Vegan Banana Bread with Blueberries
Ingredients
- 1,5 ripe bananas
- 200 g (7.05 oz/ 1.6 cups) (spelt) flour type 630
- 80 g (2.82 oz) ground almonds (or hazelnuts)
- 50 g (1/2 cup) coconut sugar (non liquid)
- 1 pinch of salt
- 1 tbsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda (or just more baking powder)
- 1 tbsp. apple cider vinegar (or lemon juice)
- 60 ml (2.02 oz) coconut oil + some oil or margarine for greasing the baking pan
- 150 ml (2/3 cup) plantbased milk (e.g. oat milk)
- 50-70 g (1.7 - 2.4 oz) frozen blueberries
- Optional: Drizzle your banana bread with dark almond butter and date syrup. This tastes so good!
Instructions
- Preheat oven to 180 °C/ 356 °F circulating heat/fan and brush a loaf pan with coconut oil (or margarine).
- Peel one and a half bananas and mash them finely with a fork till you get a kind of "banana cream".
- In a medium bowl wisk together flour, ground almonds, coconut sugar, mashed banana, a pinch of salt and 1 tbsp. cinnamon. Add baking powder and baking soda and drizzle 1 tbsp. cider vinegar directly onto the baking soda until it begins to foam.
- Add coconut oil and plantbased milk and stir with a spoon to make an even batter.
- Gently fold in the frozen blueberries and pour the batter into the prepared pan.
- Bake banana bread at 180 °C/ 356 °F circulating heat/fan for approx. 35-38 minutes (check the doneness with a wooden stick).
- Let banana bread cool down, remove from the pan and enjoy.
Tried this recipe?Let us know how it was!