If only you could see the sky today! Its vibrant blue colour with white flaky clouds is so beautiful and romantic. These are not the angry winter clouds, ready to burst all their sadness on top of you... no-no... They have been replaced by new, playful and cheerful ones. This is how you know that summer is here! I have already replanted all of my flowers on my tiny French balcony and my cat has made himself comfortable to enjoy the coming warmth and some sunbathing.
My today's recipe is definitely inspired by this beautiful harmony.
One thing you should know about me - in my house food never goes to a trash bin. Through years I've learnt to buy and to cook only what I want and need. Occasionally, I might over purchase berries and fruit, because they are too tempting and pretty, but these can be easily frozen and later repurposed for smoothies or ice-creams. That is why it is difficult to say, how I ended up buying eight huge bananas, knowing that I would not eat more than one per day... but these banners were so sad; they were so on the edge of being thrown away. So, I guess I just felt responsible for the amount of waste that we create every day, including myself. Also, it is so silly, that our hands naturally would always go toward a beautiful looking fresh banana, instead of picking the one which is the same good, but just does not look as pretty. According to OurGreenPlanet.org, green/light yellow bananas have less sugar and starch and are good for people with diabetes, but are also more difficult to digest. At the same time, golden yellow bananas with brown spots are loaded with antioxidants and are easier for sensitive stomachs. And yes, they are so sweet, that you do not need to add any sugar into your banana dessert - precisely what I am going to do with my next recipe.
Vegan Banana Bread Recipe
Ideal for breakfast or kids lunch box
Feeds: the entire family
Cooking time: 50 minutes
170g (6oz) - ripe banana pulp
80g (2.8oz) - dates without pips
1tbsp - chia seeds
60g (2.1oz) - coconut flour
1tsp - baking soda
1tsp - baking powder
50ml (1.7oz) - olive oil (or grapeseed oil)
60ml (2.3oz) - coconut milk
30g (1oz) - honey (or nothing)
1tsp - fresh lemon juice
a pinch of salt
some coconut flakes for decoration
Let's do it:
This recipe is so easy - you will be super impressed. All you need is your favourite blender or your smoothie maker.
1. Start with the coconut milk, lemon juice and chia seeds and mixing them together. Chia seeds are used instead of an egg to glue the cake together. You would need 5-8 minutes to soak the seeds in coconut milk with lemon and this is exactly how much time you need to prepare everything else.
2. In a separate bowl, mix together coconut flour, baking soda and baking powder. The better you mix, the more evenly your cake will rise.
3. Put into your smoothie maker or blender everything, except for your flour-soda-powder mix and blend at the highest speed for 30 seconds or until smooth. Then transfer the mixture into your bowl with flour. Mix well with a spoon. Guess what? You are ready to go.
4. Preheat the oven to 175C/347F/fan and grease your baking mould with olive oil. Transfer the mixture into the mould and bake for 35-40 minutes.
Coconut flour takes time to cook, because the moment it gets "wet", it takes ages to "unwet" it again. Also, once you take the cake out of the oven, it will be steaming hot and look super humid. Do not worry. This is temporary. Take the cake out of the mould carefully and let is rest. In 20-30 minutes, it will harden a bit and become a usual fluffy cake, preserving the silky banana mushiness in the middle.
Now you can always make this delicious, 100% vegan and healthy treat every time that your bananas tend to get overripe. Enjoy!