To me, banana bread was always sporting a bit of confusing terminology. It looks like a cake, taste like cake but it still called bread. On the plus side, it rings much better to say I eat banana bread for breakfast than banana cake. So banana bread it is; case closed
This vegan deliciousness is also gluten-free, oil-free and white sugar-free. Can I get an Amen in here?
This recipe for a vegan Banana Bread is:
- Vegan (no dairy, no eggs)
- No added white sugars
Let's have cake, sorry, Banana Bread for breakfast.
- 180 g gluten-free oats
- 60 g buckwheat flour
- 1 pinch of salt
- 1 tsp. baking powder
- 3 tbsp. chia seeds
- 0.5 tsp. ground ginger
- 0.25 tsp. ground cloves
- 1 tsp. cinnamon
- 60 ml oat milk
- 3 tbsp. rice syrup
- 3 tbsp. almond butter
- 3 fresh apricots
- 3 very ripe bananas
- some almond flakes for decoration
Preheat your oven to 220 degrees C. Line a 30cm cake form with baking paper. Shred the oats in a blender or food processor until they look like flour. Add the salt, buckwheat, baking powder, chia seeds and all the spices. Combine well. Use a separate bowl and throw in the milk, rice syrup, almond butter, apricots (no stones) and the cut bananas. Blend well using again a blender or food processor. The texture gets even creamier when you use cold bananas - just saying. Pour the creamy mix into your other bowl and combine well. Now get it into the lined cake form, top it with some almond flakes and bake for about 40 minutes or until the inserted skewer comes out clean.
Extra tipp: spread some peanut butter on a slice for extra love.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.