Early Monday mornings are for baking sessions, right? Well, not really, but since I didn’t get around to make it during the weekend and I’m an early riser anyway, I spent the early hours baking one of my favourite things: banana bread.
I don’t know anyone who doesn’t love it. Banana bread is so easy to make, it’s healthy and sweet and it makes your whole house smell amazing. You can eat it as a sweet breakfast or a healthy dessert. It’s amazingly yummy plain and tastes even better topped with peanut or almond butter. In case you aren’t convinced yet, this recipe is also oil-free, refined sugar free, 100% whole spelt and of course vegan.
This recipe only needs 7 ingredients, but there are a few things to note:
- For a start, it is very important that you use spotty, ripe bananas. If the bananas aren’t ripe enough, they aren’t very sweet and not ideal for baking.
- Secondly, the lupin flour works as an egg replacement and it makes this bread fluffy. You can omit it, but if you bake vegan things regularly I recommend you get a box of it. When I make recipes that call for an egg, I simply use 1 tbs of lupin flour mixed with 4 tbs of water and the result is always perfect.
- Thirdly, feel free to get creative with this recipe! I like to add choppes dates, nuts, raisins or chocolate chips.
If you remake this recipe, I would love to see your recreation. So if you upload it to your Instagram, please tag me at @aspoonfulofhealth_ :).
- 3 ripe bananas
- 10 tbs plant milk
- 2 tbs maple syrup
- 2 tbs almond or cashew butter
- 1 tbs lupin flour
- 200 g whole spelt flour
- 1 tsp baking powder
- optional: chocolate chips, dates, nuts
Preheat your oven to 175 degrees Celcius and grease or line a loaf pan with parchment paper
Mash the bananas well with a fork and mix with plant milk, maple syrup and nut butter.
Combine the lupin flour with 4 tablespoons of water and add it to the banana mixture.
Next, add the flour and baking powder and combine everything very well.
If you want, you can fold in chocolate chips, dates or nuts now. Then pour the mixture into the loaf pan and bake for 45-60 minutes.
Let it cool down for a few minutes and remove it from the baking dish.