Banana bread

Ingredients for 1 servings:

• 80 g margarine, vegan
• 85 g sugar
• 15 g vanilla sugar (bourbon vanilla sugar), homemade or
• 100 g sugar and 1 packet of vanilla sugar
• 400 g flour (type 405)
• 3 m.-large banana(s) overripe
• 2 tsp, heaped baking powder
• 40 g sultanas or raisins
• 150 ml soy milk (soy drink)

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours

vegan, lactose-free, egg-free – also edible as a cake

The recipe is designed for a loaf pan, which should be lined with baking paper. Preheat the oven to 150°C. Melt the margarine, sugar, and bourbon vanilla sugar in a saucepan. If you don’t have homemade bourbon vanilla sugar on hand, you can use 100g of sugar instead. Weigh all the dry ingredients and place them in a large mixing bowl. If using regular sugar, add 1 sachet of vanilla sugar. Mash the bananas in their skins until soft, peel off the skins, and add the mashed bananas to the dry ingredients in the bowl without chopping them any further. This way, the bread will have banana pieces that are evenly distributed throughout the bread. Now add the melted margarine and the soy milk and quickly knead the dough with the dough hook until smooth. Knead the dough with the food processor only briefly and on a low speed, otherwise it will become too tough! Pour the dough into the prepared pan and bake in the oven for 45 minutes. Let stand in the residual heat for 5 minutes with the oven off, then remove from the oven. Remove the still-hot bread from the pan using the baking paper and let it cool on a wire rack. Do not slice the bread until it is completely cool, otherwise it may fall apart. It’s best to prepare the bread the night before and slice it the next morning.