When I was a kid, my favorite thing to do was baking cookies and cakes. Not just because I could eat a whole bunch of them afterwards, but also the whole process of making something from scratch was amazing. I could put some flour, eggs and butter in a bowl and the end result was an amazing goodness. And a very dirty kitchen that I sometimes forgot to clean (sorry mom and dad). After a while I got a little bit crazy and started to make things without a recipe, which didn’t always turn out very good. I did however always like the taste, just because I made it myself!
When making this banana bread the same thing happened. I found a brown banana somewhere hidden in my pantry and decided I needed to make something with it! Without thinking I added other ingredients. After, I told Julia (the other Kwiek girl) happily about the banana bread I made, and that it would be perfect for our website. Only one problem; I had no idea how much I used of the ingredients… Oops…
So the experimenting began, and we figured out the measurements! Hurray! This whole problem is a bit of a luxury because I ended up with two of these tasty banana breads! Which makes me and the people around me very happy. This banana bread is sweetened with banana and maple syrup and then combined with nuts, raisins and rye flour.
for 1 bread
3 bananas + 1 for topping
100 ml coconut oil (+ extra for greasing)
70 ml maple syrup
300 gram rye flour
1 tsp baking powder
Small handful of mixed nuts and raisins (roughly chopped)
1 tsp cinnamon
Pinch of salt
Preheat the oven to 170 degrees (340 fahrenheit). Mash 3 bananas with a fork and combine it with the maple syrup, eggs and coconut oil. Sieve the rye flour and fold it into the mixture together with the baking powder and cinnamon. Add a pinch of salt and most of the nuts and raisins. Grease a cake tin with the coconut oil and add the mixture into it. Add the rest of the nuts and raisins as a topping and slice the last banana horizontally and place on top of the banana bread. Put in the oven for about 40 minutes (cooking time may vary depending on how big the oven tin is. You can use a small knife to see if the insides are done).