Homebaking Vegan aromatic banana bread (without egg)

Vegan aromatic banana bread (without egg)

Posted in : baking, cake & cookies, vegan on by : lydia.argilli

This banana bread is so simple and tastes great, nice and fluffy. All you need is a few ripe bananas and a few ingredients that you probably have at home and you can enjoy this goodness. You don’t have to weigh it either, it’s a mug recipe. All you need is a mug and a volume of 100ml.

Ingredients:

  • 3 ripe bananas (approx. 450g)
  • 1 cup sugar (I use brown sugar for its caramel flavour)
  • 1 tbsp lemon juice
  • 1 cup cocoa
  • 2 cups flour
  • 1 cup oat milk
  • 1/2 cup oil (or fluid coconut fat)
  • 1 tbsp of date syrup (you can also chop 5 dried dates instead of 5 finely)
  • 1 packet (40g) cocoa pudding powder/starch
  • 1/2 baking powder
  • 1 cup finely chopped almonds
  • 1 tsp vanilla sugar
  • 1 tsp ground cinnamon
  • 1 tsp dried ginger
  • 1 tsp gingerbread spice Pinch of salt

Ingredients for icing:

  • 1/2 cup water
  • 2 tbsp sugar
  • 2 tbsp coconut fat
  • 2 tbsp cocoa

Preparing:

  • Slice the bananas and place in a bowl with the sugar. Add the lemon juice, then blend everything with an immersion blender to a puree.
  • Add the flour, cocoa powder, baking powder, starch and oil to the banana mixture.
  • Then add the date syrup (or chopped dates)- they give the batter a lovely caramel flavor.
  • Season the dough with cinnamon, vanilla, dried ginger and gingerbread spice as well as salt.
  • Finally, stir in the chopped almonds (reserve a few for garnish).
  • Pour the batter into a baking form and bake at 160°C for approx. 45 minutes. When the dough is done, it smells nice.
  • Cool completely before removing from the tin.
  • For the icing, put the water, cocoa, coconut fat and sugar in a saucepan and heat, stirring until the icing has a syrupy consistency.
  • Pour the icing over the cooled bread and sprinkle the surface with the almonds.
  • Refrigerate for half an hour, then store in a sealed container. Stored like this, it still tastes good after 5 days

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