Holiday season is the time where a sweet-tooth indulgence is not punished but instead welcome, especially from where I am from, this is the time when panettone, pandoro with Nutella or mascarpone come out ready to make your belts explode. Since I have a very sweet -tooth on a baseline, I decided to find a more healthy and quick option for breakfast so I could keep indulging on my advent calendar and mulled wine.
As usual I asked my friend Google, and that’s where I stumbled across on a recipe of a vegan, sugar-free banana bread. In the original recipe Chinmayie uses flax seeds, which I didn’t have at home, so I just used regular mix seeds and added the water, in the hope it turned out well. And so it did! If you like a more spiced bread feel free to add more cinnamon, I know I will next time!
- 2 cups whole wheat flour
- 2 cups mashed banana (preferably overripe)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup finely chopped dates
- 6 tbsp water
- 2 tbsp of mixed seeds
- 1-2 tbsp sesame seeds
Pre-heat the oven at 150C.
In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well.
Chop dates and mash the bananas so to add them to the mixture and stir together. Then add the water and seeds and keep stirring until you don’t get a hard dough.
Grease a pan and add the mixture in. When you’re done sprinkle some sesame seeds on top.
Bake for 50 to 60 mins till it’s well risen, crusty and golden on the outside. If you’re unsure use a toothpick, if the paste doesn’t stick to it then it’s ready!
Now get a glass of mulled wine or tea and enjoy guilt free!