Next on the list of both best and worst ideas I’ve ever had:
Baking banana bread at 3am on a Friday night.
-Satisfying those nasty midnight sugar cravings by licking a mixing spoon full of batter. I mean, isn’t that the essence of baking?
-YOU GET BANANA BREAD FOR BREAKFAST THE MORNING AFTER. Sorry for all the caps but I think we all agree that such breakfast calls for some major excitement on my part amirite? (yasssss)
-It will help your procrastination endeavours like nothing else will. Why make the most of the night studying when you can caramelise some bananas instead?
-The kitchen. It smells nice. Which might not be that great of a thing when your kitchen is actually your room (#dormroomlyf) and you’ll be forced to live with your mistakes for the rest of the night. Have fun trying to fall asleep to the deliciously intoxicating smell of peanut butter banana bread.
Which brings us to the cons part:
-The kitchen. It smells nice. SO nice. As I said, it’s not the best scent to have asleep to… talk about distracting.
-Also, have you ever had a decent night’s sleep knowing that you’re getting cake the moment you wake up?? Dessert-induced insomnia is the absolutely worst ugh.
-Why would you expect a third con, man? IT’S BANANA BREAD WE’RE TALKING ABOUT… zero downsides.
Especially when is banana bread flavored with the goodness of both caramel and peanut butter. This combo is so good that it was hard not to hide the fact that I baked some banana bread and keep it all to myself. Not that that thought crossed my mind or something…
If you haven’t tried caramelising your bananas before adding them to the batter you peeps are missing out. It makes banana bread (or any dessert really!) a billion times better than it already is. Sweeter, tastier and so much more intriguing – tell me that you’ll give it a go!
Now let’s talk peanut butter. You know you have a winner when you add half a jar of the stuff to the batter. Hooray for all the extra moistness, softness and salty flavour! What’s better than peanut butter desserts?
(hint: it starts with “n” and ends with “othing”)
And then there’s maca powder. Have you ever tried this stuff? Not only does it have lots of health benefits (hello superfood!) such as strenghtening the body and increasing stamina. It also makes you feel energised throughout the whole day, acting like coffee or gingseng would do, but without experiencing the energy crash a couple of hours after! I’ve been taking mine for a couple of months now and I can definitely see an improvement in my energy levels (I sleep better even though I suffer from insomnia episodes and I wake up feeling actually energised) and also in my workouts. Talk about running faster, longer and surviving longer HIIT sessions! While superfoods aren’t definitely miracle foods, they do help a lot! Especially when paired with a healthy, balanced diet!
This one was a true life-changer for me and I cannot recommend it enough. If you’re feeling tired, weary and stressed, take a look at the Organic Burst page and get yourself some superfood. Maca is my absolutely favourite due to its delicious caramel-like flavour, which works amazingly in desserts like this one, your morning porridge and smoothies; but I also love the way their wheatgrass and spirulina powders make me feel. Plus their brand ethics are actually fantastic. And so are their prices! Say goodbye to expensive, hard to find superfoods and check these guys out if you haven’t yet! They ship wordwide too!
Want to add instant caramel flavour to your food? Maca is the answer! I still have a hard time believing that something this good can be so healthy!
Which… totally entitles me to have banana bread for breakfast right??
- 200 grams white whole wheat flour
- 60 grams rolled oats
- 3/4 tsp. baking soda
- 200 grams almond milk
- 1 tsp. white vinegar
- 125 grams peanut butter
- 1 tbsp. maca powder
- 1 tbsp. vanilla extract
- 2 bananas (220 gr. total)
- 100 grams coconut sugar
- 3 tbsp. peanut butter
- 1 tbsp. almond milk
- 1 tbsp. coconut sugar
- 1 tsp. vanilla extract
- Whisk flour, oats, maca powder and baking soda in a bowl.
- Add in the rest of ingredients except the bananas and stir until well combined.
- Heat some coconut oil in a pan and add the bananas, cut into slices. Sprinkle some extra coconut sugar. Cook on medium for 3-4 minutes or until golden.
- Grease a baking pan with oil and extra coconut sugar (this adds crispy, caramelised edges and prevents cake from sticking to the pan so don't skip it!).
- Bake at 180ºC (375F) for 35-40 minutes or until cake looks golden and center is cooked. Total baking time depends on your oven, so check cake every 5 minutes after 35 minutes!
- To make the glaze, whisk all of the ingredients in a bowl and pour over the bread.
- This freezes well and can be reheated in a microwave whenever you need it.
- If you don't caramelise your bananas, you'll need less quantity since caramelising them makes them lose water and therefore they weigh less.
Have a great week ahead!