Disclaimer: I’m not vegan nor vegetarian, nor do I need to follow any other form of food restrictions as I have no allergies or intolerances. (Lucky me!) At the same time that doesn’t mean that I add meat and milk and butter as a reflex to everything. 🙂 So here we go:
My mix and match super healthy and still tasty banana bread (that only occasionally contains bananas) recipe
Basic Ingredients:
– 100g oats
– 30ml colza oil or sunflower oil (I have used melted butter as well)
– 280g spelt wholegrain flour or regular flour or something the like
– 1 Pack of backing powder (I used less before and while the taste was good the consistency was questionable even for the baked result)
– enough almond milk or similar until the dough has a good consistency (I was so puzzled when my granny gave me such terribly vague instructions, 100 cakes later I fully get what she meant)
Taste:
– Around 400g of squishy, wet(ish), fruity stuff. Read around three very ripe thoroughly squished bananas or quince preserve that I made the year before. For the result, you see in the picture, I also added a shredded apple to 300g of quince compote. If you want to use only apples, I’d probably cut them in small pieces as shredding them as they make the dough real moist and compact. <- I tried that. I was still really moist and compact. So my next try will be only 200g of apples for this cake. (more updates at the end of this post)
– In the winter, I add a lot of cinnamon and very little clove and nutmeg. In the summer, you can play around with candied oranges, lemon or whatever you feel inspired to try. The pictured one has cinnamon despite the high temperatures.
– Add some nuts or maybe coconut to the dough
– In the winter, I add a lot of cinnamon and very little clove and nutmeg. In the summer, you can play around with candied oranges, lemon or whatever you feel inspired to try. The pictured one has cinnamon despite the high temperatures.
Put everything in a pot, stir thoroughly with a spoon. Like my granny pointed out the consistency of the dough is everything. Mine is usually quite thick. Prepare the cake tin by putting butter or oil on all the sides and then make fine breadcrumbs or semolina stick to it so all the side are covered by it. Put the dough into the cake pan and back for around 40min at 180°C. If you have an old gas oven as I do with only heat form the top or from the bottom I use the bottom heat and put the cake in the middle of the oven. I use the highest setting for the first 5 min and then another 25 min on the lowest setting. Then I check it and add 5min intervals as needed.
I recommend eating some while it’s still warm. When it gets older I put it in the toaster and put some jam on it.
Enjoy and let me know how it worked out for you and which variations you’ve invented.
Update: 07.10.2020
I used the “almond flour” which was a leftover from making almond milk and apples. The result was rather moist with the consistency of bread pudding and a nice crust. There’s room for improvement:
- 200g of apples (cut or shredded doesn’t make a difference) instead of 400g
- 100g of almond flour instead of 200g, which is easy to archive as making almond milk out of 200g of almonds was way too much anyway.
- if I want to use up a maximum amount of apples on the cake a “bread style cake” with the apple in the dough doesn’t work. In this case, I need to make a sheet cake with the apple slices on top.