Today we bake a vegan banana bread, but I do not know exactly why they say banana bread, which is actually a banana cake. To attribute it solely to the form would be a bit clumsy. A marble cake does not mutate in a box shape to the marble bread. I digress; Let us begin.
200 g spelled flour
4 bananas, medium and ripe
100 ml almond milk or another vegetable milk
120 ml maple syrup
2 tsp baking powder
1 pinch of salt
½ tsp vanilla (powder)
3-4 tablespoons oil (coconut oil tastes great here)
1 tablespoon of chia seeds
40 g walnut
Vegan Banana Bread
The oven is preheated to 180 ° C and the box mold greased set aside.
If you want to use coconut oil, you are now causing it to change its state of aggregation, by means of a water bath, from ‘solid’ to ‘liquid’. In a large bowl, mix all the dry ingredients in and with each other.
In a blender jar you mix now plant milk, maple syrup and three of the four bananas, which you have carefully mashed on a plate with a fork. Lastly, add the oil, whichever. Mix
Now the liquid ingredients in the bowl hit the dry and combine with each other. If they do not do it on their own – as can be assumed – please help them a bit. Lastly, take a handful of nuts, roughly chop them (the nuts) and lift them under your dough.
The last remaining banana you cut lengthwise in two banana buns and places them with the cut surfaces on the bottom of your box shape. Now, the two bunnies are lovingly covered with the dough and after an appreciative and hopeful look at the achievements so far, the whole thing is now passed for 70 minutes in the lower third of the preheated oven.
Let the fresh banana bread cool off outside the mold and then fully absorb it – if your environment allows it.
We recommend for you: Vegan Glutenfree Pizza