Banana Bread

Name: Banana Bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: ripe bananas, mashed; coconut fat; egg substitute powder (alternatively, you can replace the egg with flaxseeds); flaxseed flour (alternative to egg substitute powder); water (alternative to egg substitute powder); cane sugar; caster sugar; flour; almond flour; ground vanilla; baking powder; salt; vegan alternative to dark chocolate / chocolate buttons; chopped walnuts

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min

Difficulty: easy

Ingredients

4 Piece(s) ripe bananas, mashed

Some coconut fat

10 g egg substitute powder (alternatively, you can replace the egg with flaxseeds)

1 Tablespoon(s) flaxseed flour (alternative to egg substitute powder)

2 Tablespoon(s) water (alternative to egg substitute powder)

60 g cane sugar

60 g caster sugar

120 g flour

120 g almond flour

1 Teaspoon(s) ground vanilla

1 Teaspoon(s) baking powder

0.5 Teaspoon(s) salt

1 Pack(s) vegan alternative to dark chocolate / chocolate buttons

120 g chopped walnuts

Preparation

1. Start by mixing the egg substitute powder. Alternatively, mix 2 tbsp hot water with 1 tbsp flaxseed flour (crushed flaxseeds) in a small bowl, and leave the mixture to stand for 5 minutes until it starts to thicken up.

2. Mix all the ingredients together gradually with the egg substitute to make a batter.

3. Grease your muffin or loaf tin, and dust lightly with flour. Pour in the batter.

4. Bake for 20 minutes at 180°C (355°F) upper and lower heat, and then test the banana bread by poking it with a skewer in the middle. If it’s still sticky in the middle, bake for 5-10 more minutes.

5. Our tip: once the banana bread has cooled, it’s best to keep it in the refrigerator.