Vegan Banana Bread

The cake recipes in our collection are never enough. How many times have you said “this cake is the best I’ve ever made!” until you bake the next one… ? Cake is the best company either for your breakfast coffee or afternoon snack, and why not, the evening cravings! ?

And, if this cake is as tasty and as healthy as this banana bread, then yes, you have found your new favorite and you will do well to save it. You will no longer bake it just to make use of the ripe bananas on your counter, but you will buy bananas and wait for them to ripen, just for this cake! So good!

This is banana bread contains no animal ingredients; it is ideal for vegetarians and vegans as well as fasting. It is made exclusively with whole meal flour. Coffee liqueur is optional, but believe me, it tastes really good! Instead, you can use almond milk or orange juice. They will give a slightly different taste, but will be equally delicious. Also, instead of coffee liqueur, black rum, or, brandy, will suit perfectly.

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Vegan Banana Bread

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Breakfast, Dessert, Snack

By Evi – Serves: 14

Prep Time: 10 mins – Cooking Time: 50 mins

Delicious, whole wheat, chocolate chip vegan banana bread, flavored with coffee liquer. Worth saving and trying!

Ingredients

• 4 large very ripe bananas about 480g, well mashed with a fork
• 330 g whole meal flour
• 300 g maple syrup or honey, for non-vegans
• 3 ½ tablespoons coconut oil or a light olive oil
• 2 tablespoons of coffee liqueur or brandy, or black rum, or orange juice, or almond milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• 160 g dark chocolate chips
• 1 banana, cut in half lengthwise for garnishing

Instructions

1

Preheat the oven to 180 ° C.

2

In a large bowl mix the flour, baking powder, baking soda and salt.

3

In another bowl add the bananas, honey or maple syrup, liqueur and vanilla and mix well.

4

Add the liquid ingredients to the bowl with the dry ingredients and mix well.

5

Add the chocolate drops and stir again.

6

Oil and flour a 25x11cm rectangle cake pan. Pour the mixture into the pan and make sure to spread evenly. Put the sliced banana on the mixture.

7

Bake for about 50 minutes, until a toothpick is immersed in the cake and comes out clean.

8

Place the mold on a rack and leave for about 10 minutes. Carefully remove from pan and let cool completely.

Nutrition

• 270 Calories
• 49g Carbohydrates
• 1mg Cholesterol
• 7,7g Fat
• 4g Fiber
• 4g Protein
• 5,2g Saturated fat
• 224mg Sodium
• 24g Sugar

Notes

Amount per serving 107 gr

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