Is there anything cozier than warm, home-made banana bread? In the spirit of cozy I made one today- even though I didn’t have many of the ingredients! Its for this reason that this recipe is vegan! I myself am not a vegan but when you run out of eggs and butter and have 8 bananas that need to be used, you get kind of crafty. This bread is MUCH denser and heavier then I normally have (turns out eggs and butter make it fluffy) but I actually found that to be better heading into fall! Fall, in ayurveda, is a season that amps up the vata-which tends to create an imbalance for me. To oppose the windy, dry, moving qualities of vata, we counter with more kaphic qualities like heavy, dense and slow. This bread does the trick- its totally kapha.
Also I’ve been re-reading my ayurveda cook book (The Everyday Ayurveda Cookbook: A Seasonal Guide to Eating & Living Well by Kate O’Donnell) and have been delving more and more into deepening my knowledge on ayurveda- its been fun!
1 1/2 C Oat Flour
6-8 Ripe Bananas
1/2 C Palm Sugar or White Sugar or Honey
1 tsp Cinnamon
1 tsp Vanilla Extract
1/2 tsp Baking Powder
1/3 c Coconut Oil
AND THATS ALL!
Step by Step:
Pre-heat oven to 350 degrees and line your bread tin.
Mash the bananas with the sugar.
Mix in the cinnamon & vanilla & Coconut oil
Add the flour & baking powder
Bake for about an hour