Fig rye banana bread
Fig rye banana bread is a banana bread lover’s dream come true. This bread is dense yet light, moist and so delish with the dried figs hidden in there. I absolutely love this bread and will def make it again, again and again. The spelt and rye flours complement the luscious figs so well. I am still dreaming about this loaf.
Fig rye banana bread is a banana bread lover’s dream come true. This bread is dense yet light, moist and so delish with the dried figs hidden in there. I absolutely love this bread and will def make it again, again and again. The spelt and rye flours complement the luscious figs so well. I am still dreaming about this loaf.
I was in the mood for some rye bread, prepping myself for our trip to Copenhagen this November. I absolutely loved our trip to Brugge and I just can’t wait for our next travel destination. So when I think about banana bread, it should be crunchy on the outside and super moist and soft when sliced. I adapted this recipe for Choosing chai’s chocolate banana bread. She uses eggs and I have added flax eggs and apple cider as egg substitutes.
Currently, as a stay at home, I feel like I have to start learning something new. I don’t know what it is but having a baby led me to forget a lot. It’s like a constant baby brain or the loss of brain cells. I went to visit a friend of mine that just had a baby and she said that our brains do shrink during pregnancy and only return to normal after about 6 months after birth. How crazy is that! So writing our French B1 tests was quite stressful for me, with my shrunk brain and all. Now, I am trying to occupy my time with other activities than blogging, since I need a bit of social interaction and improve my French. I am soon starting to take pastry and bread courses at a flour mill and I can not wait. This will help me to pick up my bread game since sourdough and I am not looking eye to eye.
So hopefully I’ll be able to make some vegan croissants, baked bread, tarts etc. I’ll be taught the old-fashioned way of baking so I’ll have to teach myself the vegan alternatives. It’s a process, looking back a couple years ago my interest has certainly changed and I have to say being more true to who you are is so enlighting.
Recipe
Ingredients
- 1/3 cup coconut oil
- 2 tbsp maple syrup
- 1/3 cup coconut sugar
- 2 flax eggs (2 tbsp flax seeds in 1/3 cup water)
- 3 very ripe bananas
- 2/3 cup chopped dried figs
- 1/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1 cup spelt flour
- 3/4 cup rye flour
- 2/3 cup chopped dried figs
Extra’s
- Fresh figs
- Almond pecan butter
- Honey
Method
- Mix together the coconut oil, maple syrup, coconut sugar and then add the flax eggs and the mashed bananas.
- Mix together the almond milk and the apple cider and let it curdle for 5 minutes before adding this to the banana mixture.
- Add the vanilla essence and then set aside while mixing the dry ingredients.
- Combine all the flours, salt, nutmeg, and chopped figs.
- Add the wet into the dry ingredients and then let it sit for 10 minutes before scooping the batter into a non-stick sprayed bread tin.
- Bake for 35-40 minutes till nice and brown on top, test with a cake pin to make sure the bread is cooked.
- Serve at room temp before slicing and serving with some almond butter and honey or just plain old butter will do the trick too!
- You can store this bread in a ziplock bag in room temp for a day or two, this bread gets more delicious the longer you leave it out, depending on the heat.
