I say cool bananas a lot! “Rach, I’ve washed your favourite pair of shorts” … “Cool bananas, thanks Mamma bear!”. (Text message from friend) “I’m going to the Wednesday night CX class at the gym … see you there?” … “Cool bananas, see you then”. (On best friend’s Facebook Timeline) “Happy Birthday you Cool Banana“.
Lot’s of events in life deserve the approving phrase; Cool Bananas … and this scrummy baking creation is no exception.
You know my drill lovely ones, don’t start with a recipe, chuck yummy ingredients together in the Vitamix and then tweak if need be. This is my favourite way to cook, no running back and forth to check a recipe. I feel like I’m channelling the good ole’ days, where housewives knew their basic recipe by heart, rarely had to get a cookbook out, and they were comfortable enough in the kitchen that they took every opportunity to be experimental and work with what they had.
This recipe came about because my Step-Grandma has gone on holidays and when Mamma T and Phil went to her house yesterday to give the place a bit of a clean, they brought home with them some fruit that was very, very ripe. How else can you use up 5 overripe bananas if not in a banana bread? We also had lots of nuts/seeds leftover from when we did a big pre-Christmas baking order. Add in some eggs, aluminium-free bicarb soda, a pinch of cinnamon, vanilla and Himalayan salt and boom … an instant banana bread.
I sprinkled it with some grain-free granola that we had sitting in a glass jar in the fridge … mostly for décor but also to add a nice crunch and exciting texture.
It took barely any time to whip together and voila … banana bread, minimal measuring with wiggle room for interpretation.
I encourage you to take this basic recipe and make it your own.
Add some chopped whole-foods chocolate (such as loving earth), some macadamia nuts or walnuts, chopped dates or cacao nibs. Skip the granola sprinkling and ice with the frosting from this recipe. Or leave it plain Jane if you’re really wanting to keep it simple (maybe toast a slice and slather with butter or coconut oil – oh yeah boi!!!).
Cool Banana(s) Bread
Makes 1 Large Loaf
- 5 ripe (overripe is fine too) bananas
- 6 eggs (organic and free range … at the very least free range, where possible … let’s support the farmers that support the chickens!)
- 3 cups nuts and/or seeds of your choice (can also use pre-made nut flour and reduce by 1/4 … so 3 cups whole nuts is equal to 2 1/4 cups nut flour. You can also use 1/2 cup nut/seed butter per cup of whole nuts … so 1 1/2 cups nut butter)
- 1 teaspoon aluminium-free bicarb soda
- 1 teaspoon vanilla bean powder
- 1 teaspoon cinnamon
- 1/2 quality salt (I used Himalayan but sea salt would be ace as well)
- Extras if inspired to do so … granola topping, sultanas or chopped dates, chopped nuts or chocolate, cacao nibs, some mixed spice or ground cloves, raw cacao powder (about 1/3 cup) for a chocolate version (or divide batter in two, stir cacao powder and cacao nibs into one half and then make a swirl loaf using the method from my Jaffa Swirl Loaf recipe)
Method
Preheat oven to 170 degrees C and line a standard sized loaf pan with toxin-free baking paper. I love the “if you care” brand.
Throw bananas, then eggs, then nuts/seeds (or nut flour/butter), bicarb, spices and salt into a high-speed food processor (I love my Vitamix) and blend on high until thick, smooth and creamy.
Pour into loaf pan and bake for 1 hour (insert skewer into centre of loaf upon removing from oven to make sure it’s done … skewer will come out clean if loaf is done … if not leave in for another 5-10 minutes and check again … all ovens can be a bit different after all)
Allow to cool before slicing and enjoying. Banana bread is super-moist, so it’s best to store in an air-tight container in the fridge and consume within 3-5 days to prevent mould accumulation. You can cool completely, slice and freeze individual slices for up to 3 months.