Best Banana Bread

Ingredients for 1 servings:

• 230 g coconut blossom sugar
• 1 tsp, leveled salt
• 1 pinch of vanilla
• 150 ml vegetable oil, neutral, or 200 g margarine
• 100 g ground almonds or ground hazelnuts
• 200 g wholemeal spelt flour
• 3 tsp baking powder
• 3 bananas

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes

vegan, soft banana bread

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) using conventional heat. Mix the coconut blossom sugar with the salt, vanilla, and oil. Combine the ground almonds, flour, and baking powder. Puree or mash the three bananas with a fork and mix them into the sugar and oil mixture. Add the dry ingredients to the wet ingredients, mix well, and then pour the batter into a loaf pan lined with baking paper. Bake the banana bread for 80 minutes. If the oven is very hot, cover the surface of the bread with aluminum foil from the beginning; if the oven is moderate, cover it about halfway through baking. This ensures the cake is nicely cooked without burning on top. Variations: For a sweet finish, dust the cake with powdered sugar or cover it with dark chocolate. For real chocolate junkies, chocolate chips can be mixed into the batter. For those with allergies, the ground almonds can of course be replaced with any other type of nut. For an even nuttier result, you can replace some of the flour with ground nuts. And if you want to swap the good oil for margarine, that’s fine too. Note: Use 200g of margarine. The banana bread will be much moister with oil alone!