- 3 ripe bananas
- 1 cup millet flour
- 1 cup almond flour
- ½ cup unsweetened nut milk
- 2 tbsp unsweetened apple sauce
- 2 tbsp virgin coconut oil
- 2 tbsp fresh lemon juice
- 1-2 tbsp agave, maple syrup or coconut palm sugar
- 1 tsp baking powder
- 1 tsp cumin seeds
- A handful pistachios (chopped)
- A pinch nutmeg powder
- A pinch clove powder
- A pinch sea salt
This is a recipe that i lately bake quite often. You can make it more or less sweeter, for me if the bananas are quite ripe i almost don't add any other sweetener. I prepared this vegan banana loaf for the last Yoga & Beakfast for companies and people asked me to post the recipe, they really enjoy it so here it is!. It is great to get direct feedback from people when they eat your food, you learn a lot from it.
Preheat the oven to 200°C. In a big container mix the flour (millet and almond), baking powder, nutmeg, clove and sea salt. Smashed the bananas on the top of it and add the milk (in this recipes i have used almond milk), coconut oil, lemon juice and apple sauce. Mix with a handmixer or by using a blender. Transfer the creamy dough into a baking form impregnated with coconut oil. Sprinkle some crushed pistachios and cumin seeds on the top and let it sit on the counter for 5 minutes. Bake for approx. 30-40 minutes. Let it cool down before you remove it from the baking form. (Note: i use a rubber spatula to press around the corners of the banana loaf to make it easy to remove it from the form). After you have removed it, place it upside-down directly on an oven rack for a couple of minutes, just to make sure that the bottom of the bread is perfectly baked.
This banana bread is great to enjoy it with yogurt, smoothie, ice cream, fresh fruits... Perfect as breakfast, dessert or snack. It is an easy recipe, you can also cut it in small bars wrap and store in the fridge for a couple of days, just ready to eat!.