Chocolate banana bread

Ingredients for 1 servings:

• 300 g spelt flour
• 50 g coconut blossom sugar
• 4 tbsp cocoa powder, dark
• 3 tsp baking powder
• 1 pinch of sea salt
• 4 bananas, very ripe
• 150 ml plant milk (plant drink), e.g. oat, almond or soy
• 50 ml rapeseed oil
• 1 tsp apple cider vinegar
• some maple syrup for brushing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan

Preheat the oven to 180°C (top/bottom heat). Place the dry ingredients in a bowl and mix together. Peel three of the four bananas, mash them with a fork, and mix well with the plant-based milk, vinegar, and oil. Now add the wet ingredients to the dry ingredients and mix well until a smooth batter forms. Oil the loaf pan and line it with baking paper (this makes it easier to remove the bread from the pan). Pour the batter into the pan, smoothing the surface. Peel the last banana, cut it in half lengthwise, and place it on the surface of the batter. Bake the banana bread in the hot oven on the middle rack for 50 minutes. Then brush the banana with maple syrup and let everything cool. The chocolate banana bread is ready. Note: This recipe always works for me. Above all, you usually have all the ingredients at home. At least that’s the case for me, so I can bake it anytime. I keep coming up with new variations of this basic recipe, like adding chocolate chips, walnuts, or cinnamon and apple. There are so many variations of banana bread. This is my basic recipe, at least, and I always get along well with it, and I’m very pleased with the results. It’s a moist and fluffy banana bread, which I really like.