A super delicious banana bread made of few and already at home ingredients.
Baking some banana bread is perfect for using up some overripe (leftover) bananas. So don’t throw away the bananas you won’t eat anymore – go and bake banana bread instead. Sometimes i don’t want to wait for the bananas getting brown, and i use bananas for baking that i still would eat. So when you DESIRE something sweet, you dont have to watch the bananas getting really, really ripe.
Bananas, an apple, nuts and the spices ground cloves and ground cinnamon in this banana bread sum up to a perfectly sweet, nutty and fruity taste. The apple and the yogurt ensure the banana brad doesn’t taste overly sweet and heavy.
The icing on the cake (literally 😉 ) is the chocolate spread. A creamy sweet chocolate spread completes the banana bread with nuts and apple perfectly.
Recipe (rectangle tin 26 11,5 cm):
150g brown sugar (Rohrohrzucker)
2 tsp baking powder
4 tblsp grated hazelnuts
½ tsp ground cinnamon
¼ teasp ground cloves
150g plantbased mild
200g plantbased yogurt
8 tblsp chocolate spread
Baking: 170° grad celsius – 70 minutes
Peel the banans and cut them into pieces. Then mash them with a fork. Mix the oil, the plantbased milk and yogurt with the mashed bananas.
In a second bowl mix up all the dry ingredients flour, sugar, baking powder, nuts, cornstarch, cinnamon and cloves thoroughly.
Wash the apple (you can peel it if you want) and cut it into small pieces.
Then mix the wet and the dry ingredients to a smooth dough.
Grease and dust the cake tin.
Fill the dough into the cake tin and spread it evenly. And put the banana bread into the oven.
Bake it at 170° grad celsius for 70 minutes.
When the banana bread is ready, take it out of the oven and let it cool. Take it out of the tin and spread the banana bread with the chocolate spread.
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