Good evening friends,
I’ve been familiar with the word Banana bread for quite som time now but I still remember the when we first met. You were sweet, moist, hearty, addictive and kinda easy – it was love at first chew. Since then we’ve had a on and off relationship and we are definitely ON tonite.
So, as you might know I live at two addresses. The pink house far out on the countryside, which is HOME and then we have a flat in the city where one of our restaurant is located. Jumping between these two means carrying clothes, food, gadgets and not having clue what is where. So today when cravings kicked in I didn’t have much to play with but I did have overripe bananas, peanut butter, dates and pecan nuts lying around which resulted in this epic thing. It is sweet, chunky, satisfying as nothing before and maybe the best banana bread I’ve ever made. So lets get started.
3 ripe bananas
1-2 tbsp peanut butter (I used an chunky, organic unsweetened kind)
4 dates – pitted (preferable medjool dates)
1 1/2 cup buckwheat flour
1 cup nut milk (I used almond)
2 tsp baking powder
1 handful of crushed pecans
a large pinch of vanilla
a pinch of salt
Put your oven on about 400 fahrenheit. Grease a bread loaf pan with a drop of cocout oil or use a silicon mold. Mix the bananas smooth, transfer into a bowl and stir in the peanut butter and nut milk. Chop the pitted dates roughly and add to the bowl together with buckwheat flour, baking powder, pecan nuts, vanilla and salt. Pour the mixture into your pan or mold and top with sliced banana, small dollops of PB, chopped pecans and finish of with a drizzle of maple syrup and a little pinch of salt. Bake for about 35-45 minutes and let cool for at least 30 minutes before cutting it to let it shine from its brightest side. Too freaking good and its a must to try slightly warm with a layer of peanut butter.
And hey, if you’re not a fan of buckwheat flour you can easily replace it with oat flour.
Enjoy and have a gorgeous start of the week.
Love and Light,