Bella's vegan banana bread

Ingredients for 1 servings:

• 250 ml plant-based drink (e.g. almond milk or coconut milk)
• 1 tbsp psyllium husks
• 2 large bananas, ripe
• 50 g coconut oil
• 30 g coconut blossom sugar
• 1 tbsp date syrup
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 1 pinch of salt
• 200 g wholemeal spelt flour
• 1 tsp baking powder
• 50 g hazelnuts, ground (alternatively ground almonds or walnuts)
• 20 g cocoa nibs
• 50 g hazelnuts, whole (alternatively cashews, walnuts, almonds)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

very juicy and not too sweet, the healthy alternative

First, mix the psyllium husks with the plant-based milk. While the psyllium husks are swelling, peel the bananas and mash them with a fork in another bowl. Add the coconut oil, coconut blossom sugar, date syrup, vanilla sugar, cinnamon, and a pinch of salt to the bananas and mix everything well in a food processor. If you like it a little sweeter, you can use double the amount of coconut blossom sugar and date syrup. Then sift the wholemeal spelt flour and baking powder and mix. Alternately add the flour and the soaked plant-based milk to the ingredients in the food processor and mix everything well. Once the mixture is smooth, stir in the ground hazelnuts. Finally, carefully fold in the cocoa nibs and whole nuts with a spoon. The consistency of the dough should be comparable to that of cake batter—this will make the bread very moist/squishy. Preheat the oven to 150°C (top/bottom heat) and grease a cake pan with coconut oil (a loaf pan is best). Tip: After greasing the cake pan, dust it with a little flour. Let the batter rest during this time so the nuts and cacao nibs soften. Once the oven has reached the specified temperature, pour the batter into the pan and bake on the middle rack for 60 minutes. The banana bread tastes great both hot and cold and will keep covered in the cellar or refrigerator for about three days.