Oops, forgot about the bananas....again. Now, you don't have to throw out those brown bananas away because the browner and riper they are, the sweeter your banana bread will taste! Food waste is something I am passionate about, so I wanted to share some recipes that will help reduce your kitchen food waste. As much as I love to compost, I prefer to eat all my food, even before the compost option.
I also like to use ripe bananas as an egg substitute for vegan recipes. Use 1/2 banana for one egg. It works great for recipes where you don't mind a little banana flavor to come through. For the banana bread recipe below, I use a "flax-egg" as substitute.
This is a vegan banana bread recipe that I have been using for many years.
1⁄2 cup coconut oil, melted
1 cup granulated brown sugar
(one "flax-egg" equals: 1 TBSP flaxmeal + 3 TBSP water)
3-4 verrry ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
1⁄2 tsp salt
1⁄2 tsp vanilla
**Optional additions: Nuts, seeds, coconut flakes, chocolate, dried fruit
Spring is here! I like to pick edible flowers from my garden to press into the dough. Here we have Violas, Calendula, and Sweet Alyssums. Who loves to eat beautiful things!? The results are artsy, decorative, and fun.
Preheat oven to 350º F
Combine bananas, coconut oil, flax-eggs, and sugar.
Sift together flour, soda and salt. Add to wet ingredients mixture.
Mix until combined. Leave some texture. Do not overmix.
Pour into greased or non-stick loaf pan. (**You can also use a muffin tin, which requires less bake time, 20-30 min.)
Press edible flowers onto dough.
Bake for 55 minutes.
Keeps well, refrigerated or frozen.