Whether you’re looking for some home baking inspiration or a delicious breakfast to enjoy while working from home, banana bread is the way to go. Rosanna Falconer shares her take on Niomi Smart’s plant-based recipe, along with ways to adapt it based on what you have at home.
Extraordinary times call for simple pleasures. Personally, I find this in the kitchen, and it seems many others have too, as lockdown sweeps the country. Along with grappling the daily developments of the news, I have a newborn baby, so my free time is limited to say the least. Enter banana bread! This recipe is based on that of plant-based cook, author and influencer, Niomi Smart. It is adaptable, speed-of-light quick (two minutes chopping, 3 minutes stirring) and utterly delicious at any time of day. Spread it with almond butter for breakfast or serve with ice cream and maple syrup for pudding. Or of course, just as it is with a cup of tea and dose of positivity!
A note for these exceptional times: I am very aware that it is tricky to get hold of a full ingredient list and we are all urged to stay at home. With this in mind, I have included adaptable ingredient options. This was greatly influenced by the response to my Instagram story of the banana bread I baked yesterday; never have I had more response from friends and followers heading straight to the kitchen! Lots of them substituted ingredients depending on their kitchen cupboards, some of which I have included below.