Banana Bread Cake
My cousin was “on her way to bronchitis” last week – according to the fair physician. Which, of course means, I am on my way to bronchitis this week. Marathons of Newsroom and huge pots of green tea are all I have on the agenda.
Being a shaky whiney mess can be pleasant sometimes. I hope someone out there knows what I mean… I’ve been forced to slow down and listen to my body and it’s needs. I’ve gotten quite a bit better at doing this lately, but it definitely takes some effort. A few reminders in the morning and on the weekends always help, as does this article from On Being with Krista Tippett. She hosts a truly profound podcast on NPR. Interviewing renegade pastors, imaginative philosophers and artists, Tippett captures our attention by constantly questioning the communities and cultures that surround us. This article, by Omid Safi, takes a look at how maniacally busy we have all become, especially due to our supposed “time-saving” gadgets. He urges us to listen to ourselves, to listen to our hearts and slow down so that we can listen to the hearts of those that we love as well.
I’m taking that advice.
This banana bread is exactly what I need as the seasons change and it gets a bit crisper outside. Something about eating vegan makes me feel more connected to those around me, and to the beings that also share my space. (I’m in quite a vulnerable state with this being sick business). My little Los Angeles family and I have sat around in the early morning with our pot of coffee and this bread for breakfast to discuss what the day ahead will hold, and how the changing seasons affect us.
Over-ripe bananas lend a great deal of sweetness to this recipe – it doesn’t need much added in the way of sweeteners. All we added was a bit of honey along with an array of flours to make it a healthy breakfast. If you don’t have all of the flours in your pantry, 2 cups of gluten-free all-purpose flour (or regular baking flour, if you aren’t gluten-free) works just fine. The hint of vinegar adds a tanginess that balances wonderfully with the almond flour and splash of whiskey. Just trust me – it all works.
Banana Bread Cake
- 3 tbsp chia seeds
- 1/4 cup almond milk
- 1/2 cup each: oat bran, coconut flour, almond flour, Bob’s Redmill Gluten-Free All-Purpose flour
- 3/4 tsp baking soda
- 3 tbsp ground flax seed
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 large overripe bananas, mashed
- 1/4 coconut oil
- 1/2 cup honey (mashed dates are a great substitute)
- 1/8 tsp distilled white vinegar
- 2 tbsp rum or whiskey
- 1/2 cup chopped nuts (optional)
Preheat oven to 350F. Grease a 9-inch baking dish and set aside. In a small bowl, whisk together the almond milk and chia seeds and set aside. In a medium bowl, whisk the flours, baking soda, salt, flax seed, salt, and cinnamon. In a large bowl, combine the mashed bananas, coconut oil, and honey. Add the chia seed mix and thoroughly combine. To this same bowl, whisk in the vinegar and whiskey. Slowly incorporate the flours to the wet mix. Add the nuts. Using a spatula, pour the batter (it will be thick) into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out dry. Store in an airtight container for up to 4 days.