Baking
🌍 Public
Vegan Banana Bread
A quick and moist vegan banana bread that is perfect for using up leftover ripe bananas.
Source / link: https://foodnphoto.de/veganes-bananenbrot-331/
Ingredients
Makes:
1 loaf (≈12 slices)
Amounts are for the whole bake — choose ½, 1 or 2.
| 3 Stück | Bananas (ripe) |
| 150 ml | Almond drink |
| 50 g | Rapeseed oil |
| 60 g | Sugar |
| 1 Tütchen | Vanilla sugar |
| 1-2 TL | Apple cider vinegar |
| 300 g | Flour |
| 1-2 TL | Baking powder |
| 1 Prise | Salt |
Preparation
Step by step through the recipe
- 1 Preheat oven to 175 °C fan (or 195 °C top and bottom heat). Lightly grease a loaf pan (approx. 25 cm).
- 2 Peel the 3 Stück bananas and mash them well with a fork.
- 3 Add 150 ml almond drink, 50 g rapeseed oil, 60 g sugar, 1 Tütchen vanilla sugar and 1-2 TL apple cider vinegar and mix well.
- 4 Then add 300 g flour, 1-2 TL baking powder and 1 Prise salt and stir in quickly until everything has just combined. Do not stir too long, otherwise the bread will not rise properly.
- 5 Optional: Carefully and quickly fold in additional ingredients such as berries or chocolate pieces.
- 6 Fill the batter into the loaf pan and bake for about 40 Minuten, until a skewer inserted in the center comes out clean.
Notes & tips
Peanuts: The recipe is peanut-free (no peanut butter frosting included). Tip: For a chocolate chip variation, 30-40g of cocoa powder or 100g of roughly chopped chocolate can be mixed into the batter.
Nutrition
estimated per piece- Calories
- 156 kcal
- Protein
- 3 g
- Fat
- 4 g
- Carbs
- 27 g
– = ingredient not in nutrition database (estimate incomplete)
