Our herbs on the balcony look every day better, about 20 different green spices tempt us to try out new things again and again. On the Internet you can find tons of dessert recipes where mint, lavender or rosemary is paired up with apple crumble, strawberry mousse or lemon cake. However, last week I had some big ripe bananas and I was wondering what matches best with it…
Google told me: Parsley!!!
Hm, parsley… I had to get used to the idea but then I gave it a try. And the result is a playful flavour driving your tasting receptors crazy.
BANANA PARSLEY BREAD
1.5 cups of all-purpose flour
0.5 cup of sugar (opional, I prefer it with the natural sweetness of the bananas)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cups of soy milk
3 ripe bananas (about 1,5 cups mashed with a hand blender)
2 tbsp vinagre
4 tbsp oil
a bunch of parsley chopped
1/2 cup of dried fruit and nuts
Preparation time: 1 hour in total
Preheat oven to 180 digrees. First mix and sieve dry ingredients in a bowl, then add liquids. Put baking paper into the mould (I use a loaf pan) and pour the dough into it. For decoration I used some leftover raisins and oat flakes. It needs 40-50 minutes to bake. You can make the toothpick-check to see if it’s ready.
This is how mine turned out: