I know you're meant to "measure" and stuff when baking.... but I have to be honest, this isn't my strong point. Rest assured - this Banana bread was so nice I made it multiple times and it just got better and better!
What can I say? I love inventing stuff. Which, I suppose is handy when you have a food blog.
Time: 1 hour plus time for cooling
You'll Need: A small loaf tin
1/3 Cup Melted Coconut Oil
1 1/3 Cups Plain Flour
3 heaped Tablespoons Baking Powder
Pinch of Salt
3 Teaspoons Cinnamon
3 Large, RIPE Bananas (overripe is even better)
1/2 Cup Walnuts
1/2 Cup chopped Medjool Dates
1/3 Cup of Organic Soy Milk
Preheat oven to 180 degrees
Begin by mashing bananas in a small bowl to make a thick paste, as free from lumps as possible.
Sift flour into a large mixing bowl. Add Baking Powder, salt and cinnamon. Mix well.
Melt Coconut Oil in a pan on the stove.
Add melted Coconut oil, banana paste and dash of soy milk into your mixing bowl. Mix until well combined. If the mixture is too thick, add another dash of soy milk.
The ideal consistency will be easy to stir, but not runny at all.
When you're happy with that consistency, add the walnuts and dates. Combine.
Grease your loaf tin with Coconut Oil and add in the batter. Sprinkle some walnuts onto the top.
Bake in the oven for forty minutes. I recommend checking after 30. Do this by inserting a skewer or knife and see if it comes out clean. If any batter comes out, stick back into the oven.
Leave to cool for at least an hour before serving.