the centre. If the spike comes out clean you are done! If not put it back in for a few more minutes.