Ultra Soft Vegan Banana Bread with Chocolate Chips
Think banana bread is already out? Not at all, I would say it is simply timeless! This time I wanted to try a vegan recipe as soft as possible because I hate vegan recipes that are just too dry.
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- 4 bananas
- 100 ml of sunflower oil
- 100 ml of vegetable milk oatmeal or almond milk
- 40 g of agave syrup
- 8 g of baking powder
- 160 g of wheat flour
- 60 g ground almonds
- 15 g of cornstarch
- 70 g of chocolate chips
- 40 g crushed almonds optional
Preheat the oven to 175 ° C (top and bottom heat). In a bowl, mash 3 bananas. Then add the oil, agave syrup and vegetable milk. Stir well.
Mix the flour and the baking powder then add it to the bowl. Add the ground almonds and cornstarch. Mix well.
To finish add the chocolate chips and the crushed almonds. Pour the dough into an oiled cake tin.
Peel the last banana and cut it in half lengthwise. Place it on top as a decoration. Add a few crushed almonds for decoration as well.
Bake for 35-40 minutes.
Calories: 307kcalCarbohydrates: 33gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 1mgSodium: 100mgPotassium: 265mgFiber: 4gSugar: 11gVitamin A: 33IUVitamin C: 4mgCalcium: 92mgIron: 2mg