[donotprint] There are some cakes that are just good all year round. They serve multiple purposes, are quick and easy to make and their are so many potential variations there is minimal opportunity, let alone chance of ever getting bored.
Banana bread of course! There are few key components to good banana bread…
- Ripe bananas – the more ripe the sweeter they will be. As I favour adding in no additional sugar these days using super ripe bananas is a must!
- Trio of flours – my new favourite baking trio of gluten free flours makes for one mighty fine banana bread and will be from here on in be my go to combination! Oat flour, buckwheat flour and almond flour…a light, slightly doughy banana bread with a nice rise and beautiful bronzed crust.
- Patience – in the past I had a bad habit of taking my banana bread out of the oven about 15 minutes too early. It looked done, the toothpick test was inconclusive so I went with whipping it out sooner rather than later. I’ve learned my lesson and now leave a standard loaf in for a good 45-50 minutes and allow it to cool before slicing for best results
I like making a new variety each and every time I whip up a loaf. This one was inspired by a marbled banana bread I spied over at Vegan Yack Attack! Straight up banana bread and chocolate banana bread become one for the ultimate loaf. A delightful idea I just had to recreate of course with my own slant and multiple substitutions.
In fairness it required a little bit of extra work…a couple of additional bowls and spoons to clean but it was oh so worth it. More attention had to be paid then usual. Dumping in the banana batter in to the loaf tin without a second thought is my preferred method. Ensuring I dropped in the chocolate and plain banana bread batter in dollops one after the other demanded more coordination…something which I lack at the best of times!
It turned out beautifully. I was hoping for the rippling and couldn’t really tell what the inside was going to be like until I got to slicing. Not only did it look pretty but it was the perfect consistency and tasted amazing.
I opted for the first taste tester, two thick chunky slices toasted under the grill and spread with my favourite all natural peanut butter….DELICIOUS! A little toasty, the crust a little more crispy, warmed through, it was I could ever want in a banana bread and then some!
(The untouched loaf…)
Two slices remain in the freezer…not for long!
What’s your favourite banana bread variety? [/donotprint]
Marbled Banana Bread
Preparation Time – 15 minutes
Cooking Time – 45 minutes
Servings – 6-8
- 1 cup (120g) oat flour
- 3/4 cup (90g) buckwheat flour
- 1/2 cup (60g) almond flour
- 1/4 cup (30g) cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax + 6 tbsp water
- 1/2 tsp cinnamon
- 2 tsp vanilla extract
- 1 cup (250ml) almond milk
- 1.5 cups (3 large) pureed banana
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Sift together oat, buckwheat and almond flour with baking powder, soda and cinnamon.
- Blend together banana puree, vanilla extract and almond milk.
- Stir through flax egg.
- Remove 1 cup of the flour mix and sift in cocoa powder.
- Divide the banana and milk mix between the two bowl of dry ingredients.
- Place alternating scoops of the each batter in a standard 2lb non stick or lined loaf tin until no batter remains.
- Run a butter knife through the loaf over and back, swirling as you go a couple of times. Run the knife down the centre for an even rise before placing in the oven to bake for 45 minutes.
- Remove and allow to cool on a wire rack before slicing for best results. Will keep for 5 days in the fridge and is ideal for freezing.