Everyone loves it, and many have their own recipe: the irresistible banana bread!
I wanted to do a vegan version (for my daughter), found a good starting point on
Internet, subtracted, added, got input from my co-baker – and ended up with this
I always make a small loaf – baking tin size 21 x 11 cm – otherwise I will just eat
TOO much of this heavenly soft, tasty, deliciousness. You can just double the
ingredients, if you want to use a “normal” bread baking tin (31 x 11 cm).
Voilà: the Best Banana Bread!
2 + 1 very ripe, small bananas
2 dl rolled oats + 1 dl oat germs
0,75 dl coconut sugar (or brown sugar)
0,75 dl almond butter
1 ½ Tbsp chia seeds + 4 Tbsp water
½ Tbsp baking soda
½ Tsp apple cider vinegar
½ Tsp vanilla powder
½ Tsp cinnamon powder
¼ Tsp salt
Preheat the oven to 180°C.
Combine chia seeds and water in a cup, and leave for 10 min.
Put 1 dl rolled oats and 1 dl oat germs into a food processor and mix them into
In a bowl, combine all dry ingredients: oat flour, remaining rolled oats, sugar,
baking soda, vanilla & cinnamon powder, and salt.
In another bowl, mash 2 bananas thoroughly and mix with almond butter, chia seed
“egg”, and apple cider vinegar.
Butter your baking tin.
Blend the dry and humid ingredients together, pour dough into the baking tin.
Peel 3rd banana, slice it in two halves and put on top of the dough. Brush it with
a little oil.
Bake the bread for approx. 1h10
*and here comes the hardest part*
Let it cool off completely before slicing it (or it will just crumble apart!)
Enjoy it with standard or nut butter
Try not to eat it all in one go 😉