It’s banana week here at the good beet. Why you ask? Well take a look below.
I always have good intentions of eating the bananas that I buy from the store. They seem to serve as convenient snacks more than anything else. Yet I keep buying more than I can manage. I hate being wasteful and throwing out food so I keep putting the bananas in the freezer before they turn bad. Now, I have quite a collection taking up room. Today is the day to starting using them up.
I’m not much of a baker; I prefer to cook savoury dishes. I like to find my own substitutions for a recipe, or get creative and invent something new. For me, cooking has more leeway than baking, where you usually have to follow a recipe to a T. This way I don’t have to worry about completely messing up a dish.
That being said who doesn’t like banana bread?
I do know a few people who are saying, “I don’t” to that question. They probably aren’t even reading this post anymore after seeing that the second word in the title is “banana”.
For those of you still here with me, and who love banana bread as much as I do, let’s dive in. As I was saying earlier before I got distracted I am not a big baker, however, banana bread, cookies and muffins are the exception. Sometimes even a cake out of the box that I can doctor up and make my own. These baked items are difficult to mess up as long as you have your balance between dry and wet somewhat intact.
Today I made eggless banana bread. I was not trying to go vegan or healthy, heck I subbed in whole milk yogurt for the eggs. I didn’t have any eggs and instead of going out to buy some, I decided to see what else I had around that could be used as the binder. This is how I do most of my cooking and baking, if I don’t have one or more ingredients, I always try to see what I can add in its place. The only problem with this is if the recipe is AMAZING, it can rarely be duplicated if I don’t write down how I made it.
Everyone has his or her version of banana bread, their tried and tested. Today I wanted to step away from the traditional. Since holiday time is near, I wanted to stick to warming spices and goodies such as the candied ginger and chocolate, (because banana bread has to have chocolate!) and so this spiced banana bread was created.
I made my own oat flour for this recipe. Before you are scared off, there’s really nothing to it. Raw oats and a food processor or blender, then process until it’s a fine powder –that’s it –oat flour. If taking another piece of equipment out is too much of a hassle by all means you can easily stick to one type of flour. Some days I would agree that I wouldn’t want to clean another appliance if I didn’t have to. I have a mini food processor that is perfect for instances like these.
I also use a lot less sugar than other banana bread recipes call for. This is a personal preference and I realize it may not be to everyone’s taste. In this case, the sweetness will come from a combination of sugar, chocolate chips and candied ginger. I usually cut the sugar in most recipes or substitute it for a more natural source of sweetener such as maple syrup, which by the way would be amazing in this bread (and I’d love to know in the comments section if you have tried this substitution).
This banana bread is easy to throw together. It’s delicious on its own, or you could make it really decadent and spread some cookie butter on top. This is how we enjoyed it. If you haven’t tried banana bread with cookie butter, it’s life changing!