A moist and delicious banana bread that's perfect for breakfast or a snack. This recipe is vegan-friendly, using flax eggs and coconut oil instead of traditional ingredients, without compromising on flavor or texture.
servings
8
tags
baking, vegan-option
Ingredients
1 large + 2 small (≈ 2½ cup) ripe bananas
butter:
115 g (4 oz) (or 100 g coconut oil)
15 g
eggs:
2 large (or 2 flax eggs)
2 small
280 g (2 cups)flour
150 gsugar (or 150 g cane sugar)
(optional) 100 gwalnuts , chopped
(optional) 150 gchocolate chips
Cookware
large bowl
separate bowl
loaf pan
Preparation
Note: This recipe has an energy content of 250 kcal
Step 1
Preheat oven to 10 minutes.
Step 2
Mash 1 large (1.5 cup)ripe bananas and 2 small (1 cup)ripe bananas in a large bowl.
Step 3
Add 115 g (4 oz)butter (or 100 gcoconut oil - vegan) and mix well.
Step 4
Whisk in 2 large eggs that you can also replace by 2 flax eggs.
Step 5
In a separate bowl, combine 280 g (2 cups)flour, 150 gsugar (or 150 gcane sugar), and ¼ tspsalt.
Step 6
Fold dry ingredients into wet mixture.
Step 7
Add 100 gwalnuts or 150 gchocolate chips.
Step 8
Grease a loaf pan with 15 gbutter and pour in batter.
Step 9
Beat 2 smalleggs for the glaze and brush on top.
Step 10
Bake for 55-60 minutes until golden.
Note: This recipe was written using cooklang syntax and additional extensions.