Vivatta

Ingredients

For the Banana Puree:
- 4 ripe or overripe bananas, medium-sized (300 grams with peels)
- ½ cup raw sugar, brown sugar, or granulated white sugar
- ½ cup sunflower oil, coconut oil, or any neutral-flavored oil
- ¼ teaspoon cinnamon powder (optional)
- 2 to 3 pinches grated nutmeg or ⅛ teaspoon ground nutmeg powder (optional)
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
Other Ingredients:
- 1.5 cups whole wheat flour (180 grams)
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt (optional)
- 1 to 2 tablespoons sunflower seeds (optional)

Preparation:
- Preheat the oven to 180°C (350°F) for 20 minutes.
- Grease a bread loaf tin or a rectangular cake pan with oil (size: 7.5 x 4 x 2.5 inches or round pan: 7.5 x 2 inches).
Make the Banana Puree:
- Slice bananas and place them in a mixing bowl with sugar. Mash with a vegetable masher or puree using a hand blender.
- Add oil, vanilla, cinnamon powder, and nutmeg powder to the banana puree. Mix thoroughly until well combined.
Combine Dry Ingredients:
- Sieve the whole wheat flour, baking powder, baking soda, and salt into the bowl with the banana puree.
- Gently fold the dry ingredients into the wet ingredients using a cut-and-fold technique. Avoid over-mixing to prevent the batter from becoming stringy or dense.
- If the batter is too thick or dry, add ¼ to ⅓ cup water or nut milk and fold gently.
- Fold in sunflower seeds if using.
Bake the Banana Bread:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 180°C (350°F) for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Place the loaf pan on a wire rack to cool. Once cooled, gently remove the banana bread from the pan.
Serve:
- Slice and serve the banana bread warm or at room temperature.