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Banana Bread (vegan and healthy)
Snacks & Sweet Things

For a long time I have been trying to find the perfect dough for a healthy, vegan and sugar-free banana bread! I tested several recipes and now I have the perfect version with a combination of vanilla and chocolate for you! Fast, easy and incredibly delicious. Great for breakfast, as a snack for in between or as a healthy cake alternative.

Duration 10 + 40-50 minutes
Ingredients for 1 bread
Base:
  • 300g wholemeal spelt flour¹
  • 50g ground almonds
  • 1,5 tablespoons baking powder
  • 1 pinch of salt
  • 50g coconut blossom sugar (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3-4 (very ripe) bananas (here: 350g)
  • 200g oat or almond drink
  • 60g plant oil (here: sunflower oil)
  • 20g baking cocoa
Topping:
  • 1 banana
Preparation
  1. grease a box mould²* or cover it with baking paper and preheat the oven to 180°C circulating air
  2. mix wholemeal spelt flour, ground almonds, baking powder, salt, cinnamon and coconut blossom sugar in a bowl
  3. chop the bananas in another bowl with a fork and mix with oat milk, oil and vanilla extract
  4. carefully mix the moist and dry ingredients, but do not stir too much so that the dough rises well
  5. put one half of the dough into the baking pan and smooth it down
  6. mix the other half of the dough with the baking cocoa and a dash of plant drink so that the dark dough has the same consistency as the light dough
  7. then pour the light-coloured dough into the baking pan, carefully smooth it down and mix it spirally with a fork
  8. top with a banana halved lengthwise
  9. bake in the oven for approx. 40-50 minutes, carry out a test with sticks
  10. remove from the mould and leave to cool on a cake rack, serve with nut butter and fruit (e.g. almond paste and blueberries)
Remarks
¹ For a gluten-free version you can use buckwheat flour.
² I use a foldable silicone baking pan* with the measures 30 x 11 x 7 cm.

The bread keeps in the refrigerator airtightly packed for several days. Alternatively you can freeze it and defrost it, for example in slices. This way it will keep for about 4-6 weeks.
Nutritional values for 1 slice (70g) with coconut blossom sugar:
Calories
149 kcal
Fat
5,4g
Carbs
20,4g
Protein
3,5g