Banana Bread
Vegan, Gluten-free
Level
Medium
Type
Breakfast
Portions
10-15 slices
Time
60 min
Ingredients
- 2/3 cup plant based milk
- 2 tbsp apple cider vinegar
- 4 tbsp flax seeds
- 4 large bananas (or 6 medium)
- 4 tbsp 100% natural Peanut Butter (ex : Manilea)
- 2 cups rolled oats
- 1 cup almond meal
- 3 tsp cinnamon powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- (optional) 2 tsp vanilla extract
- (optional) 2 tbsp maple syrup
Step 1
Preheat the oven to 180°C (350°F) and prepare a cake tin with baking paper.
Step 2
In a small bowl, combine the plant based milkand apple cider vinegar. Allow the mixture to thicken (approx. 5 minutes)
Step 3
In a blender, blend the rolled oats to a floury texture, then add the flax seeds and blend again.
Step 4
In a large bowl, pureed the bananasand add the peanut butter, vanilla extract and plant based milk + apple cider vinegar mix. Mix vigorously.
Add the remaining ingredients and mix until smooth.
Step 5
Pour the batter into the prepared cake tin.
(Optional) Cut a banana in half lengthwise and place on top of the batter for decoration.
Step 6
Bake for 45 minutes at 180°C (350°F). Check doneness by inserting a knife; if it’s sticky, bake for another 10-15 minutes.
Turn out and enjoy for breakfast or as a snack!
Notes :
The combo plant based milk + apple cider vinegar can be replaced by 2 eggs for a non-vegan recipe.
Banana bread keeps well and even tasts better withing two days after baking.
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F