unleash the beast
a (vegan!) banana bread for stodge-lovers
this is a seriously stodgy banana bread that weighs an absolute tonne (1.35kg to be exact)
it’s almost like banana pudding at the bottom where it’s compressed under the sheer weight of all the bananas inside (it’s 40% banana by weight)
if you like a really really moist banana bread, this is the one for you
yields one enormous loaf
ingredients
530g bananas, chopped (weighed without peel. i used an entire bunch of baby bananas, about 850g whole)
30g soy milk
160g neutral oil
240g plain flour
350g caster sugar
1 tsp baking powder
1 tsp salt
0.75 tsp baking soda
0.75 tsp ground cinnamon
optional but recommended: 50g roasted, salted cashews
method
preheat the oven to 170C
add the bananas (530g) to a nutribullet and blitz until smooth
add the soy milk (30g) and oil (160g) and blend until combined
in a large bowl, sift together the flour (240g), sugar (350g), baking powder (1 tsp), salt (1 tsp), baking soda (0.75 tsp), and cinnamon (0.75 tsp)
pour the blended banana mixture into the bowl and fold together until just combined
transfer to a large lined loaf tin (or two smaller tins)
optionally: finely chop or grind the roasted, salted cashews (50g) and sprinkle over the top of the loaf
bake for 60-75+ minutes, until a skewer comes out clean(ish)
let cool before slicing
tastes even better the next day, toasted in a pan with a little butter, or on top of a mountain in the rain
