John Myers
Ingredients for 1 servings:
- 3 bananas, overripe
- 200 g flour
- 120 ml oil, neutral, or coconut oil
- 80 ml plant-based milk (soy, almond, or oat milk)
- 100 g sugar
- 2 tsp baking soda or baking powder
- 1 tbsp cornstarch
- Fat for the mold
- 3 tbsp peanut butter
- 3 tbsp powdered sugar
- 3 tbsp yogurt substitute (soy, coconut, cashew)
- e.g. water or plant milk
- 100 g mixed nuts (walnuts, hazelnuts, cashew nuts, almonds)
- 4 tbsp sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
vegan
Preheat oven to approximately 175°C (convection oven). Chop the bananas into small pieces and blend them with the plant-based milk and oil until smooth. Mix the dry ingredients (flour, sugar, cornstarch, and baking powder) and then stir in the banana puree. Pour the batter into a greased loaf pan, cake pan, or small baking cups, or into muffin tins. Bake for approximately 30 minutes, or less time for muffins. Pierce with a wooden skewer and when nothing sticks, the bread is done. While the bread is in the oven, chop or pound the nuts. Melt the sugar in a pan until golden yellow. Then add the nuts and toast them (CAUTION: Danger of burning!). Spread them onto baking paper with a wooden spoon and let cool. Break the cold nuts apart slightly to make slicing the bread easier. Mix the peanut butter with the powdered sugar and yogurt, adding a little more water (slowly) if necessary. Spread the peanut butter spread on the cooled banana bread and sprinkle the nuts on top. Gently press down a little if necessary. 266 kcal per slice (12 slices).
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