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BLANANA BWED

Prep Time | 1 ½ hours

Dense and moist and with the perfect crumb,  “Blanana Bwed” can be consumed alone or smothered in your favorite jam. Depending on what he has on hand The Tiny Chef loves to fold in his favorite nuts or chocolate chips. 
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Photo submitted by Cheffer @valar_b on Instagram

Photo submitted by Cheffer @valar_b on Instagram

Ingredients

  • 4 medium ripe bananas 

  • ½ cup granulated sugar 

  • ¼ cup almond milk (or whichever vegan milk you have on hand)

  • ¼ cup neutral flavored oil

  • 1 teaspoon vanilla extract

  • 2 cups all purpose flour 

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt 

  • 1 teaspoon cinnamon

Tiny Chefs favorite additions (choose one) 

  • ½ cup chopped walnuts

  • ½ cup chopped pecans 

  • ½ cup mini chocolate chips 

Directions 

  1. Preheat the oven to 350F. Spray a 9×5 loaf pan with nonstick spray. Lightly dust the sides with flour.

  2. Peel the bananas and add to a large mixing bowl. Mash the bananas with a fork. The texture should be smooth and chunky. Add the sugar, almond milk, oil and vanilla. Stir gently until the ingredients are well combined. 

  3. Sift in the flour. Add in the baking powder, baking soda, salt, and cinnamon. Stir the ingredients well, but be careful not to over mix.

  4. If you are adding any tasty additions now is the time. Add to bowl and fold in gently.

  5. Transfer the batter to your prepared pan.

  6. Bake for about 50 minutes. The “bwed” should be golden brown on top. To check if it is done you can use the toothpick test. Poke the center of the loaf with a toothpick, if it comes out clean the loaf is cooked; if it’s slightly sticky it needs a bit longer. Remove from the oven and let cool for 10 min.

  7. Store covered on the counter for up to 3 days or in the refrigerator up to 1 week.