Banana bread with nutella topping
Who doesn't love banana bread? Extra ripe bananas packed with flavour and sugar come together with maple syrup, brown sugar and a blend of oats and flour to yield a perfectly moist banana bread. With just a few tablespoons of vegan nutella to top it all, it is delicious both fresh and toasted after a few days.
Recipe taken from Minimalist Baker.
Ingredients
- 1 flaxseed "egg" (7g flaxseed meal, mixed with 37g water)
- 425g ripe bananas
- 1/2 tsp vanilla extract
- 45g melted coconut oil
- 45g coconut sugar, or cane sugar
- 55g brown sugar
- 30g maple syrup
- 3.5 tsp baking powder
- 180g plant-based milk
- 140g almond meal
- 165g flour of choice (wheat, gluten-free blend, etc.)
- 100g oats
- 64g vegan nutella
Instructions
- Preheat oven (fan on) at 180°C.
- Melt the coconut oil in a small bowl for a few seconds in the microwave.
- In a food processor or a blender, mix the bananas, flaxseed egg, plant-based milk, melted coconut oil, vanilla extract, maple syrup, coconut sugar and brown sugar.
- In another large bowl, combine the oats, flour, almond meal and baking powder.
- Pour the liquid mix over the dry mix and combine well with a whisk.
- Grease an oven dish of your desired shape (I brush with oil, but you can use a spray, or rub some margarine), and pour the batter in.
- Drop dollops of vegan nutella on top of the cake, and use a chopstick or a thin knife to swirl it in.
- Bake for ~1h (depending on your oven), then take it out of the oven and let it rest for 10 min.
- Take it out of the mold and let it cool on a rack before slicing. It is even better the next day!