Fast lane:
Gluten-free: Vegan banana bread with nuts and blueberries
- Snack
- 135 kcals
- 45 min
I was working out yesterday and suddenly I got a craving for a freshly baked banana bread. So what was I going to do? I hopped on my bike after training, raced to the grocery store to get some ingredients, and ducked into the kitchen. You can say Fresh(hh)ly made vegan banana bread, because less than an hour later it came out of the oven! It is so delicious that I immediately wanted to share it with you! One of the simplest vegan recipes: easy peasy banana bread, which you can make today or tomorrow (if you’re in the mood for banana bread as much as I was!) Enjoy!
Posted by: Demi Harrols
The ingredients you need:
230g flour (gluten-free)
40g oat flakes
50g coconut grater
8g baking powder (gluten-free)
2 tsp cinnamon
2 handfuls of mixed nuts (unsalted)
80g blueberries
80ml soy milk (or other vegetable milk)
3 small (or 2 large) ripe bananas
dash of stevia sweetener
3 tbsp coconut oil
The recipe contains:
- 17g carbs
- 2g proteins
- 135kcals
The instructions:
Preheat the oven to 180 degrees.
Take a cake tin and put baking paper in it.
Place all dry ingredients (except nuts and berries) in a bowl and mix together.
Place all wet ingredients, including the bananas, in a blender and blend until smooth.
Pour the batter over the dry ingredients in the bowl and mix well until 1 (sticky) is formed.
Finally add the blueberries and nuts and mix 2 more times.
Pour the batter into the cake tin and spread over the entire length. Smooth the top nicely.
Place in the oven for 45 minutes.
After 45 minutes, check whether the cake is cooked inside. Stick a skewer into the banana bread and if it comes out wet, put it in the oven for a few more minutes, until it's dry inside.
Let it cool completely before slicing it.
Enjoy your meal!
