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  • Jen B.

Going Bananas

Updated: Feb 12, 2019

I bought way too many bananas.


My excess banana situation was because I lost my mind in the supermarket. Supermarket meltdown is not unusual for me. It usually results in me not getting everything on the list. Which is not always a problem. But sometimes it is.


From the moment that I enter a supermarket, my sole purpose in life is to exit the supermarket. The need to purchase the items on my list is therefore a massive inconvenience and a hurdle I have to negotiate in order to make my escape.


Under this extreme and unimaginable pressure, I was faced with the dilemma of multiple bunches of bananas, all at clearly differing levels of ripeness. I could not fathom which would be the optimum bunch for first class breakfast smoothies throughout the week. So I just grabbed them all and pointed my trolley in the direction of the nut milk. Nut milk never gets 'forgotten'.


I figured that my other half would eat some of them if I was struggling. He is one of those who just peels a banana and eats it. No fuss. He doesn't need to mash it to a pulp having first chopped the 'weird endy bits' off. I know! He's weird, right?


Anyhow, we still had too many bananas. We cannot throw away food in our house - it's just wrong to waste food - especially when purchased so mindlessly! There were just three left now, making the kitchen smell on the compost side of fruity in their stripy brown jackets.


Fear not ageing banana bunch, I will make you into Beautiful Banana Bread.


3 [desperate] bananas (peeled)

75g vegetable oil

100g coconut sugar

225g plain flour

2 tsp baking powder

3 tsp ground mixed spice

50g fruit and/or nuts (I used a mix of raisins and chopped walnuts)


A greased, lined loaf tin (900g)

Preheated oven 180C (fan)


Mash the bananas (endy bits optional!) and mix with the oil and coconut sugar.

Add the flour, baking powder, mixed spice and fruit/nuts


Bake for 20 minutes, then cover with foil. Bake for another 20-30 minutes (until skewer/knife comes out clean)

Let the loaf cool for 10 minutes and then turn out of tin onto cooling rack.


This Banana Bread is delicious warm or cold. Or toasted. On it's own or, if you are feeling super naughty, then serve with a big dollop of homemade lemon curd.





#vegan #veganfood #veganrecipe #banana #bananabread #veganbananabread

#veganfoodshare #bread #blog #veganblog #recipeblog #veganbaking #baking

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