Vegan Banana Bread (wfpb)
Vegan banana bread, this banana bread comes entirely without oils, butter or refined sugar and is therefore a lighter alternative to most banana breads. We do not use white table sugar in this bread, because with the sweetness of the bananas, dates and maple syrup we get enough sweetness in this dairy-free banana bread. We eat this bread alternative like cake. I like the walnuts and the banana taste, without anything on it.
Ingredients
- 2 cups 250 g whole white wheat flour or ap flour (spoon & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅓ cup 100 g cashews, raw
- ⅓ cup 80 ml water
- ¼ cup 60 ml maple syrup
- ½ cup 90 g dates, chopped and soaked
- 1 tablespoon flax seeds ground + 4 tablespoon water
- 4 large ripe bananas mashed
- 1 teaspoon pure vanilla extract
- 2 tablespoon lemon juice
- ½ - ¾ cup 100 g chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (180°C). Use it to soak the cashews and dates in hot water for about 10 minutes.
- Take the flax seeds and put them in a small bowl with the 4 tablespoons of water.
- This will be our flax egg. In the meantime, weigh the dry ingredients and put them in a mixing bowl. Stir vigorously. Chop the walnuts or pecans and set them aside.
- Now put the cashews and dates in a high speed blender. Add the bananas broken in pieces, maple syrup, lemon juice, vanilla extract and water.
- And mix until a creamy consistency is created. It can take a good minute.
- Now add the liquid to the dry ingredients and stir until a homogeneous dough without flour clumps is formed.
- Now add the nuts and stir them in briefly. Place the bread in a loaf pan lined with baking paper and bake for about 50 minutes. Test with toothpicks to see if the dough is baked.