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When you have no eggs in the house but plenty of overripe bananas, you make: BANANA BREAD. This is more of a cross between banana bread and banana cake because it is so fluffy and delicious. This recipe was contributed by Tasha Meys (@tastefullytash), a talented artist, photographer and health and wellness influencer. Tash started her Instagram about 3 years ago but she never thought her photography or art could become her career. Thanks to Instagram, Tash now has a global portfolio. It’s taken her from New Zealand to Sydney and even given her the opportunity to live in LA. Tash has collaborated on 3 books, worked with brands all over the world and has had the chance to meet a community of like-minded creatives and business owners. More recently, Tash launched the podcast, Ace the Gram (a company she co-owns with business partner Vivien Conway). Instagram changed her life and she want to show other brands and businesses how to use it as an effective marketing/personal branding tool.For more of Tasha's healthy recipes and stunningly curated photos and artworks.
1 1/2 cups oat flour (grind oats in a food processor into a powder)
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups roughly mashed ripe bananas (use a fork so the banana doesn’t get too mashed)
1 tsp vanilla essence
1/4 cup coconut oil (melted)
1/4 cup filtered water
2 tsp lemon or lime juice
1 cup coconut sugar
1/4 cup dark chocolate (choose dairy free to keep vegan)
Preheat the oven to 180C and put it on ‘bake’. Mix the mashed banana, coconut oil, water, vanilla essence, lemon juice, and coconut sugar together in a bowl until combined. Don’t mix until the mixture is smooth as the small lumps of banana give the banana bread extra texture and moistness.
In another bowl mix the oat flour, the baking soda, baking powder, and cinnamon.
Fold the two mixtures together gently, but don’t overmix. This will make your banana bread light and fluffy.
Roughly chop the dark chocolate and fold this into the mixture.
Line a baking loaf tin (around 20cm x 10cm) with baking paper and scrape the mixture into the tin.
Put the loaf tin in the middle of the oven and bake for 45- 50 minutes. Check the loaf with a fork and if it comes out clean it is ready.
