Hello everyone ! Zurich is cold, rainy and windy, with the occasional snow storm. I spend my free time warming up with ovens and cake tins. As my workload intensifies, I enjoy more manual and meditative activities such as cooking. No one dares to distract me while I’m in the kitchen! Cooking is like therapy. It is relaxing, giving me the opportunity to practice gratitude – towards life, towards the farmes who grow my food – and it anchors me in the real world, whereas my PhD work can sometimes get very abstract.
I have simplified my pantry. I don’t buy flour any more (except chickpea or chestnut flours), I grind it myself in the blender. I use whole grains (wheat, buckwheat, spelt) or flakes (oats, quinoa). I always buy grains or flakes anyways: Why buy flour with a margin? For this banana bread, I use ground oatmeal, which I always have on hand. If it sounds too complicated, replace it with the same weight of wheat or spelt flour. They even raise better than oatmeal flour. Avoid flours such as buckwheat or chestnut, whose taste is too strong.
A good banana bread means ripe bananas and chocolate chips. I rarely have the latter on hand, so I opt for delicate spices. Raisins and nuts would be a tasty addition. The more adventurous can then try those banana peel muffins, which help reduce waste as well!
Makes 1 loaf
- 250 g oatmeal
- 1 tsp baking soda
- 1/2 tsp ground cardamom
- 3 overripe bananas
- 1 apple
- 30 g ground flax seeds
- 40 ml water
- 1 tbsp unrefined cane sugar
- 2 tbsp almond butter
- 2 tbsp oatmeal
- 2 tbsp apple cider vinegar
Preheat the oven to 180 ° C.
Grind the oatmeal into a flour. Add the baking soda and cardamom.
Peel and slice the bananas, and crush them with a fork on a plate. You get a fairly liquid puree.
Cut the apple into pieces. Blend into a liquid with the ground flax and water.
Add this to the flour, and the bananas, sugar and almond butter. Combine well.
Add the oatmeal and apple cider vinegar and combine again.
Pour into an oiled cake tin and bake for 40 minutes (more or less, depending on the oven).
Allow the cake to cool before unmolding or cutting.