deux bananes s'il vous plait November 9, 2009
Posted by molly in : desserts , trackbackbrown spotty bananas are the WORST. they’re mushy, they’re ugly, and they’re more like baby food than delicious fruit.
WRONG. when bananas get this way, i only get one thought in my mind: banana bread. it’s happened before and it will definitely happen again. there is nothing better than the smell of freshly baked banana bread.
there’s also nothing better than a new cookbook filled with recipes you can’t wait to try. enter babycakes. it makes me wish i lived in new york (or la soon!), because not only do they make celebrity-endorsed vegan cupcakes, they also make everything nice and healthy, gluten-free, oh and SOY-FREE. this is a wonderful miracle and doesn’t require too many fancy ingredients. just a bit of elbow grease really.
and can i just say, i thank my lucky stars to live in the uk because they have this wonderful invention called self-raising flour.
banana walnut bread
based on the babycakes recipe that mary-louise parker is a fan of.
the particulars:
- 2 cups self-raising gluten-free flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup coconut oil, melted
- 2/3 cup agave nectar
- 2/3 cup rice milk
- 1 tsp vanilla extract
- 1 1/2 cups mashed bananas
- 3/4 cup chopped walnuts
- preheat the oven to gas mark 4. grease a loaf tin with a bit of solid coconut oil.
- in a medium bowl, mix together the flour, salt, and cinnamon. add the 1/2 cup oil, agave nectar, rice milk, and vanilla and stir until smooth. fold in the bananas and walnuts until they are evenly distributed throughout the batter.
- pour into the loaf tin and bake on the center rack for 45 minutes, rotating after 20 minutes. the finished loaf will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
lesson learned: coconut oil makes a seriously tasty difference in baking. i’m convinced.
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