Ultimate Banana Bread by Nourishing Amy

Hello and happy Sunday!

Today’s recipe is from my wonderful friend Amy from Nourishing Amy (@nourishing.amy) and I’m so happy to share it with you, because it’s epic.

There are arguably some recipes that we all should have in our repertoire and one of these is banana bread. We all need a good banana bread recipe for cold winter evenings and a cup of tea, just as much as for summer brunch outside, served with fresh fruit, and for that any-time-of-year moment when we realize those bananas just need to be eaten.

I’ve made this recipe several times and particularly enjoy making it before a trip (nothing better than a chocolate chip version of this moreish loaf on the train or plane 😉 ). It’s super simple, not requiring any outlandish ingredients or a special trip to the grocery store, and can easily be whipped up. It’s also a really great one to play around with – adding chocolate chips, peanut butter, fresh raspberries or all together, depending on what mood you’re in. I’ve also seen Amy do this recipe in muffin version, which always looks incredibly irresistible!

Without further ado, let’s get baking!

Nourishing Amy’s Ultimate Banana Bread

Ingredients:

WET

  • 3 large bananas (the riper the better)
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds (ground flaxseeds will work too)
  • 1/3 cup plant-based milk [I use rice, while Amy loves oat and almond]
  • 2 tbsp olive oil or coconut oil, melted
  • 2 tbsp maple syrup, or coconut honey

DRY

  • 1/4 cup coconut sugar [I’ve also used raw cane sugar]
  • 1 tbsp baking powder
  • 1 tbsp bicarbonate of soda
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups spelt flour*

Optional: sliced banana for topping, ½ cup walnuts, dried fruits, chocolate chips etc. 
Optional: 1 tsp maca, lucuma

* I’ve also tried this with buckwheat flour, which worked really well too. Apparently plain flour also works well, although Amy doesn’t recommend wholemeal flour, as it was a bit too dry.

Method:

  1. Preheat oven to 160Fan/180°C. line a loaf tin with baking parchment.
  2. Mash the banana well in a large mixing bowl until smooth. Add all the wet ingredients and stir until combined.
  3. Leave for 5-10 minutes, then add in the dry ingredients together and mix until fully incorporated.
  4. Add in ½ cup optional extras, if using. The mix will be very thick and seem ‘dry’ but this is perfect.
  5. Pour into loaf tin lined with baking paper, smooth over the top. Add sliced banana on top, if using.
  6. Bake for 30-40 mins, ovens vary, until the top is browning nicely and an inserted skewer comes out clean. Keep checking the cake very 5 mins if it’s not done and add some foil to cover if it is getting too dark on top.
  7. Leave to cool on a wire rack. After 10 mins, remove from the tin and peel away the parchment. Allow to cool fully before storing in an airtight container for up to 5 days. It freezes well in slices too.

To serve, eat as is, or slather on some peanut butter, chocolate and raspberry chia jam, as I like to do 😉

Hope you enjoy and don’t forget to check out Nourishing Amy for more plant-based goodness, wonderful recipes and lots of feel-good vibes!

xoxo

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Guest Recipe: Vegan Banana Coconut French Toast by Bianca Zapatka

Hello and happy Sunday evening!

It’s time to share with you another guest recipe – one that I can’t believe I’ve lived this long without: Vegan French Toast! This is something I didn’t think I would be eating after going plant-based, and it completely slipped off my foodie radar. Until, that is, I discovered Bianca Zapatka’s blog full of beautiful, mouthwatering recipes – including an irresistibly simple and incredibly delicious version of French Toast, using ingredients you probably have on hand.

I’ve made it twice this past week and it’s made me so happy both times 🙂 I’ve had it topped with sliced banana, berries/ chia jam, a drizzle of peanut butter and some maple syrup (this was more for decoration purposes, as the toast is perfectly sweet enough without it). Definitely give it a go, and don’t forget to tag @fitness_bianca if you share your toast on instagram 😉

Ingredients:

  • 2 slices toast (I used wholewheat)
  • 1/2 ripe banana (you can slice the other half for decoration) 
  • 75 ml plant-based milk (I used unsweetened rice milk)
  • coconut oil for frying
  • Optional: vanilla, cinnamon, desiccated coconut
  • Ideas for toppings: berries, sirup, granola

Note: I also added 1 tsp of ground flaxseed (for extra nutrition) and 1 tsp lucuma (for extra sweetness), both are completely optional however.

Method:

  1. Mash banana in a deep plate. Add milk, (vanilla and cinnamon) and stir. (This is also where I added the ground flaxseeds and lucuma). 
  2. Spread coconut flakes on a baking paper. (The recipe also works without coconut).  I omitted them, but if you’re a coconut lover, go for it! 😉 
  3. Heat up coconut oil in a pan.
  4. Dip the toasts into the “banana milk” mixture and coat with coconut flakes.
  5. Fry for about 3-4 minutes from each side on medium heat until lightly brown.
  6. Place your french toasts on a plate and drizzle with agave syrup. Serve with berries, granola, remaining coconut flakes or other toppings as desired and enjoy!

