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It’s been a while since we sent a recipe your way as the IHS team has been tied up with all kinds of exciting projects, but we couldn’t let National Vegetarian Week and International Baking Day pass by without an IHS favourite to mark both occasions!
So here is our take on a delicious classic – Banana Bread. This version is refined sugar, egg, oil and butter free so is great for vegans and those on an egg free diet. It is also SERIOUSLY moreish and family friendly…..so don’t expect it to last long!
We like it best spread with lashings of peanut butter…..and have been known to throw dark chocolate chips in to the mix too! Let us know what you think.
2 tbsp flax seeds (ground) + 6 tbsp water
2 cups whole-wheat flour
2 cups mashed banana (preferably overripe)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Himalayan rock salt (optional)
1/2 tsp cinnamon
½ tsp nutmeg
1/4 cup finely chopped dates
1-2 tbsp sesame seeds
1. Pre-heat the oven at 150 degree Celsius and grease a loaf tin.
2. Mix ground flax seeds with water, stir well and set aside until the mixture thickens (at least an hour).
3. In a big bowl and mix the flour, baking soda, baking powder, salt and spices.
4. Add the chopped dates and stir together.
5. Add the mashed banana and flax seed/water mixture and stir until everything is combined. It will form a fairly solid dough but don’t be tempted to add any more water and do not over mix.
6. Fold the dough into your greased loaf tin and sprinkle sesame seeds on top.
7. Bake for 50 to 60 mins until it is risen, crusty and golden on the outside. A toothpick inserted right in the centre should come out mostly clean when the loaf is cooked (although we find even if it sticks a little the loaf is done after this time and just a little gooey in the middle…which we like!).
8. Turn the loaf out onto a cooling rack to cool. It can be sticky and hard to cut when it’s still hot.