One of the most versatile fruits is the banana. From nice cream to chips to bread, it definitely steps in as an awesome ingredient to use in vegan recipes.
Sometimes, though, we may get a little carried away and buy too many. So what to do in case the bananas sitting on our countertop are getting a bit too ripe? Easy – we make banana bread!
Below is a vegan version of an amazingly moist, no-waste recipe. It’s sugar-free (the only sweetener called for are fresh organic dates) and superfun to make with kids. Have them help by peeling the bananas and seeding a pomegranate for decoration. Plus, this serves as an all-round, no-waste recipe as we can upcycle banana peels to compost or even make vinegar with them.
Ingredients (makes 1 loaf)
- 4 ripe bananas
- 2 tbsp coconut oil
- 5 fresh, large organic dates
- 1 tsp baking soda
- 1/2 cup nuts of choice
- 1 1/2 cups whole wheat flour
- 1/4 tsp pink salt
- Seeds from 1 pomegranate (optional, for decorating)
- 5 minutes
- About 1 hour
- About 65 minutes
- Preheat oven to 175 C (about 350 F).
- Place all ingredients, except for the pomegranate seeds, in a mixer.
- Blend on high for about 5 minutes.
- Cover a loaf pan with parchment paper, then carefully pour the batter into the pan.
- Bake until a wooden skewer comes out clean, about 65 minutes.
- Let cool for at least 1 hour, then garnish with pomegranate seeds before serving.
Of special notice
- When seeding the pomegranate, make sure the kids do so under cold, running tap water to avoid staining hands.
- For a non-vegan version of this recipe, simply substitute 2 tbsp regular butter to the coconut oil, then add 1 egg.
- Keep the banana peels and upcycle these as compost for the garden. Reuse to make a definitely interesting kind of vinegar too!