It’s been long time since the last time I am making this bread, because since arrive here in Madrid I don’t have any idea where to buy thing such as chia seed or flax seed to replace some of the ingredient, turn out flax seed have a different name in here, and this bread is my daughter favourite.


I still remember when she saying, “Mom can I have this bread as much as I want, it is sugar free right mom?”, I am trying my best to introduce about sugar on body metabolism to my kids, in simpler way, I thanks God that they understand, even though right now, I struggling to set a limit on their candy addiction *sad face, even though they understand but still they can’t resist of candy temptation


This Banana bread is super easy, you can do it without any kitchen gadget, and taste super delish, fudgy and moist. Definitely different density than normal Banana bread, but I prefer this version where the bread taste so intense. When I was still did baking good for my friends, this was one of their favourite, because they prefer vegan healthy version.

Shall we?



  • 1 tbsp flax seed, ground (+ 3 tbsp water)
  • 5 medium sized bananas, mashed (1¾ cup mashed bananas) – Choose over ripe banana, it taste better and super fragrance
  • 1/3 cup maple syrup
  • ¼ cup coconut oil or light olive oil
  • 10 dates, mashed it (1/4 cup mashed dates)
  • 1 tsp vanilla extract
  • 1 tbsp fresh squeeze lime or lemon juice
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 1½ tsp baking powder

1 fresh banana (not over ripe) cut in a half


  • 1½ cup quick cooking or small flakes oats
  • ½ tsp baking soda
  • 1 cup white whole wheat or spelt flour



  1. Preheat oven to 360F or 180C. Lightly oil a standard square baking or loaf pan with coconut oil or non-stick spray.
  2. In a small bowl, stir together flax seed and water. Set aside to thicken while mixing together other ingredients. This is your flax ‘egg’.
  3. In a large size bowl, mash bananas. Add the maple syrup, melted coconut oil, mashed dates, vanilla extract, , cinnamon, sea salt and baking powder to the banana mixture.
  4. Give the thickened flax egg an extra stir if it is not fully combined with water. Add to the wet ingredients.
  5. Whisk together with a hand or electric mixture until the ingredients are well combined.
  6. Add the quick cooking oats to the wet ingredients. Stir together. Add flour and baking soda to the banana bread batter. Combine the baking soda and flour together on top of the banana bread batter before folding it into the batter. With a spatula, fold the flour and baking soda into the banana bread batter until fully combined. Leave to thicken for a minute before adding it to the loaf pan.
  7. Add banana bread batter into the oiled loaf pan. Smooth out the top of the batter with the back of a cold spoon. Before going to the oven top the batter with half banana, push it gently
  8. Bake for 35 – 40 minutes or until a toothpick comes out clear.
  9. Leave to cool down in pan
  10. voila your Banana bread is ready to be devoured and enjoyed!

Vegan Peanut Butter Roll

Whooaa it is been so long, it is total a month I am not writing. I’ve been sick for weeks, my body adapting the weather, eating a lot crap (I usually really good on taking care of my health but this new experience really hit me hard, that is my excuse haha), a lot thing to do and can’t manage a good rest really all of those things are really good combination to get really sick, I mean intense sick, the worst flu I ever got.


Back to the recipe, this recipe was actually meant to be for pizza dough, this my little daughter are really fan of pizza, and I am not agreed with her if she taking too much pizza from the fast food chain store, so in return she asking me to made her fresh. I’ve been looking for years the pizza dough recipe that fit my taste, and so far none. Like this recipe, it was too soft and spongy for pizza bread (for me), it taste like foccacia to me. The good thing is, I store the half of the dough in a fridge for a night, since I think this dough was not fit for pizza (I love thin, a bit soft kind of pizza bread) and the dough was perfect in the next day, still rising so well and smell fresh, so I decided to make some roll. The Roll was perfect, until the next day was still so soft and taste so nice, miss to make another batch right now *haha.

I learn to make bread for years, since my family are really fan of bread, one bread that I want to conquer is crunchy sour bread, since the recipe I usually execute was any kind of soft bread, in Indonesia, we kind of obsess with any soft bread. Since arrive here, we tried quite a lot of different bread than we used to, and guess what we loving it, so basically I can said that we fan of bread. Viva Bread haha.

This recipe is so simple, you can put all ingredient in food processor (like I did) or you can put it in mixer, just do it as you preference, mix it until the dough form in ball and not sticky and you done, the dough ready for good enough rest.

Here all you need



  • 31/2-4 cup Bread flour and extra for dusting
  • 21/2 tsp dry yeast
  • 1/2 tsp salt
  • 1 1/2 cup warm water (remember it supposed to warm not too hot otherwise the yeast would be dead, vice versa for too cold water, and the dough would be failed to rising)
  • 2 tbs virgin olive oil, and extra 2 tbs to grease the bowl
  • Peanut butter for the filling, or you can simply change the filling base on your preference, you can spread cinnamon sugar and viola it become cinnamon roll, or you can being naughty and add a good layer of Nutella
  • Vegetable base margarine to rub the bread after out from the oven


  1. Combine the 31/2 cup bread flour, sugar, yeast and salt in the food processor and combine. While the processor is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
  3. Flatten the dough until reach 1cm thickness, and spread the filling of your preference, and roll. Cut it approximately 10 cm each and put it in 16cm springform cake tin, that already greased with olive oil, so it wont stick in.
  4. Bake in preheated oven 180C for 15- 20 minute until it golden brown (depending on your oven).
  5. After taking it out from the oven, rub the hot bread with vegetable base margarine.
  6. Ready to serve