You’ve got some ripe bananas left and don’t know how to use them? If you’re a food blogger your eyes will probably start to shine right now ’cause ripe bananas are the international signal that it’s high time for banana bread. 😉 I finally managed to write down this recipe for you. In my opinion bananas are so much more than just a normal fruit and I use them almost daily!! In smoothies, cookies, porridge, pancakes or bread – They’re not only super healthy and nutritious but also a great replacer for eggs and contain an amazing natural sweetness. This bread could also be called a “banana cake” – It’s incredibly moist, sweet and super delicious.
Actually I planned to spend the weekend in Berlin with my friends. We’ve been to an excursion and visited some exhibitions on friday. I think Berlin is always a great place to get inspired in every way! I love to watch and draw all the different and unique people and could probably do that for weeks without getting bored. Unfortunately my body thought it’s a good time to get ill so I already came back to Halle yesterday and spend the weekend in bed. At least now I’ve finally found some time to share this recipe with you! Sadly my flat mates and I already ate the whole banana bread, but tea, fruits and some good music will hopefully help me to get fit again, soon! 😉
Let’s get back to the banana bread: I’m using ground almonds instead of flour and agave syrup and the natural sweetness of bananas instead of industrial sugar. Next to that the bread is baked without eggs. This means that it’s vegan and gluten free and you can eat it for breakfast or as an afternoon snack without feeling guilty! Also it’s incredibly filling and may help you to prevent food cravings. I mostly eat it pure but it’s also delicious topped with some peanut butter.
You could also replace the nuts with other ingredients like cranberries or dates, it’s up to you! I really love it with nuts and raw cacao nibs but you can be creative by yourself! 🙂
I’m always happy to get some feedback. You can leave a comment or write me an E-Mail! Best, Maja 🙂
- 3 ripe bananas
- ½ cup oat milk (125ml)
- 200g ground almonds
- 50g walnuts
- 1 handful hazelnuts (topping)
- 3tbsp linseeds + 10 tbsp water
- 1tbsp chia seeds
- 6 tbsp agave syrup
- 40g raw cacao nibs
- 2 tbsp melted coconut oil
- 1½ tbsp baking powder
- 1 tbsp cinnamon
- 1tsp solves (ground) (optional)
- pinch of salt
- Preheat the oven to 170 degrees C.
- Mix water and linseeds and let them soak for about 10 minutes.
- Blend two of three bananas + oat milk
- Add the other ingredients (except 1 banana + hazelnuts) and mix everything until it's an even dough.
- Fill it into a loaf tin aligned with baking paper, sprinkle everything with chopped up hazelnuts, slice one banana in half, and gently press it into the dough.
- Bake the bread for 50-55 minutes. Cover it with alu foil after 30 minutes to avoid the bread from burning.