BANANA BREAD HEALTHIFIED

A pillowy, soft bread, packed with wholesome goodness, made to satisfy even the most demanding cake-lovers. 

Light and nourishing, spiked with lemon or ginger to make it more Christmassy and very versatile as you can start with the basic recipe and then experiment with your favourite spices to jazz it up and satisfy your cravings guilt-free. 

One bowl, oil free, lightly sweetened, very easy to make and ideal for meal prepping as it stays moist and fresh up to a whole week so that you can have a slice for breakfast, an afternoon snack or a mid-week pick me up with your almond cappuccino.

One bite and you’ll wonder why you haven’t been hosting more afternoon tea parties until now – yes, tea parties are a thing now and I’m determined to bring the concept back, so I’ll make the banana bread, you put the kettle on and rendezvous at Fashion Potluck, we are open 24/7 and our treats are always finger-licking good. 

Make sure to take a look at the Food Section of FP for more yummy ideas!

•  Start by preheating the oven at 180°C (or 356°F).

Cooking Tip: 

Preheating the oven is always important and a step that cannot be skipped. As a chef I’m very liberal when it comes to the way I cook, which to me is the only acceptable way to go, but preheating the oven is a step that I never, ever skip. When you give your baked treats a cold start you are interfering with the rise and texture of the final product. When you are working with leavenings such as baking soda, powder or yeast, preheating gives them a good boost and thus ensuring proper baking and optimal rise.

•  Get a big bowl and start by making the flax egg so that you can let it develop while you gather the rest of the ingredients.

2 table spoons flax seed mixed with 5 tablespoons water should be enough. Now, let’s go get the rest of our ingredients while the vegan egg thickens.

Grab 2 ripe bananas and mush them with a fork. 

Nutrition Tip:

Bananas are a great natural source of vitamins and minerals. Loaded with fibre, both soluble and insoluble, bananas are a powerhouse of nutrients. High source of potassium, they help regulate blood pressure and they could also help fight anaemia. Even more reasons to enjoy our banana flavoured treat!

Stir in the apple sauce and follow with the sugar, flax egg, vanilla and vegan milk (any kind of non-dairy milk would work, almond, soy, oat, rice, store-bought or homemade. 

If you are looking for great homemade, frugal vegan milk recipes we’ve got a whole selection here).

Mix well at this point as there won’t be any more mixing from on.

Time to add the flour. It would be best if you could mix the baking soda, baking powder, salt and any spices in powder form now, with the flour. Fold in the flour to the wet ingredients until just combined. Don’t overmix as we need those air pockets to fluff up the butter.

Pour half the batter into a lined loaf tin. Add the cocoa powder to the rest of the batter and carefully fold in again. If the butter seems too thick add a few tablespoons of your vegan milk.

Pour the cocoa batter on top of the vanilla batter and use a toothpick or a butter knife to create a swirly, marble effect. If you are using walnuts or chocolate chips and dried fruit, now is the time to add them to the mix.

Bake for about 50 minutes, until a toothpick inserted in the centre comes out clean.

INGREDIENT LIST

2 tablespoons ground flaxseed

5 tablespoons water

2 large ripe bananas

1/3 cup applesauce

1/4 cup brown sugar

1/4 cup vegan milk

2 tablespoons vanilla

2 cups whole wheat flour 

1/3 cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chopped walnuts or non-dairy chocolate chips or dried fruit of your choice, all optional.

Different Versions and Ideas!

Instead of cocoa powder: 

• Ginger and cloves
• Mint and basil
• All spice and Anise
• Cardamon and ginger
• Lemon or Orange Peel
•  Cinnamon and nutmeg

Add-Ins:

• Walnuts
• Almonds
• Chocolate Chips
• Dried Apricots
• Dates
• Raisins
• Pecans
• Dried pineapple
• Prunes
• Pistachios
• Hazelnuts

Bon Appetite!

Until the next one,

Chelf