Deux Bananes S'il Vous Plait

Brown 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
  1. Preheat the oven to 350F. Grease a loaf tin with a bit of solid coconut oil.
  2. 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.
  3. 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.