The story behind the recipe….
This vegan banana bread is often present at the all kinds of Green Office happenings. For example the the team meetings, the activities in the Seriously Sustainable Week or the Regreening weekend with the entire Green Active Network. We hope you enjoy this banana bread as much as we do!
This recipe was shared with you by Kari-Anne, a master student in Environmental Sciences. Do you have a nice and sustainable recipe that you want to share as well? Please send an email to firstname.lastname@example.org.
What do you need?
- 4 bananas (or 3 very big ones)
- 2 tablespoons of ground flaxseed
- 80 mL of plant-based milk (pick your favorite!)
- 80 mL of melted coconut oil
- 2 tablespoons of pure maple syrup
- 2 teaspoons of pure vanilla extract
- 60 g of coconut sugar
- 50 g of rolled oats
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 210 g of spelt flour (50% whole grain, or any other of your favorite combinations!)
- Toppings of your choice: sliced banana, chopped walnuts, chocolate chips, coconut crisps, etc.
How do you make it?
- Preheat the oven on 180 degrees Celsius and lightly spray your loaf pan with oil.
- Mash all four bananas in a large bowl until almost smooth. You should have about one large cup of banana slush now.
- Stir the wet ingredients (flaxseed, milk, coconut oil, maple syrup, vanilla extract) into the banana until they are all combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, flour) into the wet mixture. One by one, in the above order. You can stop stirring when all flour is taken up by the mixture.
- Spoon the dough into the loaf pan and spread out evenly. Add the topics of your choice! You can press them into the dough a little bit, so they stick onto your banana bread once it is done.
- Bake the loaf for 45 – 50 minutes, until the top is lightly golden (or until your toppings are getting burned). The loaf should be dry from the inside and the top should slowly spring back when you push it.
- Let your banana bread cool down outside the oven for 30 minutes, before you take it out of the loaf pan. Your banana bread is done and can be eaten warm or cold (both is really good!).
- When wrapped or boxed, it can be saved in the fridge for 3-4 weeks and in the freezer for 4-6 weeks.