Note in advance: Here is a very cool list of things you might want to consider purchasing.
I know, this is an interesting name for a banana bread, but if you knew what this bread has inside and what it actually tastes like, you will be blown away. Get ready, friends, because this bread is
- sugar free
- vegan and
- soy free
and the result of about 3651 trial rounds. When I realized that my bread (or cake, as some call it) was vegan and sugar-free, I made it gluten-free, too, so we can all enjoy it with a clean conscience.
In the past months I made the conclusion that 90 % of vegan baked goods are good, but in a vegan way good. My dad is not completely wrong when he says that vegan desserts taste vegan and he clearly prefers the non-vegan variety of sweets and cakes.
But this bread is different.
My motto some five years ago was along the lines of “the more work you have cooking or baking something, the better’, but in times of exams, seminar papers and presentations there is not much room for this motto anymore.
My aim at mixing those ingredients together to make this bread was to keep it as short and simple as possible. I used to mash the dates and bananas with a fork and grate the zucchinis, but the consistency will never be as creamy as the one attained when mixed in a blender and also: time.
Makes one loaf
- 1 tsp chia seeds (+ 100 ml water)
- 50 g zucchini (about 1/3 of a whole)
- 1 medium-sized banana
- 5 fresh, pitted dates
- 50 g dessicated coconut (3/4 cup)
- 50 g ground nuts, like almonds or cashews (1/2 cup)
- 50 g gram flour (1/2 cup)
- 50 g teff flour (1/2 cup) – if not gluten-free, you can substitute it for plain flour
- 1 tsp baking soda
- a pinch of salt
- 1 tbsp apple cider vinegar
- 50 g canola oil (1/3 cup)
- optional: cinnamon or/and ginger powder, chopped walnuts
Put chia seeds and water in the blender, let sit for about 5 minutes.
Add the roughly chopped zucchini, banana and dates and blend until a smooth paste forms. Preheat the oven to 180° C (350° F). In a bowl, mix all the dry ingredients. Add the banana-zucchini-paste, vinegar and oil (and spices or chopped nuts, if you like) and mix until well combined.
The consistency of the batter should be in between the one of a cake and a bread (=not liquid, but you should still be able to mix it with a spoon. If this is not the case, add some more water).
Pour the batter into a loaf pan lined with baking paper and bake for 35-40 minutes.
The bread is best the day after baking (up to a week, if you won’t have eaten it by then).