In previous posts we had been on and on about how mind-blowing Costa Rica is for foodies: thriving with fresh fruits, vegetables and fish. The Playa Bejuco area is a paradise for conscientious eaters.
At EcoVida we have our own banana trees and organic edible garden, which inspired us to cook this tasty banana bread .This recipe is vegan-friendly, healthy, organic, sugar free, super thrifty and can be easily transformed into gluten-free as well.
So, what are we waiting for? Let’s do it!
You are going to need these ingredients:
2 tbs flaxseed / linaza
6 tbs warm water
1 1/2 cup overripe bananas (about 4 big bananas)
2 cups wholemeal flour
1/3 cup oil
1/2 cup sugar (optional)
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1 tsp salt
Any desired toppings, like nuts, almonds, coconut, flaxseed
And these are the directions:
First we will need to soak add the flaxseed (in order to activate them)by mixing it with the warm water and let it stand for at least 10 minutes. The flaxseed will release a gel that will keep the preparation together. If you don’t want to make it vegan, you can replace the flax seed with 2 beaten eggs. At the same time, preheat oven to 180°C and lightly grease a medium loaf pan.
In a large bowl, combine all the dry ingredients (flour, baking powder, sugar, spices and salt). Note: You can use any other flour of your choice instead of the wholemeal one and you can skip the sugar if you prefer.
Stir the flaxseed with the water, oil and the bananas. You can either use a mixer or a blender. Note that the riper the bananas are, the sweeter the bread is going to be.
The riper the bananas are, the better.
Pour the wet mix into the dry one and stir thoroughly. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
The final mix should look really moist
Bake the loaf for 45 to 55 minutes, until lightly golden and firm on top.
Note: This recipe was adapted from the original from http://recetasveganas.blogspot.com