Easy and Healthy Vegan Banana Bread - Super Moist
This easy and healthy vegan banana bread is perfect for the next coffee date with your girlfriends, but also looks great at the breakfast table. Simple and plain, served with a little almond paste, it steals the show to regular bread.In addition, it is made from purely plant based ingredients with only natural sweeteners. So to speak, a banana bread without sugar, without eggs, milk and white flour. That makes this easy and super moist banana bread a delicious and healthy snack instead of the conventional chocolate and cookie. Even less experienced bakers will succeeds with this simple and quick banana bread recipe.
Servings 8
Calories 307kcal
Equipment
- 1 loaf pan 23x13x8 cm
- parchment paper to line the loaf pan
- 2 bowls
- 1 spatula
Ingredients
- 3 bananas approx. 280g
- 50 g coconut oil*
- 50 g almond butter*
- 60 g yacon syrup*
- 100 ml plant based milk, your choice
- 1 tbsp apple cider vinegar
- 75 g oats, steel-cut
- 50 g almond meal
- 150 g spelt flour*
- 1 pinch of salt
- 1 tsp baking powder*, approx. 5g
- 1 pinch of ground cinnamon
- 1 banana, as topping
Instructions
- Preheat oven to 180° Celsius. Grease loaf pan with a little coconut oil and line with baking paper.
- Place coconut oil, almond paste and date syrup in a pan and heat gently until everything is melted and well combined. Allow the mixture to cool.
- Add vegetable milk and apple cider vinegar.
- Put all dry ingredients in a bowl and mix.
- Mash bananas into purée with a fork in another bowl and add the liquid ingredients. Mix everything together briefly.
- Pour liquid ingredients to dry ingredients and fold in with a spatula. Fold just enough so that everything is mixed to some degree. Do not stir the mixture too long, otherwise the cake will not rise well in the oven.
- Pour cake mixture into loaf pan. As a topping, cut a banana in half lengthwise and place it upside down on top of the banana bread. If you like, you can spread some date syrup on the banana halves.
- Bake the banana bread on the middle rack for 35 to 40 minutes.
Notes
*Instead of coconut oil, vegetable oil or vegan butter can be used.
*White or brown almond butter can be used.
*If you can't find yacon syrup you can use date syrup, maple syrup or agave syrup.
*The spelt flour can also be substituted with whole wheat flour, wheat flour or gluten-free flour. However, the recipe has not been tested with these and less or more liquid may need to be added.
*Baking soda can also be used instead of baking powder.
*White or brown almond butter can be used.
*If you can't find yacon syrup you can use date syrup, maple syrup or agave syrup.
*The spelt flour can also be substituted with whole wheat flour, wheat flour or gluten-free flour. However, the recipe has not been tested with these and less or more liquid may need to be added.
*Baking soda can also be used instead of baking powder.
Nutrition
Calories: 307kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 115mg | Potassium: 266mg | Fiber: 7g | Sugar: 12g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg