Since becoming more aware of the man-made damage that has been created to our environment, I have been stepping my game up to do even more to help make a difference to our eco-system and food waste in this country. Now, I do not like to waste food. It is not in my nature to part ways with ingredients unless it is absolutely necessary because they are no longer edible (insert teary eye emoji here).
Pretty sure that this idea is not a brand new concept to anyone but one of my absolute favourite ways to reduce food waste, is to use up overripe bananas to make some delicious bread out it!
I created a recipe for banana bread way back at the beginning of this blog, but it is time for a revamp as I have learnt a whole lot more about baking and nutrition since then. My new take on banana bread is gluten-free and can also be 100% vegan if that is your way life too! Either method creates such a scrumptious loaf that is perfect for any time of day. It is by far the better bread because it packs in so much taste and has a lovely texture both inside and out!
- 100g GF self-raising flour
- 80g ground or chopped pecans/walnuts
- 2 large ripe bananas
- 2 tbsp maple syrup OR honey
- 2 tbsp flaxseed + 4 tbsp water OR 1 free-range egg
- 30g vegan butter OR dairy butter
- 1 1/2 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder
Top before baking
– Either one banana chopped in half OR chopped pecans OR both!
- Preheat the oven to Gas Mark 5 or and line a bread baking tray with parchment paper.
- Mash the overripe bananas down in a bowl to make a smooth ‘paste’ and leave to one side
- Sieve the flour, spices and baking powder into a large bowl and gently mix together.
- Melt the butter down to a liquid form either in the pre-heating oven or in a microwave for no more than 20-25 secs .
- Add the melted butter, maple syrup, and vanilla extract into the mashed banana and stir gently.
- Now combine the banana mixture into the large bowl and mix together until combined well. It should form quite a smooth and thick texture.
- Pour the mixture into the baking tray, making sure that it is spread evenly.
- Just before popping in the oven, add your topping(s).
- Bake for 30 minutes. Check your bread before removing from the oven to ensure that it is baked all the way through. If needed continue baking for a further 5-8 minutes until it is right!
- Leave to cool in the baking tray before removing and slicing up to serve.
If you give this or any other one of my recipes a go, I would love to hear from you about what you think! Tag me on Instagram @thegrowingbutterfly or even give this post a share on social media – be amazing to have your approval!