I can remember that Banana cake or Banana bread was one of my favourite things that my mum would make during my childhood. We were one of those families that didn’t like to waste food, any fruit that was going ripe was used in smoothies, juices or baking or it was composted to use in our veggie garden so it wasn’t chucked out in the garbage.
I’m sure we’ve all been in the situation where we’ve had bananas that we think are past the point of eating at some point in our lives, they’ve gone spotty or black and you just don’t know what to do with them because you sure don’t feel like eating mushy Bananas just like that. Solution: make some Banana caramel bread! its super simple and actually healthy if you make it without butter/milk/eggs!
I’ve tried to make the recipe so that most of the ingredients are staples found in most vegan kitchens and even non-vegan kitchens.
1 1/2 cups flour of your choice
2 tsp Baking powder
2-3 tsp cinnamon
2/3 cup coconut sugar or maple syrup
3 Large over-ripe Banana’s
1/3 cup Almond milk or any dairy free milk of your choice
3 tsp ground linseed
1 handful of dates
- preheat your oven to 200 degrees Celsius (392 Fahrenheit)
- Blend all the ingredients in a food processor or blender, or if you don’t have a big enough blender/ processor simply mix in a bowl (blend the bananas and dates together) and add these to the other ingredients.
- Put into a lined baking tin or a non stick silicon dish and bake for around 45 minutes to an hour.
- Allow to cool down on a cooling rack for at least 15 minutes before taking it out of the tin.
- Slice it up and enjoy!
This is a bit of a tweak on my boyfriend fave, which I hope he likes because I promised to make him some and I decided to experiment a bit.
As always please feel free to tag me on Instagram if you recreate this Banana bread because I’d love to see your creations: @natashaaclark
Hope you are all having a great week and that you enjoy your weekend! It’s so close to being able to sleep in YAY!