Accidentally Oil-Free Banana Bread

 

I hummed and hawed about this post because it’s essentially a banana bread gone wrong. So eager was I to wrap my greedy lips around a slice of sweet, fruit-filled bread I boshed it together in mere minutes before popping in the oven only to realise several minutes later that in my hunger induced haste I’d forgotten to add the damn oil. Now I’m sure there are many of you who will probably be glad of this mishap – after all, less oil means less fat and a marginally healthier slice of sugar-coated bread…. wait – but I happen to be one of those people who will, on occasion, sacrifice ‘health’ for taste. I’ll just try to ensure I make better choices elsewhere to make up for it.

 

Anywho, it also dawned on me that maybe the real reason behind me not wanting to publish this recipe lies in the unobtainable realms of perfection. In my eyes the recipe was flawed, the images too and not far behind it was my continually wavering confidence that often has me thinking ‘why bother, there are hundreds, if not thousands, of other bloggers out there who do what I do better?’. And here’s when I had my (I exaggerate) epiphany. Accidents will happen. Accidents do happen. But sometimes you come out the other side a little wiser and little less hard on yourself. Making the occasional mistake doesn’t define who you are any more (or less) than a blog does – and why should I curate this space (or any of my other social media outlets) to the extent where you don’t see all the bad bits too?

 

Thankfully, as I get older though I’m becoming more and more comfortable with all those flaws, and I’ve actually grown to, dare I say, like them – and I’m not just talking about recipe mishaps here either. An interesting article I read in the recent issue of Darling talks about how we are living in the age of narcissism. We’re constantly presenting a version of ourselves to the world, hoping to get some validation in return… ‘how many likes did I get? how many followers do I have? etc etc. I’m as guilty as the next girl of becoming consumed with myself and truthfully it’s suffocating and kind of horrible. So why do we do it? It’s like masochism on a daily basis and I for one am officially out. That doesn’t mean I’m not going to blog or stop posting pictures on Instagram but I want to do it because it pleases me to have a place to collect memories, thoughts and inspiration – not because I want other people to ‘like’ it and therefore ‘like’ me.

 

So yes, this banana bread might be lacking in the oil department but even still it was an unexpected triumph. Terrific texture, perfectly moist and packed full of flavour – the glaze wasn’t half bad either. Y’see?! Things we might initially view as failings can sometimes turn out to be a surprising (and tasty) winner – perhaps I need to apply this logic to the rest of my life too.

 

 

what you’ll need

200g wholewheat flour

100g rye flour

1 1/2 tsp baking powder

3/4 tsp bicarbonate of soda

100g brown sugar

1 tsp vanilla extract

3 ripe bananas

175ml coconut milk (or alternatively add 125ml coconut milk and 50ml sunflower oil)

 

for the glaze

100g confectioners/powdered sugar

1 tbsp maple syrup

1 tbsp coconut milk

 

what you’ll do

pre-heat the oven to 200 degrees celsius/390 fahrenheit

 

mix the flours, baking powder and bicarb in a large bowl. mash the banana in a separate bowl and whisk in the sugar, extract and coconut milk.

 

make a well in the centre of the flour and add the banana mixture. gently fold before transfering the thick batter into a greased loaf tin. bake for 30-40 minutes.

allow the bread to cool for several minute before turning out onto a cooling rack.

 

whisk the powdered sugar, coconut milk and maple syrup together until smooth. brush over the top of the bread whilst it’s still warm. finish with a final dusting of crushed pistachios.

 

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