Classic Banana Bread: This recipe is guaranteed to succeed
Classic Banana Bread: This recipe is guaranteed to succeed
Will the hype surrounding Banana Bread ever end? Let's hope not! Here's an easy (and vegan) recipe to follow.
The banana bread recipe from the cookbook "Total Banana" to bake again
At the latest with the beginning of the Corona pandemic, Banana Bread has found its way into our recipe books - no wonder, after all, it's child's play to prepare, quick to bake and that crucial ounce healthier and less sweet than cake. Whether chocolatey, with blueberries or peanut swirl, Banana Bread can now be found in the wildest variations. We have the classic for you here, in the version of Susann Kreihe, author of the new cookbook "Total Banana" (published by Christian Verlag).
As a spread, a thin layer of peanut butter, chocolate cream or curd cream is perfect - or just enjoy it plain!
- 150ml neutral vegetable oil
- 175g ground almonds
- ½ vanilla bean
- 3 ripe or overripe bananas (brown skin, even with bruises)
- 75g raw cane sugar
- 100ml coconut milk (alternatively other vegetable milk)
- 200g whole spelt flour
- 1 tsp baking powder
- ½ tsp salt
- some neutral vegetable oil and ground almonds for the mold
Grease the loaf pan with oil and sprinkle with almonds. Preheat the oven to 180°C top/bottom heat.
Cut the vanilla bean lengthwise and scrape out the pulp. Peel the bananas and mash them in a bowl. Mix the banana puree with the vanilla pulp, sugar, oil, coconut milk, almonds, flour, baking powder and salt to make a dough.
Pour the batter into the pan, smooth it out and bake it in the preheated oven for 45 minutes. Then let the Banana Bread cool, slice and serve.
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