The sight of this yellow skinned fruit crossing over to darker shades can only mean one thing, banana bread.
This has always been a favourite of mine. Recently though, my friends and I have all gone a little bit nuts for the stuff ever since a cottage trip a few months ago. No one managed to get through all the bananas we bought, so Wendy decided to make bread and muffins out of them when we got home. Ahmed and I were picking up some of our things from her place when the first batch of bread had just finished baking. Saad brought it down to us, in foil, too warm to touch for too long from the freshness of it. Once we got to the safe veil of our car, we devoured it, all of it and with no shame whatsoever.
Assembling these ingredients is quite easy in our house. I have a sneaking suspicion that Ahmed purposely doesn’t eat the bananas so there is no alternative but this. There’s always some buckwheat flour left over from bread making, good quality vanilla essence is a must and eggs are always at home in abundance. For a vegan version of this, you fantastic home chefs will probably be able to revise this recipe according to your own means by substituting the eggs.
Wendy told me the trick is to wait, patience is a key virtue in this recipe, wait until the bananas are on the brink of decomposing (my advice is tread carefully, it’s a thin line). I think I got it just right with mine this time, so opted for two. While waiting for the bananas may take time, the recipe itself is super quick. Feel free to add your favourite additions, nuts, cacao chips and what not. I have discovered that the smell of freshly baked banana bread drifting through your home on a perfect fall Sunday is quite amazing.
Makes one loaf.
Heaping 1tbsp coconut oil, melted
3/4 cup maple syrup
2 eggs, beaten
1tsp vanilla essence
2 mashed bananas
2 scant cups light buckwheat flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tsp baking power
Pinch of salt
Preheat oven to 375F and grease your loaf tin.
Beat oil, sugar, eggs and vanilla thoroughly, literally until your arm is crying. Add mashed bananas and stir well.
Combine dry ingredients.
Pour half the wet mixture into the dry mixture and stir. When half of it is folded in, add the rest of the wet mixture and fold together until you have smooth batter.
Pour into the tin and bake for 40-45 minutes. Serve when ready and slightly cool.