Hi, foodies in the Hive!

I hope you are all healthy and well :)

Good for our bones and muscles, "topocho" bananas are a staple in my hometown. You will regularly find them in soup if you visit us in Cumaná, west of Venezuela 😁 I used some along with raw peanuts to make gluten-free, yeast-free vegan bread today.

I like to use "topocho" bananas in sweet dishes, e.g. in these gluten-free, flourless energy muffins, but they are also delicious in savory bread. Today I want to share this recipe of "topocho" banana & peanut bread which is ideal for those who can't eat gluten or yeast.

It is the kind of food that is delicious and make you feel really satisfied even dough its apparent simplicity. You can eat a couple of slices and a cup of tea or coffee and call it a meal.

If you get to try this bread, you'll understand why I'm in love with topochos. I'm mildly intolerant to gluten; plantains and bananas are a most faithful substitute when it comes to bread.

Ingredients:

Most of the dough of this bread is topocho puree.

These are the ingredients I've used:

450 gr "topocho" bananas (unripe)
1 cup raw peanuts
1/2 cup water
2 tablespoons cane sugar
1/2 teaspoon baking soda
2 tablespoons apple cider vinegar
1/2 teaspoon salt
enough margarine to grease the baking mold
sesame seeds and sunflower seeds for garnish

If you want a sweeter and lighter bread, you can use ripe topocho bananas. If you wish to add vegetable milk instead of water, you don't want to use vinegar or you'll get a chewy dough instead of bread. Gluten free doughs and batters are tricky; I have learned to be careful and trust my eyes, as sometimes ingredients behave different than expected.

Now let's make delicious "topocho" & peanut bread!

You won't believe how easy this is, as the blender will do all the grinding and kneading for us. Just put all the ingredients into the blender and let it do its job.

Add the peanuts and the water, and blend this first mix before adding the rest of the ingredients.

Add the sugar and mix.

Peel the topocho bananas well and cut them into pieces small enough to be easily processed by your blender.

Add the bananas little by little and check the texture.

The mixture of vinegar and baking soda produces bubbles which will make the thick batter take some air.

Add the salt.

Once we get a homogeneous mixture, we can pour it into the greased mold. The coat of margarine should be thick as this batter really sticks if it's not.