Savoury Nourish Banana Bread

Hello dear friends!

Today I am sharing with you a recipe for some delicious savoury ‘nourish’ banana bread!

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To be quite honest, this was a completely random recipe which I put together in under 10 minutes because I was eager for a snack. I turned to my creative brain and combined any ingredients I found in the pantry, and the end result was something so incredibly delicious, fulfilling, high vibrational and decadent that I had to share this with you.

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Initially, I didn’t know what to call this because it was that random, but since the base was made with bananas and gluten free flours, I thought what better name than to call it a savoury banana bread!

If you have watched my previous cooking videos or used my previous blog recipes, you probably won’t be surprised that there are vegetables in this recipe, again. But they truly give this bread an extra bulk and fluffiness, and of course, that touch of #extrahealth. This recipe is also refined sugar free, made with wholesome plant ingredients from Mother Earth. Whether you are making this for yourself, friends, family, children, I am sure this is a recipe for all to be enjoyed, and as a bonus, you get to give the gift of health and joy!

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I truly hope that you love this recipe as much as I do, and if you do use it, I would be beyond happy to see your creations through your tags on instagram!

Sending my love,

Jasmine

xxx


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Savoury Nourish Banana Bread
Recipe By Jasmine Lipska

Time: 50-55 minutes
Makes: 8-10 thin slices

Ingredients

  • 1 banana
  • 2 dried figs*
  • 3/4 cup besan (chickpea flour)**
  • 1 cup oat flour
  • 1/3 cup whole rolled oats
  • 1/3 cup water
  • 1/4 cup natural peanut butter ***
  • 1 tsp baking powder
  • 1 carrot, roughly chopped
  • 1 cucumber, roughly chopped

Method:

  1. Preheat oven to 180 degrees celsius.
  2. In a food processor, add in the banana, dried figs, besan flour, oat flour, water, peanut butter, and baking powder, and blend on high for 2-3 minutes until a smooth batter is formed.
  3. Add in the carrot and cucumber and pulse on high for another 1-2 minutes until all ingredients are well incorporated.
  4. Remove the blade from the food processor and add in the remaining whole rolled oats, and stir with a spatula to combine with the mixture. The mixture should be smooth and slightly thick.
  5. Pour the batter into a lined baking tin and bake in the oven for 35-40 minutes, or until a toothpick comes out clean when poked inside.
  6. Let cool before serving and enjoy by itself or with your favourite toppings!

Notes:

  • *You can substitute this with any other dried fruit (e.g. dates, sultanas, prunes, etc).
  • ** You can substitute this with any other flour.
  • ***You can substitute this with any other nut or seed butter- just keep in mind the flavour may turn out differently.
  • I enjoyed my slices with toppings such as coconut yogurt, coconut shreds, cacao nibs, and more peanut butter.
  • You can also add in chopped nuts, seeds, or other dried fruit into the batter before baking 🙂
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