Food, Recipes: Sweet

Justine’s banana bread: 0% gluten, wheat, soy, sugar

Banana bread is something you can cook in a short time and this one is very healthy: Perfect for vegans, allergy sufferers and of course everybody else. ​I tried a lot to find out how to do it the perfect way. The bread I tried without baking powder was the most interesting thing I ever had. The apple is very important for the texture and the taste of the bread. The walnuts are the prime. Trust me, don’t try it without baking powder, the apple and walnuts.


200ml almondmilk
two handful walnuts
150g chickpea flour
50g chestnut flour
a little bit cinnamon
12g backing powder
a little bit mineral water
50ml maple syrup
4-5 bananas
one apple (grated)

Heat up the oven to 180 degrees. Squash three bananas with a fork and mix them up with the almond milk, flour, apple, cinnamon, maple syrup and the walnuts. Fill a bread thin with the dough and don’t forget the baking paper. Cut the last banana/last two bananas into slices and spread it over the cake as soon as the dough was twenty minutes in the oven. I had my bread in the oven for 50-60 minutes at 180 degrees. It’s important to let the bread cool down before you cut it into slices.

Tip: With coconut yoghurt, fresh strawberries/raspberries/blackberries and a little bit of maple syrup the banana bread tastes even better. Enjoy!







Inspired by Bananafreaks Bananenbrot


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