For about 8 slices:
100 g raisins
200 g flour
1 and a half teaspoon of ground cinnamon
2 teaspoons of baking powder
half a teaspoon of baking soda
120 ml of sunflower oil
150 g of dandelion honey
2 tablespoons of flax seeds and 6 tablespoons of water
50 g of nuts or cashew nuts
A small piece of vegetable butter and a tablespoon of baking tray
Preheat the oven to 150 degrees.
Put the raisins in a smaller container, pour over water and place them on fire. When the water boils, remove them and leave in hot water for later.
In a larger bowl, mix the dry ingredients: sifted flour, cinnamon, baking powder and baking soda.
Mix ground flax seeds with water and let stand for 10 minutes to obtain a thick mixture. In another bowl, mix wet ingredients: oil, honey and flax seeds to obtain a uniform liquid. Crush the bananas with a fork, mix them in a blender and add them to the liquid.
Add the wet ingredients to the dry and mix well. Drain the raisins and add them to the mass. Cut the nuts into smaller pieces, add them to the mass, leave some for later.
Pour the mass into a bread baking dish, which was previously greased with butter and slightly sprinkled with flour, sprinkle the remaining walnuts over the top of the mass and put in the oven.
Bake for 1 hour and 15 minutes, or until the toothpick in the bread is wrapped, it comes out dry and clean.
Leave the bread in the baking tray for another 10 minutes, then roll it out and cool. Serve with our favorite tea.
*If banana bread accidentally manages to become old and dried, it can be placed in a warm oven for a few minutes and it will be almost fresh again.