Purple Corn Tostada
When it comes to indulgent comfort food, a homemade banana bread can usually place an expectant smile on just about anyone’s face. The wholesome smell of a baked loaf is pleasurable on its own, and you can enjoy it as a treat at breakfast, a mid-day snack with tea, or as a dessert.
But can it satisfy a vegan’s sweet tooth? Of course!
For an egg-free and dairy-free version, why don’t you try my recipe?
Purple Corn Tostada
I use mashed bananas which binds the mixture together, to keep it moist. It is really important to use very ripened bananas as they add the sweetness to the loaf
Here’s how I bring it all together, in an oven heated to 200C/180C fan/gas 6:
Ingredients:
- 80 grams rolled oats
- 120 grams flour
- 4 pitted dates
- 5 bananas for the dough
- 1 banana for decoration
- 180 ml soya milk
- 1 tablespoon apple vinegar
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
Method:
1. Grind oats in a blender until they reach a flour-like consistency. Sift the flour with baking soda and baking powder, and add the oat flour
2. Remove pits from the dates
3. Transfer the dates, the peeled and ripe bananas, and milk into a blender. Add cinnamon, vanilla extract, and apple cider vinegar. Mix until you achieve a smooth consistency
4. Crush the walnuts
5. Combine the liquefied ingredients with the dry ingredients using a flexible spatula. Note: It is very important not to mix; instead, gently fold the bottom over the top by passing your spatula through the middle of the mixture
6. Add the walnuts (leave some for topping) and fold once again
7. Pour the batter into a baking pan
Enjoy!
Purple Corn Tostada
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