This is my first ever recipe I’m sharing with you. Yey, I’m super excited! 🙂
I thought I would start with my banana bread, as it was also one of the recipes I once began exploring with and dived into this world of wholesome plant-based foods. This recipe is also very simple but super delicious, one of the all-time favorites in our household. It is perfect for these early autumn nights as the weather is getting chillier and you long for something warm and comforting guilt-free treat.
A slice of nana bread with a cup of tea or hot chocolate feels like a hug, and that my dear is soul food as its best. 😉
So here’s the instructions, feel free to ask if any questions pop up in your mind!
3 over-ripe bananas
½ cup almond milk or any other plant milk
3 tbsp extra virgin olive oil or coconut oil
1 tsp vanilla extract
1 tbsp agave nectar or maple syrup
1 cup buckwheat flour
1 cup oat flour
1 tsp ground cinnamon
½ tsp cardamom
1½ tsp baking powder
½ tsp baking soda
pinch of salt
- Start by preheating your oven to 190°C
- Mash the bananas with a fork or in a blender/food processor and transfer to a big bowl with almond milk, olive/coconut oil, vanilla extract and agave nectar/maple syrup, whisk to combine
- In a separate bowl mix the flours and spices together and then combine with the banana mixture, stir well to get an even paste
- Use a loaf pan, grease it with olive oil or use a parchment paper. Pour the mixture to the loaf and bake in the oven for about 40-50 minutes. Check every now and then how the bread is doing. Let cool a bit after taking out of the oven, and enjoy!
Hope you like it 🙂