I was walking through my local supermarket (Woolworths) in Melbourne, when I came across their monthly recipe catalogue. I started flicking through it and saw this Banana-Zucchini Bread, It looked stunning and drew me towards it. I brought the catalogue home and studied the recipe. Alas, it has egg in it, I am devastated.
But at the same time I want to devour this Banana bread, I am desperate to taste it, it looks bodacious. I felt like Christian Gray, hopelessly wanting Anastasia Steele (If you are not sure what I am talking about then you need to watch 50 shades of gray)
At this point, my values are in conflict with my taste buds…hang on a sec, flax eggs, yes flax-eggs. A vegan’s best friend when it comes to baking. So I run to my kitchen to start the experiment.
As I have confessed before that baking is not my strong suit, so I went onto this baking adventure with apprehension and not expecting anything. But I ended up enjoying making this Banana bread. Even though visually it looks a little overwhelming, it is surprisingly easy to make. More importantly, it’s delicious. I will try and describe this banana bread: Well rounded flavors with just the right amount of sweetness. Zucchini gives it moistness and lemon juice accentuates the flavors to “exquisite”. But don’t be fooled, this is still your quintessential banana bread. Scrumptious, rustic, and humble. One bite and you will smile like a banana.
Tag me on Instagram if you make it, so I can thank you properly. And do leave feedback in the comment below, if fuels my creativity and helps me offer better value to you.
So lets get cooking.
SERVES - 8
Prep time- 15 min. Cooking time: 1 hr 10 min (approx.)
INGREDIENTS
- 1 and 1/2 cups grated zucchini (you can hand grate/use food processor)
- 2 slices of zucchini about 5 mm thick and cut lengthwise (for later)
- 2 and 1/2 cups self-raising flour
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 1 cup caster sugar
- 85 gms mashed banana
- 2/3 cups coconut oil
- Rice syrup to serve (optional)
BUTTER-MILK
- Mix 3/4 Tbsp Apple Cider Vinegar to 3/4 cup soy milk and keep aside.
FLAX EGGS
- Mix 1 and 1/2 tbsp ground flax-seeds with 1/3 cup of water and keep aside.
METHOD
- Mix all the dry ingredients in a large bowl.
- Add all the wet ingredients and mix well using a wooden spoon or spatula.
- Spray oil a bread tin ( 22 cm x 10 cm x 6 cm) and spoon in the mixture. Or you can line the tin with baking paper. Make sure the paper extends 2-3 cm above edges, it makes it easier to pull out.
- Bake for 1 hour 10 min - 1 hour 20 min in pre-heated fan-forced oven on 160C/320F
- Insert a skewer in the center, if it comes out clean, it’s done.
- Let in cool in the bread tin for 10 min before transferring to a wire rack. Let it cool a little more, slice and serve with a drizzle of rice syrup.