Simple, geling safe Banana Bread. Quick to make, oil-free and incredibly delicious. Extra chocolaty thanks to cocoa and chocolate chips. Gluten-free option.
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.
3 Piece medium ripe bananas
Add almond milk, apple cider vinegar, and baking soda to a large baking bowl and whisk to combine.
90 ml Almond milk, 15 ml Apple cider vinegar, ½ tbspn Baking soda
Place a sifter on the bowl and sift in spelt flour (optional gluten-free flour blend), buckwheat flour, and cocoa.
115 g fine spelt flour or gluten-free flour mix, 120 g Buckwheat flour, 2 EL Cocoa powder
Add flaxseed egg, mashed bananas, raw cane sugar, maple syrup , baking powder, salt and vanilla. Stir until a uniform dough is formed. Fold in chocolate drops.
1 tbspn Flaxseed egg, 3 Piece medium ripe bananas, 100 g Raw cane sugar, 60 ml maple syrup, 2 tbspn Baking powder, A pinch of salt, ¼ tbspn Bourbon vanilla, 90 g dark chocolate drops
TIP: Check consistency, if too firm add more vegetable milk, if too runny add more flour. See video for proper consistency.
Pour batter into king cake pan, smooth (optional) with more chocolate drops sprinkled on top and place in oven. Bake for 40 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.
vegan chocolate drops to taste, Nut puree at will
Cut into pieces and enjoy plain, dust with powdered sugar or garnish with coconut cream. Keeps up to 5 days airtight in a cool environment.