This thing is amazing!
I eat it for breakfast and dessert but nobody is stopping you to eat it any time of the day. Sometimes in the morning, when I don’t feel like making breakfast or just don’t have an idea of what I want to eat, I grab a few slices of banana bread and it it’s very fulfilling and satisfying. I’m usually not in a hurry in the morning but if you are, this would make a great grab-it-and-eat-it-on-the-way breakfast.
This delicious banana bread is very moist, sweet and made from ingredients that are good for your body. Oh, and so easy to make that you don’t even need a mixer to make it, a fork works just great! The sweetness itself can of course be adjusted, you can either put in more honey or less if you don’t want your bread to be sweet.
Same goes for the topping, you can leave it out (for some weird reason) or for the vegan version just leave out the egg white. But all 3 ingredients really add something special to this bread – crunchiness, sweetness and flavor, you will love it so I suggest not skipping it. It says 25 g of sugar and silvered almonds in the recipe but the trick is to add the same amounts of all 3 ingredients, so if your egg white weighs 35 g you can put in 35 g of sugar and silvered almonds. But you don’t have to be so specific I’m just giving additional info if someone is interested.
Instead of cocoa nibs and walnuts you could really use any nuts you like and chocolate. This is just my favorite version.
I eat it this sweet bread by itself but you can use any spread with it. The ingredients listed first are for a classic version and for the vegan version I listed substitutions by the classic ingredients.
3 very ripe bananas
50 g honey or agave/maple syrup for vegan
2 eggs or 2 flax eggs for vegan (2 tbsp ground flax seeds + 5 tbsp of water)
100 ml coconut oil
40 ml almond milk or water
1 tsp vanilla extract
200 g spelt flour
2 tsp baking soda
1/4 tsp salt
20 g cocoa nibs
25 g walnuts
1 egg white (leave that out for the vegan option)
25 g brown or coconut sugar
25 g silvered almonds
Preheat the oven to 180°C and line a 10×30 cm pan (mine was 10×30 cm at the bottom and 11×31 cm at the top) with parchment paper. For the vegan version start with making a flax egg and leave that in the fridge for a few minutes to form a gel-like texture. In a bowl mash the bananas with a fork. Add honey or agave/maple syrup, melted coconut oil, eggs or flax eggs, almond milk or water and vanilla extract to the mashed bananas and mix well.
Now you can add the rest of the ingredients – flour, baking soda, salt, cocoa nibs and walnuts. Mix until all the ingredients are well combined and you can’t see any more dry bits. Put the mixture into the prepared pan and even it out. Now combine all 3 ingredients for the topping and spread it over the batter. Bake for 45-50 minutes or until the knife or a toothpick you insert in the middle of the batter comes out clean. Leave to cool a bit and enjoy. It keeps best stored in and airtight container for a few days.