Raspberry-Banana-Bread
Equipment
- loaf pan: about 10 x 20 cm
ingredients
For the dough:
- 250 g spelt flour
- 1 package of baking powder
- 3 ripe bananas
- 50 g organic coconut sugar
- 0,5 tsp vanila powder or paste
- 1 pinch of sea salt
- 4 tbsp liquid coconut oil
- 3 tbsp chopped almonds
- 3 tbsp planed almonds
- 1 handful of fresh raspberries
- optional: a bit of plant milk, e.g. almond milk or oat milk (if the dough is too hard)
Toppings:
- 1 banana
- a few raspberries
- 1 tbsp chopped almonds
- 1 tbsp planed almonds
- a few freeze-dried raspberries (optional)
instructions
- Grease the loaf pan (about 10 x 20 cm) with Ghee or coconut oil.
- Cut the bananas and mash them with a fork.
- Heat coconut oil in a small pot to make it liquid.
- Mix spelt flour with baking powder and the mashed bananas, organic coconut sugar, vanilla powder/past, salt and liquid coconut oil with a hand mixer.
- Add a bit of plant milk (e.g. almond milk or oat milk) if the dough is too hard.
- Fold in the almonds and raspberries and fill the dough into the loaf pan.
- For the topping, halve the banana and decorate the dough with it and some fresh rasberries and almonds.
- Bake the bread for about 50-60 minutes at 180 ° upper and lower heat.
This recipe is
vegan / sugar-free / wheat-free
