Banana bread with lavender sugar crust.
I can’t remember which book my banana bread recipe came from originally- I first had it and made it when I was living with Lena two years ago and when she moved out and took her books she wrote the recipe on a little bit of cardboard for me. It is the best banana bread recipe and probably the thing I bake the most. It’s vegan, not dry at all, and works really well with gluten-free flour. I like to sprinkle raw sugar on top before putting it in the oven to make a sweet crust, so it seemed a good time to use one of the flower sugars I made the other day. The lavender sugar is actually really strong tasting, but on the bread it is delicious. In the photo you can see a big bowl of apple slices- I made mini apple pies this morning with vanilla paste and rosewater. I’m on such a baking kick at the moment.
Babe’s Banana Bread:
2C flour
3/4C sugar
1tsp baking powder
1tsp egg replacer
1/2tsp baking soda
3/4tsp salt
2 overripe bananas
1/4C milk
1/4C silken tofu
1/4C olive oil
2tsp vanilla
whisk dry shit
blend wet shit (this time for the first time I just mashed it with a potato masher because I couldn’t be bothered cleaning the blender, and it worked fine)
spoon in a loaf tin @ 180 C for approx. 55 minutes. (or like, fucking 2 hours in my oven.)
