Banana bread, how I love it. Actually, I came up with it in America, every morning along with a large cafe latte at a major coffee chain (whose name I won’t mention now). Tasty it was, but if I now think about what ingredients are in it? White flour and refined sugar, probably more banana flavoring instead of real banana. No thanks, I prefer to make my own banana bread. Are you with us? Then let’s get started together.
Vegan banana bread – easy!
Banana bread is a thing that is really simple, if you follow the rules -that is, the recipe. If I need more than 10 ingredients, I always weigh things out ahead of time and put them next to my big baking bowl. So that I’m ready to go. Banana bread needs bananas, of course, and they should ideally be really nice and ripe. This can sometimes go so far that the shell is already really brown on the outside. But simply “mature” is also enough.
The banana is in itself a very interesting and above all healthy fruit.
Here are a few facts:
- very good source of magnesium
- natural source of fructose
- Rich in calcium
- easily digestible carbohydrates, thus a perfect source of quickly available energy
Breakfast TO GO – vegan banana bread makes it possible
The banana bread gets a good binding by adding flaxseed eggs. I use fine spelt flour this time, but you can always use my gluten free flour mix if you have an intolerance to gluten. I also find walnuts in the dough very tasty, but that is optional. Of course, chocolate drops are still allowed, yummy! Get started with this brilliant “on the go” breakfast. Add to this a café latte with Almond milk (of course in a recyclable cup) perfect is the healthy breakfast. If you devour the banana bread at home while having coffee, a Coconut cream also goes wonderfully with it.
The 1-Bowl Banana Bread is:
- Pleasantly sweet
- Full of healthy fiber
I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Banana bread (vegan)
- 1 Piece Flaxseed eggs
- 3 Piece medium bananas ripe bananas
- 45 ml Coconut oil melted or organic alsan
- 180 ml Almond milk or any other vegetable milk
- 100 g Raw cane sugar
- 3 tbspn maple syrup
- 200 g fine spelt flour or gluten-free flour mix
- 1 Pack Baking powder
- A pinch of salt
- ¼ tbspn Bourbon vanilla
- ½ tbspn Cinnamon
- 137 g ground almonds or almond flour (with ground almonds it will be juicier, with almond flour it will be lower in calories)
- 112 g Oatmeal optional gluten free
- 50 g Walnuts broken into coarse pieces
- Optional: 50g dark vegan chocolate drops
- Flaxseed egg stir and set aside.1 Piece Flaxseed eggs
- Preheat oven to 175 degrees and grease a king cake pan and optionally dust with a little flour.
- Peel bananas and mash in a large baking bowl with a fork. Add coconut oil, raw cane sugar, maple syrup and almond milk and mix coarsely with a wooden spoon.3 Piece medium bananas, 45 ml Coconut oil, 180 ml Almond milk, 100 g Raw cane sugar, 3 tbspn maple syrup
- Place a sieve on the bowl and sift in the flour. Baking powder, salt, vanilla, cinnamon, ground almonds, oatmeal, Flaxseed egg and walnuts and mix everything well until a uniform dough is formed.1 Piece Flaxseed eggs, 200 g fine spelt flour or gluten-free flour mix, 1 Pack Baking powder, A pinch of salt, ¼ tbspn Bourbon vanilla, ½ tbspn Cinnamon, 137 g ground almonds, 112 g Oatmeal, 50 g Walnuts, Optional: 50g dark vegan chocolate drops
- Pour batter into king cake pan, smooth out and place in oven. Bake for 50-60 minutes and test with a wooden stick if the banana bread is ready. If the wooden stick comes out clean, then it’s done. Turn off oven and like to let banana bread cool in oven. Allow to cool completely.
- Cut into pieces and enjoy plain, dust with powdered sugar or garnish with coconut cream.Icing sugar to taste, optional coconut cream