BANANA BREAD 
 
Made infamous in the first Covid lockdown in 2020, banana bread may not be actual bread but this famous recipe is not far off from a quick bread (leavened by baking powder). Banana is the only ingredient in this recipe that is a non-negotiable (I lie – so is the baking powder). For the best flavour, use browning/black bananas.  You can speed up their ripening by placing them in a paper bag with apples – this releases ethylene which speeds things up. I have tried many other methods and I’m sad to say they don’t work – they make the bananas brown and soft but do nothing for the flavour. The recipe is very flexible – use any sugar, any oil and plain (all-purpose) flour or gluten-free flour, which all work fantasically well and you can load it up with any optional extras you like. 
 
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts  
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INGREDIENTS NEEDED 
- bananas, browning, mashed 
- sugar (any type will work) 
- oil, plus extra for drizzling (any type will work) 
- plain (all-purpose) flour (gluten-free plain flour will also work) 
- baking powder 
 
Optional Extras 
- walnuts, pecans or hazelnuts, chopped 
- dark chocolate chips  
- ground cinnamon 
 
EQUIPMENT 
- digital scales [ Ссылка ]
- 2 bowls [ Ссылка ]
- fork 
- tablespoon 
- whisk [ Ссылка ]
- wire rack [ Ссылка ]
- skewer (optional) 
- 900g (2lb) loaf tin lined with parchment paper 
 
SOCIAL  
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