Yummy, moist and sweet banana bread. This reminds me of being a child, at home in Damascus, baking with my mother. Baby Green is too young (read: his attention span is too short) to be really involved in the baking, but he loves watching things bake in the oven and especially enjoys seeing what comes out. To him the transformation of dough to loaf, ingredients to dish, is magical. This is an updated version of my mother's recipe, but just as tasty.
We enjoy the banana bread on its own, but also with a variety of toppings which is why I use a very basic ingredients list for this recipe. By all means, go ahead and add more maple syrup, lemon zest, vanilla extract, nuts and/or dried fruit, go bananas! Below we sliced the banana bread and layered on a slice of fresh grilled pineapple (on the skillet) and topped with vegan yogurt and a drizzle of maple syrup as a breakfast for Baby Green and Mrs Green (it was a big hit).
- 2 X ripe medium-large bananas
- 1 1/2 cups/ 375 ml nut milk
- 2 X tsp baking powder
- 2 X tbsp maple syrup
- 1 X tsp salt
- 2 cups / 270 g wholewheat pastry flour (regular wholewheat also works) For a gluten free version, use buckwheat and/or oat flour
- 1 cup / 80g quinoa flakes (or additional wholewheat flour)
Method: (see video below):
- Peel and break bananas into small pieces and place in a large mixing bowl.
- Add the milk, baking powder, salt and maple syrup. With a fork or potato masher, mash the bananas and mix well.
- Add the flour and quinoa flakes and mix well.
- Put the mixture in a lined loaf tin and bake in a preheated oven at 200 C for 40 minutes, or on fan assisted oven for 35 minutes.
- Remove the bread from the tin and allow to cool completely. I know it's difficult but you should leave the loaf to cool down for at least 20 minutes. Then go ahead and eat the whole thing, share if you can make yourself.