Vegan coconut banana bread without sugar

Ingredients for 1 servings:

• 3 bananas, approx. 300 g, the riper the better
• 100 g apple sauce or grated apple
• 100 g coconut flour
• 50 g hazelnuts, ground
• 1 tbsp flaxseed flour + 100 ml water, alternatively 2 eggs or other egg substitute
• 50 g spelt flour or wholemeal spelt flour
• 1 packet of baking powder
• 1 handful of cashew nuts or other nuts
• 30 g puffed amaranth, optional, for the mold
• 4 tsp oil for the mold
• 1 tsp cinnamon, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

without extra fat

Preheat the oven to 180°C (top/bottom heat). Mash the ripe bananas thoroughly with a fork (alternatively, use a hand blender or mixer) and mix with the grated apple/apple sauce. Next, combine the coconut flour, ground hazelnuts, cinnamon, and spelt flour with the baking powder and add to the banana and apple puree. Dissolve the flaxseed flour in 100 ml of water and add it as well. Mix everything well and finally fold the cashew nuts into the batter. Grease a loaf pan with oil and sprinkle with puffed amaranth, if desired. Pour the batter into the pan and bake for about 40 minutes (test with a toothpick). Alternatively, add (unsweetened) cocoa powder or cover with (dark) chocolate coating.