It's the end of the afternoon and it's already the end of the week!
This past week I had no time to cook for the blog, however, I already had this recipe aside ready to be shared with you. As soon as I opened the folder to choose the photos I would publish today, I decided to go back into the kitchen and put my hands in the dough and prepare one more time this delicious banana bread!
It was on an afternoon like this, when my husband was working again (on a Sunday!), that I decided to adventure myself into the preparation of this loaf. I had read several (mainly American) recipes for banana bread. They (Americans) have the habit of cooking sweet bread (unlike us Portuguese who prefer to cook it saltier), and it's a great idea! I adapted my recipe from a Food Blogger - Madeline Hall (see her blog here) - which I have been following lately. My version is healthier as it replaces normal butter to peanut butter, refined sugar to coconut sugar, and plain wheat flour to oats floor. On everything else I kept the same ingredients.
The magic ingredient in this bread is clearly the banana which gives it an extraordinary flavor (for those who love bananas, you understand me ;)). One tip: you can use ripe bananas in this bread, it will make it even sweeter and moister.
Now, do you want to know the ideal time to eat this bread? Well, in my case, I tried it as soon as it came out of the oven! But I also saved some of it for my breakfast, you can also use it as a snack, just do not waste this delicious bread!
Have a great week!
- 2 cups oat floor
- 1/2 cups peanut butter (you can use from another nut like this one)
- 1/2 cups coconut sugar
- 2 eggs
- 1 cup mashed bananas (about 2-3 bananas)
- 1 tbl. vegetable milk
- 3 tbl. tahini (sesame paste)
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- pinch of salt
- chocolate chunks
Preheat the oven to 180 ºC.
Begin by putting together all the dry ingredients (oat floor, baking powder and salt) in a small bowl. In a larger bowl, beat well the peanut butter with the sugar until creamy. Add the eggs and beat again, then add the vegetable milk, the smashed banana and the tahini paste. Stir in the flour mixture little by little until fully blended.
Line a loaf pan with tracing paper and pour in the batter. Bake for 45-50 minutes (depending on the type of oven). When ready, remove from the oven and allow it to cool before serving.
Now eat and delight yourself with this little wonder :)