FLUFFY BLUEBERRY BANANA BREAD
You know..when I started searching more and more online for plant-based recipes I found many blogs.
One of the first I became a fan of (and ever since) Is the dutch blog lisagoesvegan of Lisa.
With her enthusiasm for animals, food and a plant-based lifestyle itself, I got even more excited about my decision the stay plant-based :).
Hereby I share her banana bread recipe.
‘Cause even though after many failures I might have managed to create a banana bread recipe on my own.
To be honest; after finding this recipe on her blog, and the best idea to add apple cider for extra fluffiness, I don’t make it any other way anymore.
So, enjoy your banana bread, all credits for Lisa!
250 g (2 cups + 2 tbsp) flour
1/2 tsp baking powder
pinch of salt
2 tbsp coconut oil, melted
3 tbsp agave syrup or 5 pitted dates
150 g (1 cup) blueberries or raspberries
Extra fluffy? Yes please!
1/2 tsp baking soda
1/2 tsp apple cider
Extra needed: cake tin, baking paper, 2 bowls, food processor
serves: 1 banana bread
Preheat the oven to 180℃/350℉.
Line a cake tin with non-stick baking paper.
Mix the spelt flour, baking powder and salt together in a clean bowl.
Add the bananas, coconut oil and agave syrup or dates into a food processor and blend until smooth.
Mix the dry and wet ingredients carefully.
Once you've decided which berries to add to your sweet banana bread, add them to the mixture now.
Take the 1/2 tsp baking soda, add to the batter. Add the 1/2 tsp apple cider, it will foam now. Hello fluffy banana bread! Mix gently one last time.
Add the batter to the cake tin and bake for 40-45 minutes until golden brown.
You can use a toothpick to check if the cake is done in-between, if it comes out clean it’s ready.
Let the banana bread completely cool down in the cake tin, in that way it won’t collapse.