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.
yield
1 loaf
servings
8
tags
baking, lactose-free-option
variants
lactose-free
Ingredients
1 large + 2 small (≈ 2½ cup) ripe bananas
130 g (4½ oz)butter (or 115 g coconut oil)
eggs:
2 large (or 2 flax eggs + 1 pinch salt)
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 - lactose-free) and mix well.
Step 4
Whisk in 2 large eggs that you can also replace by 2 flax eggs and 1 pinch salt.
Step 5
In a separate bowl, combine 280 g (2 cups)flour, 150 gsugar (or 150 gcane sugar), and ¼ tspsalt.
Step (inactive)
Wash the bowl for reuse. In it, combine 280 g (2 cups)flour, 150 gsugar (or 150 gcane sugar), and ¼ tspsalt.
Step 6
Fold dry ingredients into wet mixture.
(Optional) Step 7
Wait for 10 min
=== Toppings === (optional)
Step 8
Add 100 gwalnuts or 150 gchocolate chips.
=== Baking ===
Step 9
Grease a loaf pan with 15 gbutter (or 15 gcoconut oil - lactose-free) and pour in batter.
Step 10
Beat 2 smalleggs for the glaze and brush on top.
Step 11
Bake for 55-60 min until golden.
Note: This recipe was written using cooklang syntax and additional extensions.