Today’s is one of those posts where I introduce nothing new, but simply remind of a thing that deserves to be in regular rotation. There are countless versions of banana breads, and my first ever post included a recipe for my richer, winter version, but sometimes the best things are the simple things. Especially when elsewhere, there is too much input and too little processing.
This particular banana bread is easy to underbake and should be cooled down completely before cutting. It tastes great toasted, so the usual argument of “I just like my cake warm” doesn’t apply here. Cutting it while still hot carries a risk of turning the loaf into a hot, crumbly mess. And as for the bananas, they should be very, very, very ripe. Mine were two days away from developing motor skills. Which is a weird thing to say on a vegan blog. But please take note: next time there are black bananas sitting on your counter, use them by making this cake, instead of throwing them out.
Sophie Dahl’s Banana Bread, veganized
(one 24cm loaf tin)
4 very, very ripe bananas
1 cup sugar
1 tsp vanilla extract
6 tbsp neutral oil
1 flax egg (1 tbsp ground flax + 3 tbps hot water, mixed, left to stand for 10 mins), or omit.
1⅓ cup whole-wheat flour
1 tsp soda
Preheat your oven to 180°. Line a loaf tin with baking paper.
Peel the bananas and place them in your blender. Add sugar, flax egg, oil and vanilla, whiz until creamy.
In a medium-sized bowl, mix the flour with soda and salt. Add to rest of the ingredients, blend until combined.
If you don’t have a blender, just mush the bananas with a fork, add the rest of the ingredients save for flour, salt and soda. Combine those in a bowl, and add in two or three parts to the batter, mix with a spoon until uniform.
Transfer the batter to the prepared tin, smooth out and put in the oven, where it’s supposed to bake for 60-70 minutes. Turn off the oven, open in, and let the bread stand for another 15-20 minutes.
Goes great with blackcurrant jam.