Banana bread revisited

banana bread revisited 
makes a whole loaf/12 muffins

2 large ripe bananas
1/4 cup olive oil (yes olive oil - will explain later)
1/4 cup molasses
2 tbsp demerara sugar
2 organic eggs
1/4 cup soy milk (or milk)
1/4 vanilla bean
1 tsp ground cardamom
1/4 tsp salt
1 tsp ground cinnamon
pinch of ground clove
1/2 cup walnuts
2 cups organic wholemeal flour (use millet or rice flour if gluten intolerant)
1/2 tsp baking powder
pinch baking soda

Preheat oven to 170 degrees celsius. Prepare a loaf tin by rubbing a little olive oil around it (use butter if you prefer or even silicon paper). In a large bowl whisk oil, sugar and molasses, add spices (adding spices at this point ensure the most flavour as the oil will act almost as an essence preserver). Once mixed well, beat in eggs one at a time and then add mashed bananas.

Sift flours, baking soda, baking powder and salt. Add dry mix gradually to wet mix and don't beat/mix too much.  Add in soy milk, little by little (don't make mix too runny) and then chopped walnuts. Sometimes I add bits of dark unsweetened chocolate as well. Pour mix into tin/pan and rest for 5 mins. Place into oven and bake for 45mins - 1 hour (check on bread after 30 mins).

Because there is little sugar/sweetness this is really more a bread than a cake, which is probably the reason it's called banana bread. That said, if you want to add something to it you can add my sweetened ricotta cream or drizzle it with warm marmalade. Eat up.