I’ve already baked banana bread before (and different kind of “bread cakes”) but not in a vegan way. Banana bread is one of those things that is great on it’s own or with a cup of coffee/tea or next day for breakfast. You can add different kind of fillings, like chocolate, fruits (blueberry, strawberry, etc.), nuts (walnut, hazelnut, almond, etc.) and seeds (sesame, sunflower, pumpkin, etc.).Using different flours in the batter also makes it rich and filling. Bananas create a very soft, moist, not too sweet, cake-like quick bread that you just simply can’t stop eating.
Did you know that banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s?
Vegan Banana Bread With Almond & Chocolate
– 1 cup whole wheat spelt flour
– 1/2 cup white spelt flour
– 2 teaspoon baking powder
– 1 teaspoon salt
– 2 evőkanál ground flaxseed + 1/4 cup (60 ml) water
– 1/2 cup oatmilk (you can use rice milk or soy milk)
– 1/3 cup cane sugar
– 3 ripe bananas, mashed
– 1 vanilla bean, split and seeded
– 1/2 cup almond, roasted in a dry pan, then roughly chopped
– 1/2 cup chocolate (70% cocoa content), chopped
In a small bowl mix together the ground flaxseed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Preheat the oven to 180C (356F).
In a bowl combine the dry ingredients: flours, baking powder and salt. In another bowl mix together the oatmilk with the cane sugar and mashed bananas. Add the vanilla and the flax egg and pour these wet ingredients mixture into the dry one, stirring until just combined. Fold roasted almonds and chocolate in.
Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 180 C (356 F) for about 40-45 minutes. It’s ready when the cake tester (or toothpick) comes out clean.