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.
- 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 350F. 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.