Happy New Year Everyone!
We hope you all enjoyed some down time with your loved ones and are as excited as we are for what awaits in 2019! This recipe is one of those we consider as weekend-tradition already, thanks to my gorgeous friend Inês Martins that gave us the hint and a simple recipe. You just have to mix the dry ingredients together, same for the wet ones and last but not least mix everything and pop it in the oven for 50 minutes. Perfect timing for some exercise or Yoga in the meantime and then you are up for a treat.
Besides giving you loads of nutrients, it is a great way of avoiding wasting very ripe bananas that you wouldn’t really eat anymore. Check out our picture! The bananas we used looked exactly like these ones and we know a lot of people (including ourselves) don’t really fancy fruit this dark and ripe. This is the perfect way of still giving a purpose to them! 🙂 Another idea would be freezing them for example, they make the best base for smoothie bowls. Check out our Frozen Raspberry Smoothie for example.
One of our 2019 resolutions is to reduce food wasting in our household as much as we possibly can and we are very proud to say we are doing quite well so far. The freezer is our new best friend in the kitchen, we try to batch everything once we have sorted out the portions of what to cook for the week and whatever we know we won’t use that quickly we freeze it already portioned. It also works very well with most of the fruits like banana, mango, berries, plums, etc. You can then use them for smoothie (bowls), jam, oat recipes and also to mix in the yogurt for a different breakfast.
A post in food wasting and its consequences will follow soon, until then give it a go with this recipe and let us know what you think about it.
Serves 12 slices
1+3/4 Cup whole wheat flour
1/2 Teaspoon cinnamon
1 Teaspoon baking powder
Pinch of salt
1/2 Cup olive oil
1/3 Cup honey
1/4 Cup plant based milk
1 Teaspoon vanilla extract
3 Ripe bananas
2 Handfuls walnuts / raisins / chocolate nibs (optional)
Pre-heat the oven to 165ºC and grease a loaf tin or in our case we used a 23cm cake tin.
Whisk all the dry ingredients (flour, cinnamon, baking powder and salt) in a medium bowl.
In a large bowl beat the eggs together with all the wet ingredients (olive oil, honey, milk and vanilla extract) for approx. 2 minutes. Add the bananas (previously mashed with a fork) and later the dry ingredients.
Stir in the optional ingredients if you will add some.
Pour the batter into the greased tin and bake for 50 minutes or do the toothpick trick (has to come out clean).
Let it cool for 10 minutes, slice it and enjoy!
You can use maple syrup instead of honey for a lighter sweetness.
We absolute adore the walnuts combination with the cinnamon and banana.
Although we strongly support vegan choices we also use a few animal products (mostly eggs and cheese) once in a while. We cautiously buy free range bio eggs in our local market from well known local producers. In Germany you can go visit the farms, see the animals and buy the produces directly there. Here is a tip for a new experience in 2019 if you haven’t done it yet!
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