My new go-to food that I stuff into my backpack before heading out: banana bread! I make it out of bananas, oatmeal, oat milk or almond milk, pecans and raisins. It’s vegan and sugar free, super moist and absolutely yummy.
I know, that sounds like something only sugar free vegans would say: the people used to ‘frugal’ meals. But I’ve got proof: my banana bread survives the critic taste buds of my everything-but-vegan-friend (the kind of gal that if she thought she could get away with it, would sprinkle sugar on top of her steak while enjoying her gallon of milk). She loves it. Which clearly means that everybody loves it.
Prep time: about 10 minutes
Baking time: 30 to 50 minutes.
THIS IS WHAT YOU’LL NEED FOR A MEDIUM-SIZED LOAF PAN (12 INCH / 30 CM):
340 grams (2 ½ cup) of oat flour: just put some regular rolled oats in your blender et voila | 4 very ripe bananas | 1 tbsp baking powder | 1 tsp cinnamon | 130 ml (1/3 cup) oat milk (or other plant based milk) | handful of raisins | handful of chopped pecans or walnuts.
THIS IS WHAT YOU’LL DO:
1. Preheat your oven to 160C (325F)
2. Get yourself a big bowl, put 3 ½ bananas in there and mash them with a fork. Save half a banana for your topping. Don’t be afraid of a little lumpy batter; we LOVE lumpy. (Think about the excitement when you’re eating your bread and – boom! – you hit a little lump of heavenly sweet banana to chew on.)
3. Add the flour, baking powder, cinnamon and milk and mix well with a spatula. Remember: we love lumpy batter, so stay away from your hand mixer at all times. A smooth batter equals a dry bread. Yuk.
4. Mix in the raisins and the pecans.
5. Line your loaf pan with parchment paper and pour the batter into the pan.
6. Now, to make your bread extra pretty: top it off with slices of your ½ leftover banana and some oat flakes.
7. Bake for about 30 minutes (hot-air ovens) to 55 minutes (regular ovens). When you poke your bread, it should greet you with a little bouncy feeling. And when you stick a knife in it, it should come out sticky, but not droopy.
PS To lessen the natural sugar in this recipe, leave out the raisins and go with sweet, but not too ripe bananas.
Photo credits: Taj Amsterdam
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