Everyone must have that one dessert that you grew up with, where as soon as you hear or see it your instant thought is ‘mmm mum used to make that’. You’re suddenly overcome with nostalgia and reminiscing of fond childhood memories. Mine, Apple crumble (that reminds me, I really need to make apple crumble soon). But my boyfriends was banana bread. To be honest, I’d never even tried it until my late teens when we started dating. He doesn’t really have a sweet tooth (how boring), so banana bread has become his staple birthday ‘cake’ or treat for any special occasion.
Today’s special occasion – a snowy Sunday morning in London and no plans but to stay snuggled indoors with countless cups of tea. The perfect recipe for a baking day!
I have raided the cupboards, got my ripe bananas and ready to infuse the apartment with the smell of something good in the oven.
I have used eggs for this recipe however to make it fully vegan substitute them for flax eggs. To make one flax egg add 1 tbsp flaxseed and 2.5 tbsp water.
I think cinnamon can be a bit of a marmite love/hate situation (personally I love it) so when adding the dry ingredients either go crazy or skip it altogether. In line with the Christmas theme, I think adding ginger as a substitute would be lovely.
I used wholemeal rye flour for this loaf which gives it a slightly more wholesome taste. If you prefer to use a different flour then opt for gluten free or plain wholemeal (or quite frankly whatever you have in the cupboard).
If there’s anything you will notice about my recipes is that I like keep it simple. For me, there is nothing more off-putting than a two-page list of never-heard-of ingredients. So hopefully you will already have everything you need in the kitchen.
I hope you like the recipe. I really encourage adapting recipes to your taste so don’t be shy about mixing it up to your liking! Share your results I would love to see how you get on 🙂
2 x cups wholemeal flour
1 x tsp baking powder
1 x tbsp cinnamon
1/4 tsp Himalayan salt
3 x ripe bananas
2 x medium eggs (or flax eggs)
3/4 cup honey
1/2 cup unsweetened apple sauce
1 x cup blueberries
Preheat the oven to 180 degrees (fan assisted) and line a baking loaf tray with baking paper or non-dairy butter.
Add your dry ingredients to a mixing bowl.
In a separate bowl, start by mashing the bananas (tip – a potato masher works wonders!) then add the rest of the wet ingredients and mix well.
Gradually add your wet ingredients to the dry ingredients and mix until combined.
Add the blueberries and evenly distribute throughout the mix.
Pour the mix into the baking tray and cook on the middle shelf for around 50 minutes. Cook until a knife can cut into the centre of the loaf and come and clean.
Let the loaf cool and then let the fun begin! Decorate to your liking, get creative – and put the kettle on!