How To Make.. Stupidly Easy + Super Healthy Banana Bread (PLUS how I turned a bowl of disaster into the breakfast of dreams!!)

Bexbexfast0 Comments

I love bananas, I love cake, I love bread.
Banana bread ticks all the right boxes

I have been craaaviiinng it for weeks now so I finally got in the kitchen with Tyler and we came up with a little recipe I think you might like..

This recipe is:
* Refined sugar free
* Vegan
* Made with only natural ingredients
* Easy
* Totally frickin yum

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WHAT YOU NEED 

  • 180g spelt flour
  • 2 spotty bananas
  • 1 Tbsp baking powder
  • Small pinch of sea salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon all spice/nutmeg
  • 120ml dairy free milk (I used coconut rice milk)
  • 1 Tbsp melted coconut oil
  • Handful of broken walnuts + a few whole ones for decorating the top
  • 2 medjool dates cut into small pieces (I use scissors)
  • 1/2 teaspoon of vanilla essence/finely sliced vanilla pod
  • Pumpkin seeds for decoration (optional)
  • Vegan butter/marg to grease tin

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Let’s Do This:

* Get the oven on! I have a fan oven and had it at 200 degrees.

* Use either your fingers or some kitchen roll to spread a thin layer of butter/marg around the inside of your tin.

* Mash the 2 spotty bananas in a large bowl using the back of a fork. It doesn’t need to be perfectly pureed but just make sure there are no big lumps.

*In your measuring jug combine the milk and coconut oil. Set aside for a sec.

* In a separate bowl combine the flour, baking powder, salt, cinnamon and all spice/nutmeg – mix it up and add to the bowl of mashed banana.

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*Pour in the milk and oil combo, mix well. Add the vanilla, broken walnut pieces, chopped medjool dates and and fold until you are happy.

NOTE – The mixture should be thick but you should be able to easily pour it into your tin.

*Pour the mixture into your pre-greased tin and use a spoon to get the left over bits of mixture in there too. I used a small loaf tin.

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*Throw/place some whole or chopped walnuts and some pumpkin seeds on top to make it look pretty.

*Into the oven it goes!

Note – I turned my oven down slightly to about 190 degrees and cooked for 40mins but make sure to check with a knife or toothpick to make sure it’s cooked all the way through. The good thing is, as there are no eggs or dairy you can afford to go for a slightly gooier consistency if that’s your thing! 

*Once cooked, carefully remove the loaf and place on a wire cooling rack for about an hour (try your best at least!)
then slice that bad boy open and get involved!!

The smell is worth it alone!
Mmmmm…

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And Now For The Beautiful Disaster That Was..
Baked Banana Bread Oats!!!

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Do you ever really fancy eating something but don’t know what it is?!
I had this problem a few days ago so started making regular oats.. Oats, organic rice milk, on the heat. Regular.
Then I saw the spotty bananas and I was still craving banana bread so I decided to take the oats off the heat, put them in the same tin I used in the recipe above, added a bit of spelt flour, a little bit of baking powder, some all spice, ginger and a mashed banana.

The consistency wasn’t very thick and I did think it was going to be bit too runny but what the heck.. it was Sunday and I was in the mood to experiment.
I baked it in the oven for 45mins and when I got it out it had formed a bready crust across the top but I could see underneath it was bubbling and hadn’t achieved any kind of cakiness in the slightest.

Determined not to have wasted time and food, I decided to dig my spoon in and have a taste..
it was insane!!!

Slowly baked, sweet, warming, banana-ey oats with the added texture of the crust mixed into it.. absolute perfection and an incredibly lucky end to what could have been a complete food disaster!
Not what we need in a.m!!

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THIS is what we need in the a.m!!
🙂

Have a really wonderful day and let me know if you make the banana bread or the disaster oats!!
Much Love
X

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