Everyone who buys bananas needs a banana bread recipe to whip up when you notice your bananas have blackened. Here’s mine.
It’s quite moist and I like to toast it on high until the edges are crispy – perfect to have with a cuppa.
This recipe has been adapted from one of Teresa Cutter‘s recipes, which I’ve adjusted to make a plant-based, oil-free version.
Makes 1 loaf
- 3 over-ripe bananas – the blacker the skins, the sweeter the flesh
- 3 Tbsp chia seeds or flaxmeal + 6 Tbsp water
- ¼ cup unsweetened apple puree
- 1 tsp vanilla extract
- 1½ tsp of your favourite cakey ground spices (I use ½ tsp ground cinnamon, ½ tsp ground cloves & ½ tsp ground nutmeg)
- ½ tsp baking soda
- 1 Tbsp lemon juice
- 2 cups almond meal
- ½ cup chopped walnuts / pecans
- Pre-heat oven to 170°C
- Combine the chia seeds / flaxmeal and water and leave to sit for 5 minutes until it resembles a thick gel
- Cut one banana in half length-ways and keep aside for decoration (or just add it to the loaf with the rest of the mashed banana)
- Mash up the rest of the bananas and add the chia/flax gel, apple puree, vanilla extract and spices and stir to combine
- Throw in the baking soda the add the lemon juice on top (this will activate the baking soda), then stir to combine everything
- Finally, add the almond meal and chopped walnuts/pecans and stir to combine
- Line a loaf tin with baking paper, then pour in the mixture
- If you kept half the banana aside, lay it on top of the mixture
- Bake in the middle of the oven for around 1 hour (depending on your oven), checking from 45 mins, until the top darkens, and a wooden skewers inserted into the middle of the loaf comes out clean
- Leave to cool in tin, then slice and toast or grill until the edges are crispy
- Store loaf in a wax wrap for up to a week.