John Myers
Ingredients for 1 servings:
- 6 bananas, as ripe as possible, approx. 600 g
- 150 ml soy milk (soy drink) or other plant milk
- 1 tbsp lemon juice
- 450 g wholemeal flour, e.g. 50:50 wholemeal wheat and spelt flour
- 100 g flaxseed, whole
- 100 g brown cane sugar
- 3 tbsp cocoa powder, slightly defatted, or carob or leave “white”
- 1 packet of baking powder
- 1 tsp cinnamon to taste, depending on the season also ginger or ginger
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes
low in fat, high in fiber
Preheat oven to 185°C. Blend bananas until smooth. Blend milk with lemon juice. Combine dry ingredients. Knead wet and dry ingredients well. The dough should be sticky, firmer than sponge cake batter and slightly softer than regular bread dough. Line a small loaf pan with baking paper. Pour in the batter and smooth it out. Using a damp knife or kitchen utensil, make a notch lengthwise into the bread. Bake for 60 minutes at 185°C, let cool, and enjoy with Alsan, agave syrup, jam, or simply on its own.
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