It started when I came across (ripe) bananas going on sale, who doesn’t like a good discount!! SO, here goes…
I decided that the fastest way to use up over-ripe bananas (because I procrastinate and ripe bananas don’t do too well left in plastic bags) was to make banana nicecreaaaaaam. 😛
Glorious, glorious beauty that tasted BOMBZ and it was so simple AND I get to have dessert for breakfast, thats also healthy! *inserts creepy winky face*
I blended a few frozen bananas, with Navitas Naturals Organic cacao powder, topped it with chia seeds, unsweetened cacao nibs and buckwheat groats. It’s the perfect combination of cold, smooth blended chocolate-y bananas and crunchy goodness thats packed with Omega 3, antioxidants, B-vitamins, Magnesium and many many more!
The procrastination continued and I was left with 5 bananas participating in a “who-has-more-brown-spots” competition. (ha..ha.. I’m sorry, finals killed my humour 😗)
So I was searching the web for a real good banana bread recipe and Natascha (this beautiful soul) posted one!!! I had to try it but I realised that I did not have all of the ingredients needed, so I tweaked it a little.
Here’s the recipe:
2 Tablespoon of Plant-milk (I used home-made almond milk)
2 Tablespoon of coconut oil (I wanted it oil-free, so I used applesauce instead)
3 medium ripe bananas (mashed)
3 Teaspoon of Baking Powder
1/2 Cup of Coconut Sugar
1.5 Cup of Wholewheat flour (I used 1/2 cup wholewheat + 1 cup oat flour)
1 Teaspoon Vanilla Extract
1/2 cup ground/chopped nuts (I used sunflower seed)
- Set the oven at 175 °C (350 °F)
- Whisk together dry ingredients in a bowl
- Mix wet ingredients in
- Mix well till combined
- Pour into baking tin lined with parchment paper/ grease the pan
- Bake for 25-30 minutes, or till toothpick comes out clean
- ENOJY (trust me!!!!!)
ps/ Step 3 according to Nat’s blog, you’re supposed to “mix the wet ingredients in a separate bowl,create a well in the centre of the dry ingredients and pour in the wet ingredients mixture. Use a wooden spoon to mix till well combined.” BUT I obviously was careless and did not read the instructions before I poured the wet ingredients into the dry ingredients bowl (hehe). Thankfully, it still turned out REAL GOOD.
Some shameless selfies with the best banana bread I ever made:
This banana bread is Mama-Tan certified. Background information, my mum.. She hates my baking, says it tastes like cardboard. Sooo, with her approval, THIS BREAD IS REALLY SOMETHING!! 😎 You won’t regret it.