I’ve shared a recipe for vegan banana bread previously using the leftover almond meal from making almond milk.
My recipes for things tend to vary constantly – making use of what ingredients I have at the time. So decided to share this winner which has been a favourite these last few weeks.
My other half sometimes laughs that I never make the same dinner twice as I struggle so bad to follow recipes. We now have a “list” of meals he favourites to remind us of what was really good!
I must admit I sometimes make too much food, so constantly getting creative with how to use leftovers. One dish I sometimes make too much of is porridge in the mornings. There might be a little scoop leftover or a whole bowl, depending on how hungry we are. I know I could avoid this by simply measuring stuff but I am the worst for this. I usually go by what I see and what the texture looks like.
So what better way to use up that extra porridge than making banana bread? Simply keep it in the fridge for up to a couple of days until your ready to whip up the loaf.
This vegan banana bread checks two no food waste boxes by using up those spotty bananas that give it an amazing taste. Also using up the porridge that may otherwise have gone in the compost gives it a lovely moist texture. However – I’m sure there are other uses for leftover porridge – like pancakes, cookies etc which I’m yet to trial.
- “Really nice” – Brad LOL
- ” It’s just like cake!” – Brad’s friend LOL
- Reducing food waste
- 3 ripe bananas
- 1 cup cooked porridge
- 1 tsp vanilla essence
- 1 tbsp chia seeds
- 1/2 cup oat milk
- 3 tbsp melted coconut oil
- 1 cup self raising flour
- 1/2 cup spelt flour
- 1 heaped tsp baking powder
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup chopped figs
1) preheat oven to 190c. Add 1 tbsp of chia seeds to half a cup of oat milk and leave to absorb in the fridge for 10 minutes.
2) sort out your wet stuff – mash 2 bananas and mix with 1 cup porridge or whatever your working with. Melt 3 tbsp coconut oil and stir in. Add a drop of vanilla essence. Add your chia mix. Stir well.
3) for the dry stuff- In a large bowl, sift 1 cup self raising and half a cup of spelt flour with 1 heaped tsp baking powder. Add a sprinkle of cinnamon. Add some brown sugar, amount depending on your preferred sweetness. If you’re adding chocolate at the end you can always cut back on sugar completely.
4) add wet stuff to dry stuff and give it a good stir. Add what further additions you would like – be it chocolate chunks, chopped figs or dates, walnuts, raisins.
5) add mixture to a loaf tin. If your feeling fancy, thinly slice some more bananas and top the loaf. This is my favourite new addition to our banana bread recently as it goes really gooey.
6) bake for 45 minutes or so – checking with a clean knife through the middle to check if it’s cooked through. Cooking times will vary depending on your oven.
7) enjoy with a hot cup of tea and try not to eat all of it!
One other thing I’ve added before is the chunky lumps of almond butter that are difficult to spread!