Quick, delicious and sugar-free banana bread – without sweeteners

Ingredients for 1 servings:

• 3 bananas, ripe, approx. 400 g
• 2 eggs
• 50 g almonds
• 50 g raisins
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tbsp oil, neutral (rapeseed/sunflower or similar)
• 100 g oat flakes
• 150 g flour
• 100 ml oat milk (oat drink) or preferred other milk
• 2 tsp cinnamon
• 1 vanilla pod(s), including the pulp
• 1 pinch of salt
• 1 handful of almonds or seeds for sprinkling
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

simple, uncomplicated and healthy, but still delicious

The day before, soak the almonds and raisins in a small bowl (this is not absolutely necessary, but highly recommended). Soaking rehydrates the raisins, adding moisture to the dough during baking. The next day, preheat the oven to 170°C fan/convection oven. Mash the bananas with a fork and mix them in a bowl with the milk, chopped almonds and raisins, eggs, oil, salt, and cinnamon. Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife, then add them to the bowl. Add the oats, flour, baking powder, and baking soda to the mixture and mix well. Pour everything into a greased baking pan lined with a strip of parchment paper (for easier removal after baking) and bake in the preheated oven for 40 minutes. Tip: You can sprinkle almonds and seeds on top of the bread. They won’t sink into the batter if you roll them in a little flour first.