Happy Sunday! <3
The perfect day for some baking, right?
As I’m not that big of a baking fan I usually don’t bake a lot and if I do I often try to be done with it as quickly as possible.
However, this time I’d really been in the mood for baking so the other day when I was all alone at home I went into the kitchen at 10pm, turned on some nice music and started making banana bread as I had a bunch of super ripe bananas in the fridge and hadn’t made banana bread in quite a while.
Because I’d been in baking mood I didn’t just throw together some ingredients but really took my time to choose them, measure them and put them together. Cooking and baking can be such a mindful calming practice when you’re being in the moment, focus on what you’re doing and don’t just rush the process to be done with it.
For 1 banana bread you will need:
5 very ripe bananas
4 tbsp of whole grain flour
2 tbsp of quick oats
1 tsp baking soda
a pinch of salt
20g of dark chocolate, I used 80% cacao
1/2 cup of nuts (~70g or 2 handful), I used walnuts, hazelnuts & almonds
You can totally leave out the eggs to make it vegan and maybe add some more flour but I decided to experiment a bit with different ingredients this time and to use less flour to make it more moist, fluffy and cake-like whereas my banana bread usually is more dry and well.. bread-like. Plus I got so many eggs from my boyfriend’s dad who has some backyard chickens so I thought I might as well add some of them to the dough.
Start by mashing the bananas with a fork and crushing your chocolate and nuts into small pieces. Add your banana mash, chocolate, nuts and all the other ingredients to a bowl and mix them until you get a nice creamy dough that isn’t too liquid or too crumbly. Grease a baking dish with some oil or butter, I used coconut oil, and add the dough to it. Bake your banana bread in a pre-heated oven at 180° for about 45 minutes. I took out my bread when it started to look golden-brown.