31 aug The Unbeatable Semisweet Bananabread
Bananabread just never. ever. gets boring.
This morning I decided to hit the gym and treat myself after with a bag full of fresh market fruits from the Albert Cuyp Market.
There is just one word what pops into my mind when I saw these spotted bananas (and fresh figs, lemons, incaberries and peaches) : BANANABREAD!
I made a variation on the amazing bananabread which is an old time favourite of mine. This one is moist, not that sweet and perfect for breakfast, to have as a snack or delightful to bring to a birthday to share with friends!
Seriously, it is so easy to make and looks and tastes só good. Besides the banana’s, I’m pretty sure you will have the ingredients in your kitchen already!
- 200 grams buckwheatmeal
- 50 grams oatmeal
- 50 grams wheatflour
- pinch of salt
- pinch of cinnamon
- teaspoon of baking powder
- 5 spotted banana’s + 1 for the topping
- 3 tablespoons of room-temperature coconut oil
- 4 pitted medjool dates
- sunflower seeds (nuts, oatmeal, cranberries anything you like)
–Preheat your oven to 180 degrees. Grease a loaf pan and cover with baking sheets.
-Mix all dry ingredients in a big bowl. Mix all wet ingredients in a food processor and add the mixture to the dry texture.
-Pour batter into greased loaf pan. Slice the last banana into half in the length (see picture) Bake for 45-50 minutes and check with a toothpick if it gets out clean.
-Let cool down and cut into slices!
The banana on top gets so moist while baking and fits perfectly with the semisweet bananabread.
Right this moment, I am (unfortunately) enjoying my last slice bananabread.. That’s the only disavantage: when you baking this bananabread, everyone screams for more:)