- 350 grams (2-3) bananas,
- 120 ml applesauce,
- 3 tbsp crushed linseed (soak in 150 ml of water),
- 5 dates,
- 1 teaspoon Greensweet Liquid Vanilla,
- 200 grams of quinoa flour,
- 2 tsp tartaric baking powder,
- pinch salt,
- 1 tbsp lime or lemon juice,
- 120 grams of cocoa drops
- 1 banana for the cake.
This is how you make it:
Preheat the oven to 180 degrees and line a cake tin with baking paper or grease with vegetable butter.
Puree the bananas and dates finely (if you have hard dates? Soak them in boiling water for 10 minutes first). Stir the applesauce, Greensweet vanilla drops, tartaric baking powder, lime or lemon juice and salt into the banana mixture.
Pour off the excess water from the broken linseed and stir the soaked broken linseed into the banana mixture. Stir the flour well into the wet mixture. Finally, add the cocoa drops.
You can now pour your batter into your cake tin. Shake the can gently so that everything is evenly distributed. Cut 1 banana in half lengthwise and gently press it (with the convex side) into the batter.
Slide your cake tin in the oven and after about 45 minutes your healthy vegan banana bread is ready. The last 10 minutes I put some silver foil over the bananabread, so it wouldn't burn!
Remove the bananabread from the oven and let it cool for 10 minutes. Then you can remove your banana bread from your cake tin and let it cool down further.
You can get 10-12 slices from your bananabread. Also easy to freeze separately, so you always have something on hand.
Source/photo: Manon de Wit