Banana bread with almond topping
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Banana bread (vegan option)

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! 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, vegan
Servings: 10 portions
Author: Dea Kepic

Ingredients

Banana bread

  • 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

Topping

  • 1 egg white leave that out for the vegan option
  • 25 g brown or coconut sugar
  • 25 g silvered almonds

Instructions

  • 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.