A plant based banana bread for hot, non-oven days. Easy to throw together and very delicious!
It’s been a veeeery hot summer in Greece. And it’s still going strong as we speak. I popped over to London for a few days last weekend and I really hoped I would return to a cooler Athens. But no. Ok it’s not as bad as it was a few weeks ago when we were hit by the biggest heatwave in over 30 years (which lasted over 10 excruciating days), but it’s still way too hot for my liking. And that means no oven yet.
But what do you do when you want cake on a non-oven day? You enlist the help of the slow cooker. I’ve already shared a few slow cooker cakes here on the blog, as well as bread puddings and other desserts (some featuring bananas), and there are several classic Greek cakes in my book The Greek Slow Cooker as well (think gooey chocolate, orange and almond, coconut and semolina and more). So I think we’re more or less covered on that front. Having said that… there is always, always, room for one more banana bread.
I hope you give it a try, and don’t forget to tag me in your photos so I can share on stories! (@thefoodiecorner and #thefoodiecorner)