Gluten Free Vegan Banana Bread

There's a pleasant shift in the cooler days brought by autumn. Following Easter and the end of daylight savings, we relax with an extra hour to rest in the mornings. Our evenings become darker an hour earlier and the calm predictability of life at home during this transition feels familiar and welcome.

My mind drifts to spiced pumpkin soup, hot earl grey tea at breakfast and camomile tea in the evening. I plan our winter wardrobe as I rotate our light summer clothes towards the back of the shelves, reminiscing over the last times we wore each item in the sun. Love's summer wardrobe is packed away in boxes bound for donation as she will have outgrown these tiny clothes by the time we wind our clocks forward again in the springtime. Our tiny daughter seems more willing to snuggle against me a little longer every morning and I relish the opportunity to share the warmth from her sweetly scented skin.

In addition to carefully preparing our winter wardrobe, Autumn is also a time for dusting off the baking trays. Gone are the popsicle moulds and salad bowls in place of my slow cooker, loaf pan and various cake tins. This season is all about reacquainting myself with the art of baking and what better way to start than with an easy banana bread; no electric beaters or eggs required.

Vegan Banana Bread

Ingredients:

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil (not olive oil)
1/2 cup raw sugar
2 Tbs maple syrup or molasses
2 cups gluten free self-raising flour
3/4 tsp gluten free baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (ground nutmeg is ok)

Preheat your oven to 180 C (350 F). Lightly grease a 9 x 5 inch (23 x 13 cm) loaf pan with cooking oil spray and line with baking paper.
In a large mixing bowl, mash the bananas very well. Add the sugar, applesauce, oil, and maple syrup and stir to combine.
Sift in the flour, baking powder, & spices. Use a wooden spoon to gently mix until the dry ingredients are incorporated, taking care not to over beat the batter.
Pour the batter into the prepared loaf pan, smooth the top with the back of a spoon and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the centre should come out clean.
Remove from the oven and allow to cool for five minutes in the pan, then cool on a cooking rack.

To make a blueberry banana bread variation, I add a generous 1/3 cup of blueberries (fresh or frozen) to the batter after stirring the flour and mashed bananas together. Baking time is the same.

You can also pour this batter into a muffin tin. It makes 6 large or 12 small-medium sized muffins.

Slice only the sections you wish to eat and serve warm. A few seconds in the microwave will resurrect the freshness if served the next day. This heartwarming, moist banana bread is best enjoyed warm from the oven, with the option of your favourite jam for those with an extra sweet tooth.

What is your favourite recipe to bake when the cooler days arrive?

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Peanut Butter and Banana Smoothie Bowl

I'm getting back into my morning run with Coco. It would seem that this little dog needs the exercise as much as I do.
With the tangerine morning sun peeping over the sea horizon and Love's peaceful, sleeping face fallen away from breast, lips slightly parted following her 5am feed, I lift her hand from my chest and tuck it down beside her chin. Slowly, I peel my body away from her with as much tongue-poking-out-the-side-of-my-mouth concentration as my ten year old self playing Pick up sticks trying not to disturb my pile of colourful skewers, or in this case, my sleeping babe.

I slip into a loose t-shirt laid out the previous evening and tiptoe down the stairs. A furry little head pops out from beneath her bedding, one floppy ear folded back. She watches me in silence. I catch her gaze from the landing and whisper, 'Go to the beach?'. She tilts her head as if she understands every word, then slides out of her bed, an old cardboard box from the growers markets, stretches in a perfect downward dog pose, holding just long enough to finish her yawn with curly tongue outstretched. Her little round body follows me down the stairs, nails gently tapping against the hardwood floor.

+++

It's always a little difficult for me to run after a long break. My feet begin to feel heavy against the sloppy, wet sand, my lungs fill with cool air and my ears sting in the breeze. I push myself for the first kilometre until I feel my body settle into a regular rhythm, feed pounding, Coco running from the dunes to the sea and back again. I can tell she has missed this time with me, she seems particularly yappy today. I can imagine that expression on her face is really a goofy smile. Just the two of us, without the squeaky toy I brought home from the hospital, the living doll she's not allowed to play with yet.

We run all the way to the northern island before turning back and jogging home. Coco bounds into the sea and gulps down some salty water- she does that sometimes. I can feel the sun begin to burn my skin as we reach Witches Reef. We slow to a brisk walk before stopping to stretch. I can feel my stomach rumble, a reminder that I need fuel to replenish my energy. It never ceases to surprise me how ravenous I have felt since breastfeeding.

We have a quick dip in the cool sea, then walk the rest of the way home. We rinse off under the outdoor shower, then drip dry in the sun for several minutes until I decide what to make for breakfast: an energy smoothie, with peanut butter. Oh how decadent for breakfast!

Peanut Butter and Banana Smoothie Bowl with Chia
Serves 1 (very, very hungry lady)

2 x large very ripe bananas, frozen
1 heaped Tbs organic peanut butter
2 tsp honey (substitute agave for vegan)
2 Tbs chia seeds
1 Tbs hemp seed oil
2/3 to 1 cup soy or other non-dairy milk

Blend all ingredients until smooth, pour into serving bowl. Garnish with sliced apple, coconut flakes, pepitas and raw peanuts.

This is the perfect smoothie to enjoy if you're an active mama. If you enjoy other smoothie recipes, check out my instagram @seaandsalt

Bella xx

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