Here I found myself a few afternoons wanting to have something sweet for tea. I entered the kitchen and saw that 2 of my bananas were getting a little too ripe, and my children won’t grab those. So I decided to find a good-banana-recipe excuse, and turn them into something delicious! I made this great banana bread based on Juliana Lopez May -(argentine chef) really great, BTW, and I changed somethings like the nuts on the original recipe, my kids wont eat certain nuts, and me neither, so I switched to seeds and cranberries, that we love. I couldn’t find brown sugar, so I used regular organic sugar and the last change I made was that I swithched to organic oat flour. This is my version of the recipie!
The Banana Bread
400 grams oats flour
250 grams sugar
150 grams mixed seeds of your preference ( I used chia seeds, amaranth, flax, poppy) and cranberries
100 grams of melted butter
2 organic eggs
1 teaspoon sodium bicarbonate
2 teaspoons of baking soda
4 ripe bananas pureed
pinch of salt
Preheat oven at 180ºC. Mix all dry ingredients together; separately mix all ‘wet’, ingredients. Then blend well both mixes. spread some butter on the baking container and then transfer batter.
Thats it! bake for 45′ depending on your oven. check it with a knife. poke the middle when its all ‘grown up’.
I have quite a good library of cook books, because I just love books in general, and I also find very stimulating food photography. In my last post I listed some of the books that I have, that are related to growing your own food. Here I will link some of my favourite cook books with an extra thought put on food photography. So, foodies dive in!!
All these books for me are inspirational and I do consult recipes specially when baking. I like to look for textures,, colours and flavour combinations.