What better way to spend these darkening autumn eves than curled up on the sofa, a steaming hot cuppa tea and a loaf of still-warm-from-the-oven, peanut butter spreaded vegan banana bread in front of you?
That is right... Nae a lot of things to top that!
Bananas are a bit of a staple food of mine and so I easily slip two clusters into my shopping basket. Although recently I have not been munching as many nanas as I normally would do, this is a habit that seems to linger.
The equation is simple. Too many bananas. Too little time. What to do?
Well, as for me: I have practised, and mastered, the art of vegan banana bread making. Just as the fruit bowl is about to turn into a graveyard for bananas is the time to get to business!
- 5 dl flour
(I use 2 rolled oats, 2 wheat, 1 buckwheat)
- 2 tsp baking soda
- 1/2 tsp vanilla powder
- a pinch of salt
- a handful walnuts
- 1 flax egg
(1 tbsp ground flaxseed, 3 tbsp water)
- 3 bananas (+1 for decoration)
- 5 fresh dates
- 3 tbsp rapeseed oil
- 1-2 tbsp maple syrup
- Start making the flax egg, by simply combining the ingredients. Set aside for 10ish minutes and a gel like consistency will form.
- Set oven to 175°C.
- Mash bananas and dates together into a paste, then add oil and maple syrup to the mixture.
- In a separate bowl, combine flours, baking soda, salt and vanilla powder before adding to the wet mixture. Fold in chopped walnuts. The batter should be quite robust, but if it is too dry you can add in a bit of oat milk to thin out.
- Add your banana bread mixture in a breaded ovenproof dish. Bake for 40 minutes.
Ehh... and do not quiz me on my sources for this last statement will you!
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