Have you ever walked past the fruit area in a shop, wondering who on earth would possibly buy THESE bananas? Already brown and even large black dots all over? Well,… I would. What?? Mustn’t they taste horrible? They are practically compost!? Well,… that completely depends on your way to “recycle” that “compost”…
There are quiet a lot of recipes that actually ask for an overripe banana :–) This particular recipe that I want to share with you today even needs three. And once you tried it, you will probably want to buy ALL those “ready-to-compost” bananas in the shop, because you will feel the urge to repeat this recipe on a regular basis. Or at least store some extra portions in the freezer ;–)
May I introduce to you my favourite banana bread in the world:
Nutritious, wholesome, not too sweet, with crunchy extras on top and simply yummy! These days I bake it all the time. It is based on whole spelt flour, rolled oats and for sweetness overripe bananas plus dates. Super easy and quick to make – just blend up all the ingredients, transfer to your baking tin and wait for the gorgeous smell that will be released from your oven and fill your kitchen with pleasant anticipation :–) My 2-year-old loves it too, which is great, as it is a handy, healthy snack for when we are out and about.
But mostly it is part of our cosy, relaxed weekend breakfasts. A thick slice of banana bread with a bit of butter and fresh fruits (love strawberries!)… perfect addition to any breakfast arrangement ;–) Which is the reason why I wanted to share this recipe before we all go into our father’s day food preparations. So when you see those browning bananas on the way to buy all the necessary breakfast/brunch/afternoon-tea/evening-goody items: see their potential and give them a chance to turn into something really delicious and possibly the star at the table! Besides your father of course ;–)
Unfortunately, my dad and even the second “father-person” in my life – my husband, papai to our son – both don’t like bananas too much. Therefore it won’t appear in our father’s-day plans this weekend. Actually, I might just sneak some in anyway… for the benefit of all the rest of the crowd ;–)
Banana-averse or not – let’s thank our fathers for their unique ways of loving us and taking care and supporting us. For all these special moments we share in happy times, in sad times – or even just those lazy-comfy-couch-minutes, watching a well-loved old TV series for the 10th time. And for their wisdom and advise that help us find our way in life :–)
Hope you all have a wonderful day with your dads and kids!
Ingredients:
- 1 1/2 cups (approx. 3 medium sized) OVERRIPE banans
- 8 dates, pitted
- 1 cup rolled oats
- 1 1/2 cups whole spelt or whole wheat flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/3 cup milk of your choice
- 1 tbsp olive oil
- 1 – 2 handfulls of walnuts or pecans
Directions:
- If your dates are not soft and you do not own a strong food processor, I recommend soaking them in water. Drain once soft enough to be handled by your food processor.
- Preheat your oven to 175 °C top-bottom-heat and lightly grease or line a rectangular cake tin with baking paper.
- Add all ingredients except the walnuts/pecans to your food processor. Process until a smooth batter has formed.
- Pour the batter into the cake tin and decorate with the nuts.
- Bake for approx. 50 minutes. To be sure of the right moment to take your beauty out of the oven, insert a toothpick into the middle of the bread. If it comes out clean, it is ready for the breakfast table ;–) Transfer it to a cake rack for cooling. Enjoy!