Against my father’s wishes, the kitchen in our rental apartment in New York now smells like delicious banana bread and cinnamon. Its practically wafting through the entire room, and I find it to be a truly delicious scent. My family is very torn when it comes to banana bread. I like it just fine. My father hates it. My little sister loves it. My mother likes most desserts, this being no exception. Needless to say, I do not think that banana bread is for everyone. I guess if you are not a fan of baked bananas in general this is not the dish for you (though if you are on the fence about it you might like the chocolate or dried fruit version).
My father and I are still enjoying what New York has to offer and I got to tell you, the city have won me over. In the beginning I was a bit skeptical whether or not I could imagine living here some day, as it is not as rural as I am used to, but the opportunities here are much greater than in Norway and not to mention it is incredibly vegan-friendly. Just yesterday I had a lovely lunch at Cafe Blossom (if you are ever in New York you definitely need to eat here) with Talia Fuhrman, daughter of the author of the book “Eat to Live” dr. Joel Fuhrman, and she is also in the process of writing her own book (that I look much forward to read). It is really fascinating hearing about the differences in living here in NY and back home in Norway, and from what I have heard, living here is absolutely something I could imagine. A bonus point is that the weather is not hot for me though ideally it could been colder. I guess I am a bit weird when it comes to my preferences about the weather, but I have always disliked heat.
Also, you might remember that a long while back I posted a recipe for what I then called a banana bread. If you have followed my blog for that long (kudos to you if you have) I hope you have noticed that my blogging skills have improved. Looking back on that specific recipe though I would much rather call it a banana cake, and even though it is incredibly delicious it is still not really a banana bread. This made it obvious that I had to create a recipe for the traditional version. I also added in some different variations you can do to make it a bit more exciting, but even plain, this is really yummy.
I desperately tried to take a nice shot of the bread on the inside (it looked mind-blowing in real life), but the sun had already gone down. I really do not possess the skill necessary to take pictures with flash when there is only night lighting outside, so I always avoid that like the plague. So annoying…
Ingredients, makes 1 small loaf pan:
- 2-3 cups certified gluten-free oat flour (or make your own by placing oats in a blender/food processor)
- 1 cup dates
- 1/2 cup unsweetened soy milk (or other plant-based milk)
- 3 large ripe bananas, mashed
- 2 tsp vanilla essence
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- You can make this into a chocolate banana bread by adding in 1 1/2 cups chopped vegan chocolate (to keep it healthy make sure it is unsweetened and at least 70% cacao)
- In my favorite version I add in 1 cup raisins and 1/2 cup chopped almonds into the batter before baking (you can of course use any dried fruit and nuts you like).
- In a food processor/blender add in the dates, soy milk and vanilla, and blend this until completely smooth. In a separate bowl whisk together the dry ingredients, before stirring in the blended ingredients and mashed bananas (and whatever optional ingredients you wish). Start out with using 2 cups oat flour and if the dough is too thin, gradually add in 1 cup more. The dough should be somewhat like a thick pancake batter.
- Pour the batter into a bread pan (non-stick or with a baking sheet underneath), and cook for about 60-90 minutes at 175 degrees Celsius/350 degrees Fahrenheit. Remember to check on the bread regularly by carefully poking it with a small knife every once in a while. When it comes out clean, and the bread has “let go” of the pan edges, the bread is done. Sometimes this even takes 2 hours! Remember to let the bread rest on a cooling rack for at least 5 minutes before cutting into slices, otherwise the slices might crumble slightly.
I love eating this slathered in Almond Banana Butter and a small sprinkle of cinnamon on top.
Update: I completely forgot about posting the recipe for the spread and decided to include it in this post. The spread is made by mashing together 1 banana, 2 tbsp almond butter, 1/2 tsp vanilla essence and 1/2 tsp cinnamon. Also add in a squeeze of lemon juice if you are have any left-overs to avoid it from turning brown. It keeps for up to 2 days in an airtight container in the refrigerator.
Have you ran to the store and bought bananas yet? After you join me on Facebook of course