It’s that time again: the bananas have passed their zenith. OK, that’s not quite true. Nevertheless, the point has come where the delicious perennial fruits are brown and too sweet for snacking. There is only one thing that will help to save them from food death: to bake this super tasty, juicy and vegan banana bread!
I baked the first banana bread in 2018. I helped with a running event during the day. Bananas are a popular fast energy source for athletes. Therefore, in the finish area, it was halved and made available for the runners. It came as it had to come: we had far too many bananas and didn’t know where to go. While whole bananas can be donated to the table or are still good at home for several days, half bananas need to be processed quickly.
I ended up at home with a banana box full of banana halves. So I saved at least a few. Banana shakes, banana milk, banana cookies, freezing – everything I thought about I did on the same day. Among other things, a banana bread.
What you need to know about bananas
Bananas are harvested green and then shipped to the country of destination. In ripening chambers they mature until they lie yellowish on the sales tables.
From day to day they become browner, you have certainly already observed. Bananas have a different ratio of starch (long-chain carbohydrates) to sugar (short-chain carbohydrates) depending on the degree of ripeness. If they are still green, the ratio is 20:1, the browner they become, the more the ratio is rotated until it is 1:20. The banana has about 88-100 kcal on 100g, due to the starch-sugar ratio this indication changes depending on the degree of maturity.
The short-chain carbohydrates give our body fast energy – the reason why they are so popular with athletes. The more mature, the better, because strength must first split the body. So before he can gain energy, he has to put energy into it.
The perfect banana for your banana bread
The perfect banana is no longer really yellow, but really nice brown and good muddy. Often, as described, the bananas that have exceeded their zenith at home are suitable for this.
If you want to get extra bananas for your banana bread, you’d like to save the single bananas in the supermarket. Frequently, they prefer to be taken together rather than the individual ones, which means that they end up many times in the ton. Meanwhile, many supermarkets have a box for the single bananas – help to curb food waste!
Freshly bought, the yellow, crooked fruits are not always ripe enough. If they are to mature quickly, lay or hang them near fruit, which releases the gas ethylene. These include apples, cherries or pears.
Why is the banana crooked?
This often asked question, of course, also gets an answer in this context. It’s easier than we might have thought as children. Just as plants grow towards the sun, so do the perennial fruits: the bananas grow in the direction of the sun.
- 150 g spelt flour
- 3 bananas ripped
- 100 g sugar brown
- 1 tsp natron
- 140 g apple puree
- 80 g coconut oil
- 20 g walnuts
- 1 tsp cinnamon
- 1 tsp salt
- 1 banana
- Start by removing the ripe bananas from their skins and placing them in your bowl. Crush them into pulp with a fork.
- Now add all other ingredients and mix to a nice dough.
- Take your box mould and grease it with oil. That way you will prevent your banana bread from sticking.
- Preheat the oven to 170°C circulating air.
- Spread your dough in the box mould. If you like, you can peel another banana, cut it lengthwise and place it on your banana bread. Add a few more walnuts and it not only tastes good, it looks good too!
- Slide your box mould into the middle rail of the oven. After approx. 45 minutes it is ready – bon appétit!