Caramelized Banana Bread

February 18, 2016

I love banana bread and if I had the time and an incredibly fast metabolism, I'd probably bake one of these every day and eat the whole bread by myself. Sadly, I neither have the time nor the fast metabolism so banana bread is something I don't bake that often. When I found a recepy for caramelized banana bread on Nourish Atelier, I knew I was hooked. I made some changes in the recepy to make it gluten free and vegan, so here is my take on the caramelized banana bread that is the!

This banana bread is vegan, sugar free and gluten free.


2 ripe bananas
1 cup oats
2 cups buckwheat flour
1/2 cup almonds and pecans, chopped
3 tsp baking powder
1 cup almond milk
1,5 tbsp lemon juice
1 tsp salt
2,5 tbsp maple syrup
1 tbsp chia seeds

Start off by preheating your oven to 200°C. Cut the banana in halves (I cut them into four pieces) and bake them in a pan on a low heat until they look really yellow. Put them in a bowl and mash them. Add the almond milk, lemon juice, maple syrup and chia seeds and start mixing. I prefer using a wooden spoon when I cook and the recepy from Nourish Atelier also says to use a wooden spoon to mix everything.

In another bowl, mix the oats, buckwheat flour, almonds and pecans, baking powder and salt together. Add the wet mixture to the dry and mix it up! Pour the dough in your cake mold. Bake the banana bread for about an hour, but add a piece of tinfoil about halfway through so the crust doesn't get too dark.


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