350 grams (2-3) bananas,
120 ml apple sauce,
3 tbsp broken flax seeds (soak in 150 ml of water),
200 grams of quinoa flour,
2 teaspoon vine brick powder,
pinch of 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 cover a cake tin with baking paper or fat with vegetable butter.
Puree the bananas and dates (if you have hard dates? Soak them first in boiling water for 10 minutes). Stir the apple sauce, Greensweet vanilla drops, tartar baking powder, lime or lemon juice and salt into the banana mixture.
Drain the excess water from the broken linseed and stir the soaked broken linseed into the banana mixture. Now also stir the flour well into the wet mixture. Add the cocoa drops on the latter.
You can now pour your batter into your cake tin. Carefully shake the can so that everything is well distributed. Cut 1 banana in half lengthwise and gently press it (with the convex side) into the batter.
Slide your cake tin into the oven and after about 45 minutes your healthy vegan banana bread will be ready. The last 10 minutes I put some silver foil over the banana bread, so that it would not burn!
Remove the banana bread from the oven and let cool for 10 minutes. You can then remove your banana bread from your cake tin and let it cool down further.
You can get 10-12 slices from your banana bread. Also easy to freeze separately, so you always have something to hand.
Source / photo: Manon from Vegan Flavors