Vegan, Refined Sugar-Free Banana Bread
Today I am introducing a classic of vegan cuisine, my chocolate banana bread. My vegan, refined sugar-free banana bread tastes great, is quick and easy to prepare, goes well with breakfast, tea or dinner and can be varied again and again with your favorite ingredients. A jack of all trades, it is in season all year around!
Equipment
- 20 cm (7-8 inch) baking pan
Ingredients
- 2 large ripe bananas
- ½ cup maple syrup (100-120 ml)
- 4 Tbsp canola oil or coconut oil
- 5 Tbsp soy milk
- 1 Tbsp apple cider vinegar
- 1 cup rolled oats (80g)
- 1 cup wholegrain spelt flour / whole wheat flour (120g)
- 2 tsp baking powder
- 2 tsp spices of your choice e.g. 1 tsp cinnamon, ½ tsp cardamom, ½ tsp vanilla or ground tonic bean, ¼ tsp nutmeg
- 1 pinch salt
- ¼ cup vegan chocolate chips (35g)
- 1 small hand full pecan nuts
Toppings:
- 1 reife Banane
- Schokodrops
Instructions
- Preheat oven to 170 °C (349 °F) and prepare baking pan.
- Roughly chop pecan nuts.
- Smash two bananas with a fork then add to a large bowl.
- Add maple syrup, soy drink, oil, apple cider vinegar and stir well.
- Add flour, oats, baking powder, vanilla, salz and spices and stir well.
- Pour the dough into the baking pan and then place in the preheated oven for 30 minutes. After that time cover the banana bread with a baking sheet, reduce the heat to 150 °C (300 °F) and bake for another 20-25 Min.
Tried this recipe?Let us know how it was!