 

Happy French Toasting!

xoxo

 

 

Blackberry Vanilla Cake – The Zesty Lime

Hi guys 🙂

Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).

Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven! (My student flat’s kitchen reflected the widespread prejudice that students only live off of ramen noodles and microwave pizza).

I’ve been back in Switzerland for two weeks, and have already made this cake twice – if that’s not love than I don’t know what is 😉 It’s definitely a keeper, and I can’t be more pleased to share it with you today:

Ingredients:

  • 1 3/4 cups gluten-free flour blend
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp cold water)
  • 1 cup oat milk (or other non-dairy milk)
  • 3 tsp pure vanilla extract
  • 1/3 cup coconut oil (melted)
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 cups fresh or frozen blackberries (+ 1/2 cup)

Topping:

  • 1/2 cup coconut condensed milk
  • 3-5 tbsp freshly squeezed lemon juice

 

Instructions

  1. Preheat oven to 180 ° celsuis.
  2. Make a flax egg by combining 1 tbsp milled flaxseed and 2 tbsp cold water in a small bowl. Stir together and let sit to thicken up.
  3. Sift flour into a large bowl, then add rest of dry ingredients- coconut sugar, baking soda, baking powder, and salt. Stir together well.
  4. Make a crater in the middle of the dry ingredients and whisk in the flax egg, non-dairy milk, vanilla, melted coconut oil, lemon juice, and apple cider vinegar.
  5. Lightly grease a 7-9 inch pan (round or square, depending on which shape you prefer) with coconut oil and pour the cake batter in.
  6. Sprinkle the 2 cups blackberries into the batter, pushing some underneath so they will be baked through the cake and not just on the top. Save the 1/2 cup to sprinkle on top part way through baking if the batter rises to cover all the blackberries.
  7. Bake (1 hr 25 mins) on the middle rack of the oven. If using a spring form pan, place a baking tray underneath as it may leak. After approx. 55-60 mins check the cake, since baking times may vary depending on your oven and exact size of pan. Check every 10-15 mins until cake is fully baked.Remove cake from oven and cool for at least 30 mins. *Note* As oven temperatures can vary so much, I recommend checking earlier already – the cake only took 30 minutes to bake in my oven.
  8. For the topping combine the coconut condensed milk with the fresh lemon juice and combine. Set aside whilst cake cools. Then serve with lemon drizzle and fresh blackberries.

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Happy Baking!

And don’t forget to tag the lovely Rebecca (@thezestylime) if you post your blackberry cakes on social media! 🙂

xoxo

 

Double Chocolate Chunk Brownies by Leitchy Creates

Is there anything better than chocolate brownies? Double chocolate chunk brownies of course!! 

… Which is why I’m so excited to be sharing this recipe by my wonderful friend, gifted chocolatier, raw treats creator and boss lady Jordan Leitch from Leitchy Creates. If you’re in Sheffield, keep your eyes peeled for her stalls where you can buy her fabulous creations. For the rest of us, luckily her artisan chocolate boxes are available to order online. I’ve had two of them and they were both an absolute delight (trust me, I’m not just saying that because she’s my friend 😉 ) She also shares tons of inspiring recipes, so definitely go check her out! Hope you enjoy these brownies and have a wonderful day! xoxo

 

Morning morning! I thought I’d share a wonderfully indulgent, luxury, gooey, moist, fudgey, rich and all round incredible brownie recipe to get you through the week! These warm are some what magical! Drizzle them in nut butter and nice cream and you’ll be in a really magical wonderland! Trust me, these may be the best brownies you’ll ever make! Big statement I know and because I don’t know how wide your brownie pallet is, I’m going with may… But be sure to let me know if they’re the best! Because they’re certainly the best I’ve ever had!

INGREDIENTS – MAKES 16

1 can of butterbeans, drained and rinsed

220g ground almonds

80g buckwheat flour

85g raw cacao powder

2 pinches of salt

300ml hazelnut milk

60g coconut oil

100g almond butter

100ml maple syrup

100g coconut sugar

1 tsp vanilla extract

45g raw chocolate, cut into chunks – I used Well and Happy zesty bar

METHOD

Preheat the oven to 180 degrees and line a square tin with parchment.

Pop the first set of ingredients into a food processor and blend until combined and smooth.

Pop the second set of ingredients into a small pan and place over a low heat.

Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.

Add the chocolate chunks and pulse to combine.

Pour the brownie batter into the lined tray and level with a spactular.

Pop in the oven for 25 minutes – cooked through.

Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.

Try warm with cinnamon nice cream!

Enjoy,

Leitchy xx

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Fudgy Brownies

Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food. These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again!
Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy! xoxo