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Firstly, in a large bowl, mash the 4 bananas. Incorporate the eggs, maple syrup and olive oil being sure to mix well between each addition.
Lightly blend in the dry ingredients together by folding just enough to mix. Select either a bread pan or cake pan and lay rice or lightly waxed paper into the bottom allowing for edge overflow. Now pour in your bread mix, trim excess paper and bake in a 350 F oven for approx 50 minutes. Use the fork or toothpick test to be sure the bread is well done, otherwise return to oven for an additional 10 minutes.
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| 4 large bananas |
| 2 whole eggs |
| 1/2 cup maple syrup or pure honey |
| 1/2 cup olive oil |
| 2 1/2 cup wheat flour |
| 1 ts non-aluminium baking powder |
| 1/2 ts sea salt |
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For the best results we recommend you use "stone ground sifted pastry flour" and for the olive oil we recommend you use first cold pressed sold in tins not glass bottles.
If you desire to include in this recipe summer fruits, carob chips, dates/figs or unsulfered raisins (nuts should not be cooked) they should be added when mixing in the "wet" ingredients. In the making of a cake you would need to coat these fruits in flour before incorporating but in this case that is not necessary. You can also swirl in some blackstrap molasses ( click here ) for a little added taste and nutrition. Once the "bread" has cooled and you want to make it absolutely decadent you can spread maple butter over it as an "icing" (maple butter contains no butter). If maple butter is not available in your area, try apricot or wild blueberry preserves (compote). Banana leaves can be purchased frozen and used in steaming various foods such as fish, chicken or dumplings; place the leaf on the bottom of the steamer and then wrap food in it for cooking. This method also works in the oven Tamali-style. It also has the benefit of adding a light but pleasant flavour to the food. Share this bread with your dog as a treat, he'll love you for it.
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