You know..when I started searching more and more online for plant-based recipes I found many blogs. One of the first I became a fan of (and ever since) Is the dutch blog lisagoesvegan of Lisa. With her enthusiasm for animals, food and a plant-based lifestyle itself, I got even more excited about my decision the stay plant-based :). Hereby I share her banana bread recipe. ‘Cause even though after many failures I might have managed to create a banana bread recipe on my own. To be honest; after finding this recipe on her blog, and the best idea to add apple cider for extra fluffiness, I don’t make it any other way anymore. So, enjoy your banana bread, all credits for Lisa!
⁃ 250 g (2 cups + 2 tbsp) buckwheat flour
⁃ 1/2 tsp baking powder
⁃ pinch of salt
⁃ 4 bananas
⁃ 2 tbsp coconut oil, melted
⁃ 3 tbsp coconut sugar or 5 pitted dates
⁃ 150 g (1 cup) blueberries or raspberries (optional)
Extra fluffy? Yes please!
⁃ 1/2 tsp baking soda
⁃ 1/2 tsp apple cider
Extra needed: cake tin, baking paper, 2 bowls, foodprocessor
Preheat the oven to 180℃/350℉.
Line a cake tin with non-stick baking paper.
Mix the spelt flour, baking powder, salt and sugar together in a clean bowl.
Add the bananas and coconut oil into a foodprocessor and blend until smooth.
Mix the dry and wet ingredients carefully. If you would like to add any berries..add them to the mixture.
Take the 1/2 tsp baking soda, add to the batter. Add the 1/2 tsp apple cider, it will foam now. Hello fluffy banana bread!
Mix gently one last time.
Add the batter to the cake tin and bake for 40-45 minutes until golden brown. You can use a toothpick to check if the cake is done in-between, if it comes out clean it’s ready.
Let the banana bread completely cool down in the cake take, in that way it won’t collapse.
Categories: Snacks & Sweets