I know what your thinking, banana bread gone vegan? What’s next, omelettes without eggs? But the real question is; can you turn overripe banana’s and alternative flour into something as good as your grandmother used to make? You be the judge, but remember the laws of the jungle are sometimes harsh. Don’t take my word for it, try this recipe and if the whole household isn’t swinging to the kitchen, or making monkey sound by the time the sweet smell hits your nose, you can send me to jungle court.
- 1 cup buckwheat flour
- 1 cup brown rice flour
- 1/2 cup coconut oil
- 1/4 cup coconut milk (the canned stuff is creamier.)
- 1/2 teaspoon cinnamon, nutmeg, and cardamon (or chai spice.)
- 1/4 cup almond/peanut butter
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon real salt
- 1 hand full of seeds
Preheat oven to 350º
In a large bowl combine flour, baking powder/soda, coconut milk, cream, and oil.
Mash bananas in a separate bowl (or pan.)
Add bananas to mixture and stir with ape-like force.
Spread mixture into container and sprinkle with seeds.
Bake for 40 – 50 minutes, then remove from oven and set on windowsill/countertop to cool.
Invite hungry monkeys over and serve with yogurt, cream, honey drizzle and maybe even fresh fruit. That’s Bananas!