Vegan banana bread

Ingredients for 1 servings:

• 3 banana(s), ripe
• 100 g butter substitute (Alsan)
• 80 g brown sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 2 tsp, smothered cinnamon
• 1 tsp, leveled tonka bean zest
• 3 tbsp, heaped almonds, ground
• 80 g apple puree
• 100 g walnuts
• 100 g almond flakes
• 200 g flour
• n. B. Butter substitute or other vegan fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

super juicy, without egg or butter and even without a mixer

First, peel the bananas and then mash them with a fork until they form a paste. Then melt the butter substitute in a saucepan. Let it cool for a few minutes and then add it to the bananas. Add the sugar, vanilla sugar, baking powder, cinnamon, tonka bean zest, ground almonds, and apple puree and mix everything with a wooden spoon. Then fold in the flour and nuts, using the wooden spoon again for this. Pour the batter into a greased loaf pan. Tip: If you don’t like the banana bread too moist, add 2 tablespoons of almond butter to firm it up a bit. Place in a preheated oven at 160°C (top/bottom heat) for one hour. Do the skewer test and you’ve got a moist banana bread completely free of animal products. Tip: After about 30 minutes, sprinkle some of the chopped walnuts and almond slivers over the cake/bread. This gives it a nice crunch and also looks great – after all, eating is also a feast for the eyes. Have fun baking!