Not too sweet, moderately moist, with a rich flavor and wholesome ingredients, without loads of butter, eggs, or sugar. A great healthy alternative to classic cakes.
Of course, it's better to use the ingredients listed first: for instance, almond milk, but if you don't feel like making it (and it's simple and quick), soy milk or regular cow's milk yogurt will work. Use vanilla bean seeds, but if you can't find any, only then use vanilla extract or powder. Maple syrup is ideal, but liquid honey works as well. Besides nuts and dried fruits, adding chocolate chips for baking makes it even tastier.
- 1/4 cup milk (almond, soy, rice, cashew, or any other nut milk; as a last resort — low-fat regular yogurt)
- 6 tbsp. olive or coconut oil (ghee works too)
- 6 tbsp. maple syrup or liquid honey
- vanilla bean seeds, 1 tsp. vanilla extract, or a pinch of vanilla powder
- 5 medium bananas
- 2 cups flour (you can use 50/50 wheat and oat flour by blending oat flakes into a powder, or try spelt or second-grade flour)
- 1 tsp. soda
- 1 tsp. baking powder
- pinch of salt
- 1 cup nuts and dried fruit
Preheat the oven to 180°C. Line a baking pan with parchment paper and lightly dust with flour. Blend the milk, oil, syrup, vanilla, and bananas in a blender until smooth. In a large bowl, combine all the dry ingredients, then mix in the banana mixture. Stir everything well and pour into the prepared pan. Bake for 30 minutes to an hour, depending on the depth of the pan. Check doneness with a wooden skewer or toothpick — the batter of a finished loaf should not stick.
Preheat the oven to 180°C. Line a baking pan with parchment paper and lightly dust with flour. Blend the milk, oil, syrup, vanilla, and bananas in a blender until smooth. In a large bowl, combine all the dry ingredients, then mix in the banana mixture. Stir everything well and pour into the prepared pan. Bake for 30 minutes to an hour, depending on the depth of the pan. Check doneness with a wooden skewer or toothpick — the batter of a finished loaf should not stick.
