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Moist banana bread

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Ingredients for 1 servings:

  • 270 g spelt flour
  • 3 banana(s), ripe
  • 8 dates, pitted
  • 50 ml oat milk (oat drink)
  • 50 g coconut oil or butter, but then no longer vegan
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 2 tsp, heaped baking powder
  • Coconut oil and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan

Puree the pitted dates with the oat milk. Mash the three bananas with a fork and add them to the date mixture in a large bowl. Add the spelt flour, salt, cinnamon, and baking powder. Heat the coconut oil on the stove until liquid and pour it into the mixture. Mix with a hand mixer. Sometimes I just use my hands. Dust a loaf pan greased with coconut oil with flour and then pour in the mixture. Bake for 35-40 minutes at 180 degrees Celsius (350 degrees Fahrenheit). The whole loaf has about 2000 kcal and freezes perfectly. The bread tastes best warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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