I love autumn. The colours of the leaves, the woody smell in the air, a nice warming cup of coffee and of course the hearty food. In general, I love the transition seasons, they always fill me with a sense of anticipation of something new that is about to happen- perhaps it’s just me, but my curiousity for exploring the world and getting inspired is much more present in autumn and spring.
I’ve been meaning to do this banana bread for ages, but I never really found the time in-between all the deadlines and uni stress, so now finally here it is 😀 First time I baked it, and I couldn’t be happier with the result, it tastes much better than expected. It’s vegan and really low in sugar. Healthy and yummy? Let me tell you how.
So for the dough I used:
-three ripe, mashed bananas (you can just mash them with a fork)
-3 tsp baking powder
-1 pack of vanilla sugar (can do less or more)
-cinnamon powder (depends on your taste, I used about 2tsp)
-a drizzle of olive oil or coconut oil
-crushed walnuts (or any nuts, but the combination between walnuts and bananas is legit)
After you mixed it well, and knead it to a dough ball and place it in a rectangular baking form. Preferably oil the form before you place the dough in it. Let it bake for about 30 minutes, and voilà, there you have your super tasty banana bread. It can be eathen hot, but I prefer it when it’s cooled down.
It tastes amazing on its own with just a cup of coffee or tea. It’s the perfect transition food for a transition season like autumn. Not yet as hearty as gingerbread, but still getting more cozy. Tag us on instagram @culinaryandcultural, we would love to see your end results. 😊