The story behind this banana bread. Not a long one, I promise, I never do that, you know.
Today, the 7th of October 2019 marks the beginning of the International Extinction Rebellion worldwide and here in London too, of course. With a few local families who are part of the XR Rebellion in London and the Mothers Rise Up group we decided to make food and send it to town to help the rebellion: so we will be baking vegan cakes for the rebels throughout the 2 weeks of the London movement.
This time I can’t join the protests (we did join the Climate Strike back in September with my daughter) so I thought this is one way and a good way to be helpful, support those in the front line, and raise awareness.
So here’s a great recipe I’ve actually picked up a few weeks ago at a Zero Waste Cookery Class, held by the inspirational The Sustainable Food Story. As you might know, bananas when they too ripe can be a fantastic addition to bakes, they work as a natural sweetener as well as vegan binding agent. They admittedly often get to this state in our house, unfortunately. But I never throw them away. I either chop them up and freeze them or make a quick banana bread with them.
After learning this recipe though, I will probably not make it any other way. It’s sheer perfection. This banana bread is light, moist and full of flavour. And the best thing is, that I normally always have everything at home for making it, including the too ripe banana.
You can decorate it anyway you like it, I used some basic runny sugar glaze (powdered sugar and a little water added), banana slices and dried, edible rose petals.
This is a super easy and simple recipe, you normally surely have everything at home for this. Including the too ripe bananas!
- 3 ripe bananas
- 225 g all purpose flour
- 100 g soft brown sugar
- 75 ml olive oil or any other type of cooking oil
- 3 tsp baking powder
- 3 tsp ground cinnamon
Preheat oven to 180 Celsius.
Mash the bananas with a fork and measure out all the ingredients in a large mixing bowl.
Mix everything (use a wooden spoon) until they are combined well. Grease a loaf pan with generous amount of olive oil. Spoon the bread mixture into it.
Bake it for about 25 minutes, check with a toothpick or a fork that it's not wet. Let it cool before taking it out of the pan and decorate it as you wish.