Bananas on a boat are said to be unlucky. this is likely due to them all ripening at the same time. watching a bunch ‘cascade’ from green to brown in a very short time, having a reliable bread recipie to use up a sudden glut of bananas is always useful. The enclosed is a pretty consistent performer with a good balance of chewy and moist texture.
Ingredients
Dry:
2 cups of Oat flour
1 cup whole wheat pastry flour
1 3/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Wet:
1/4 cup almond milk
1/4 teaspoon apple cider vinegar
2 cups mashed bananas (at least 4 large bananas)
1/3 cup maple syrup
3 tablespoons flavourless oil – such as olive, coconut or grape-seed
1 teaspoon vanilla extract
1 tablespoon sugar
Method
- Heat oven to 350°F / 180°C
- Grease and flour a standard loaf pan so the bread won’t stick
- In a medium bowl mix together the dry ingredients
- In a small glass, mix together the milk and vinegar. Set to one side to curdle.
- In a second bowl mix together the rest of the wet ingredients. Add the mashed banana, maple syrup, oil and vanilla. stir well and once all mixed add the milk mixture and mix again.
- Add the dry ingredients to the wet and blend until there are no more dry spots.
- Pour the batter into the prepared loaf tin and sprinkle the sugar over the top.
- Bake on a middle shelf until the top is golden and a toothpick / skewer comes out clean when you stab it through the bread. 30 to 40 minutes.
- When cooked, let cool on a rack.