Vegan banana bread

Ingredients for 1 servings:

• 3 banana(s), ripe
• 250 g flour
• 3 tsp baking powder
• 100 g sugar substitute (xylitol and erythritol)
• 80 ml oil, neutral, or coconut oil
• 1 pinch of salt
• 1 tsp vanilla extract
• 1 tbsp flaxseed meal or chia seeds
• 3 tbsp water
• 1 shot of plant milk (plant drink)
• e.g. cinnamon
• e.g. baking cocoa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 180°C (top/bottom heat). To make the egg substitute, first soak the ground flaxseed/chia seeds in a bowl with water for 10 minutes. In the meantime, mash the ripe bananas with a fork or chop them with an immersion blender. If you want the bananas to be fine and without any chunks, I recommend using an immersion blender. Now add all the wet ingredients to the bananas. This includes the oil and the egg substitute (ground flaxseed/chia seeds). Add the vanilla extract, sugar (I always use 50g xylitol and 50g erythritol), and a pinch of salt, and mix everything well. Finally, add the flour and baking powder. If the batter is too tough or thick, add a splash of plant-based milk. Pour the batter into a prepared 25cm loaf pan. Bake the banana bread in a preheated oven for approximately 50-60 minutes. Tips: This basic dough can be refined with cinnamon, cocoa, or chocolate chips. You may need a little more plant-based milk. Last time, I added 30g of almonds and 70g of chocolate shavings. My banana bread had about 280 kcal per 100g. Of course, you can also make the banana bread non-vegan; just use regular cow’s milk and add an egg instead of the egg substitute. Instead of wheat flour, you can also use spelt flour. You can also replace some of the flour with oats. I’ve done it once, and it worked well.