Feeling so productive today, so happy to catch up with the recipe posts!
In Mexico (most probably in other parts of the world too), Valentine’s Day is also the occasion to celebrate friendship. There was a secret friend organised at school, each child brings something to another one. In my older daughter’s class, we all agreed that instead of buying something, we will have the children prepare something for their special friend. My daughter wanted to bake something.
As I often buy bananas to hand over to the beggar children I see at traffic lights, I sometimes end up with a lot in my house. They are not always there and sometimes I cannot stop otherwise, the car on my back would kiss the tail of mine.
Baking banana bread is the best way not to let them go waste – we try not to waste food as we appreciate to be able to eat our fill.
This is another recipe to use the leftover almond pulp from the milk I make. I readapted it from the original recipe that I shared on my Instagram last year and decreased the amount of sugar to achieve an even healthier version. We cannot tell there isn’t much sugar in them thanks to the bananas and raisins that naturally sweeten the bread.
170 g of almond pulp
250 g of whole-wheat flour
50 g of melted coconut oil
5 over-ripped bananas
100 g of coconut sugar + 50 g of muscavado sugar
2 tsp of vanilla extract
1 tsp of baking powder + 1 tsp of baking soda
1 pinch of salt flower
Prepare all the ingredients and preheat the oven at 360°F or 180°C
Rehydrate the raisins by covering them with water and bring the pan to a boil, then let it cool
In a large bowl, mash the bananas with the sugars until there is no big chunk left
Add in the flour, the almond pulp, the coconut oil, the vanilla extract and the salt. Mix well
Add the eggs, one at a time, and combine well
Drain the raisins and add them to the bowl
Finally, add the baking powder and baking soda, mix well until well incorporated
Line your 2 moulds with parchment paper and transfer the mixture into them
Bake at 360°F or 180°C for 45 minutes – in Mexico City I bake for 55ish minutes, use a toothpick to check if it’s cooked in the middle
Take the breads out of the oven and let them cool on a wire rack before enjoying them
This banana bread is so moist, I can’t believe it has 25g of oil in each!