Do you have any well-ripened bananas lying around that are not so tempting to eat anymore? Why not turn them into a steaming fresh banana bread?
Do not throw away the brown bananas! Both the student finances and the environmental accounts get a little better, and in addition you get a delicious banana bread! You can eat it as it is - preferably straight from the oven while it is still hot, or you can spread on jam, a little butter or nut butter or put on a slice of brown cheese. It is also great in the food package.
The banana bread stays fresh for several days (wrapped), but the probability of you getting this tested is probably minimal... ;)
3 well ripe bananas
1 dl soy milk
1 teaspoon apple cider vinegar
0.5 dl rapeseed oil
1 dl white sugar
1 dl brown sugar
1 teaspoon vanilla extract / vanilla sugar (can be omitted)
4 dl wheat flour
1 teaspoon baking powder
2 teaspoons cinnamon
Preheat the oven to 180 degrees. Line a loaf pan with baking paper (or butter and sprinkle with flour).
Mix soy milk and vinegar in a small bowl.
Leave it for a few minutes until it has thickened a little while you peel the bananas, mash the insides (use a fork, hand mixer or for example a potato masher) and have the other ingredients in a large mixing bowl.
Gently whisk in the soy milk with a fork - it should have thickened a bit. Pour it over the dough and mix well. It does not matter if there are some lumps of banana in the dough.
Pour the dough into the baking paper-lined form.
Bake for 50-60 minutes in the middle of the oven. The bread should be nice and golden, feel free to check with a cake stick before you take it out, roll it out of the mold and cool on a rack.
It's extra tasty with a few pieces of chopped, dark chocolate in the batter! Feel free to decorate the bread with coarsely chopped walnuts, or divide a banana in half lengthwise and place on top before you bake the bread (it looks super professional;)