Vegan banana bread with wild blueberries and walnuts. Quickly made, naturally sweetened and incredibly delicious. Simply pure with a cup of coffee for breakfast or with coffee with delicious coconut cream. Gluten-free, vegan, lactose-free and naturally sweetened.
Prep Time 10 minutesminutes
Baking time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 10Piece
Calories 180kcal
Ingredients
FOR THE DOUGH:
3Piecemedium ripe bananas
180gOatmealplus a little more for dusting the blueberries
Preheat oven to 175 degrees and grease a king cake pan and optionally dust with a little flour. Alternatively, use a baking paper.
Peel bananas and mash in a large baking bowl with a fork. Add oat flour, maple syrup, coconut blossom sugar, plant milk, baking powder, salt and bourbon vanilla. Stir until a smooth dough is formed.
3 Piece medium ripe bananas, 180 g Oatmeal, 60 ml maple syrup, 60 g Coconut blossom sugar, 125 ml Plant milk, 1 Pack Baking powder, A pinch of salt, ¼ TL Bourbon vanilla
Place blueberries in a bowl with some oatmeal and toss well until all blueberries are coated with oatmeal. Fold into the batter and pour into the king cake pan. Sprinkle walnuts on top and gently incorporate.
80 g Frozen blueberries, 50 g Walnuts
Bake for 50-60 minutes and test with a wooden stick if the banana bread is done. 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 or with a dollop of cream.