Sunday, May 15, 2016

The Best Banana Bread (vegan)

reading time: 2 min



Preparation time: 45 mins
Main ingredients: banana, flour, nuts
difficulty level: easy
makes: 1 loaf
suitable for: vegan, lactose-free, wheat-free, soy-free, low-fat, low-sodium

When life hands you over-ripe bananas... you make banana bread!

I mean, seriously. What do you do when your stored bananas are so over-ripe that they're practically black from the outside? In my house, we either freeze them for nicecream or we make banana bread. 

This time it was time for some moist banana bread. And it turned out perfect!

There's already a recipe for banana bread on my blog, but this recent attempt has just stomped all other banana bread recipes into the ground. It's sweet, it's soft, and it's super healthy. What else do you want?!

Ingredients

4-5 (over)ripe bananas *
1 3/4 cups spelt flour (or any other flour such as oat / rice / buckwheat flour)
1/4 cup sunflower oil
1/2 tsp cinnamon, ground
1/2 tsp baking powder
1/2 tsp salt
3 tbsp chopped nuts

* I reduced the amount of sugar to zero as the bananas i used were really sweet. However, if you like your cakes very sweet, you may need to use some sweetener such as brown sugar, raw cane sugar, coconut blossom sugar, stevia, maple or agave syrup



Instructions

Preheat oven to 350F (180C).

In a medium bowl, combine the flour, baking powder, cinnamon and salt, and stir. In a separate bowl, mash the bananas using a fork. If that isn't possible they aren't ripe enough and therefore not sweet enough.

- this time my banana bread turned out moister than last time, so if you like it to be more fluffy, use one banana less -

Add the bananas and the oil to the mixture and mix thoroughly. Now, gently fold in your nut pieces. 

Pour into a lightly greased or parchment lined loaf pan and bake for about 30 minutes or until a toothpick inserted in the centre comes out clean. Halfway through baking, i topped the bread with a couple of walnut halves and half of a banana in slices that i gently pressed into the dough.
Let cool before removing from the pan.
 
PRO TIP: Instead of the nuts - or additional (mind blown!) - you could sprinkle the dough of your banana bread with vegan chocolate chips if you want. Imagine them slowly melting... yum

This surprisingly wonderful egg-less and dairy-free banana bread just disappeared very fast and i need to make it again very soon. The banana bread tastes great with nut butter or just by itself :) 

- for me this is the perfect road trip snack! we actually went camping last weekend, and i took this loaf of banana bread with me, along with more banana, grapes, some almond butter, fruit nut bars, and my recycled true fruits glass bottle which is perfect for putting in fruits such as sliced lemon and fresh basil! (see below) -



Once again, thanks to the lovely Jerri over at Simply Sweet Home for featuring me!

http://www.simplysweethome.com/2016/05/friday-favorites-322-breakfast-recipes/


Other banana recipes you might like:
(okay almost every single recipe on my blog involves banana, hehe)


http://be-alice.blogspot.com/2013/08/the-best-banana-soft-serve.html
Banana Ice Cream
http://be-alice.blogspot.com/2015/09/plain-picture-perfect-pancakes-vegan.html
Banana Blueberry Pancakes
http://be-alice.blogspot.come/2015/03/vegan-porridge-most-soft-fluffy-oatmeal.html
Creamy Oatmeal



Maisy



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