Yay, a new inspiration post! And this time it’s a yummy recipe. I’m planning to share more inspiration recipes/articles with you from my favorite vegan bloggers/experts/instagrammers and foodies. So under the section ”inspiration” you’ll now also find recipes from the foodies I love to follow and the ones that inspire me. Sadia Badiei is kicking off with this amazing”one-bowl moist chocolate banana bread” from her blog Pick Up Limes.
I noticed Sadia Badiei on YouTube and was immediately impressed by her content (she’s sharing a lot of healthy vegan tips) and soothing voice. The recipes on her website are all super delicious, plant-based and healthy.
Who is Sadia?
Sadia Badiei is the lady behind ”Pick up Limes” and a lover of plant-based food and simple things. Her English is great, but it seems Sadia lives in the Netherlands (I managed to spot a Dutch peanut butter brand on her table ….I know, I’m a very curious person). So I asked her what brought her to the Netherlands.
”Well, I’m from Vancouver, Canada and I moved to the Netherlands because I met a lovely boy while I was travelling in South East Asia. We travelled back and forth to see each other and eventually decided it would be the nicest if we could just live in the same place. I was already planning to leave my work as a dietitian at the hospital to start working on building Pick Up Limes full-time, so moving to a new country gave me the liberty of focusing all my attention to this new project. I also love the Netherlands, so it’s a win-win!”
What motto do you live by?
”I believe in embracing the imperfect. We live in a society that places too much pressure on doing things exactly one way, or exactly another. I used to get very overwhelmed and anxious with all of these expectations. When it comes to our lifestyle choices or our food choices, I think it’s important to do your best, but also respect where we are at. Practice self-compassion and enjoy the journey. Slow and steady. That’s my motto. ”
Let’s quickly dive into this gorgeous recipe, it’s a one-bowl recipe and I LOVE that! But yeah, I kind of love anything with chocolate for that matter… And banana bread? Yes, please!
”A tip is to wrap some slices (if there are any left…) individually in plastic wrap and place in the freezer. When a sweet-tooth strikes, or when company comes over unexpectedly, just reheat in the oven for 5-minutes and you have dessert on demand.”
Don’t forget to follow Pick Up Limes on social media. You can find Sadia on Instagram and YouTube, where she is kind of a YouTube celeb with more than 220.000 subscribers! I hope you enjoyed this first inspiration recipe 🙂
- 2 Tbsp (14g) ground flax seeds
- 6 Tbsp (90mL) water
- 3 medium ripe bananas
- ¼ cup (60mL) vegetable oil (not olive oil)
- ¼ cup (60g) applesauce
- ½ cup (100g) sugar
- 1 tsp (5g) baking soda
- ½ tsp (2.5g) baking powder
- ½ tsp (2.5g) salt
- 1 tsp (5mL) pure vanilla extract
- 1 tsp (5g) ground cinnamon
- 1¾ cup (280g) white wheat flour
- ½ cup (90g) dairy-free dark chocolate, coarsely chopped
- In a large bowl, mix together the flax seeds and water. Let it sit for 5 minutes until it gels, mixing once halfway through.
- Preheat the oven to 320F/160C and lightly grease a 9 x 5” (23 x 13cm) or 12 x 5" (30 x 13cm) loaf pan.
- Once the flax seeds have gelled, add the bananas to the bowl and mash well. Then add the oil, applesauce and sugar and mix until well combined.
- One by one, add the baking soda, baking powder and salt, stirring after each addition. Then add the vanilla extract and cinnamon and stir until well combined.
- Add the flour a third at a time, gently mix until partly combined. Then add the chocolate and mix until just combined (do not over mix); reserve some chocolate if desired to sprinkle on top.
- Pour into the greased pan and sprinkle on additional cinnamon and reserved chocolate chips if desired. Cook until the top is golden, the bread starts to pull away from the sides, and a toothpick comes out clean; about 50 minutes if using a 9 x 5” pan, and 40 minutes if using a 12 x 5" pan.
- Allow to cool for 5 minutes, then transfer to a cooling rack to cool further. Slice, serve and enjoy!
Storage: store leftovers in an airtight container for up to two days. Wrap individually and store in the freezer for up to one month.