Nut-free banana bread

Cake

category
12

portions
15 minutes

preparation time

Ingredients

4 very ripe, large bananas

50 ml coconut oil

100 g dates

100 g oat flakes

150 ml oat milk

200 g buckwheat flour

1/2 pack of baking powder

Optional: rice syrup or maple syrup for even more sweetness

preparation

Preheat the oven to 185°C.

Put three bananas, coconut oil, dates and the plant milk in a blender or food processor and puree.

Mix the buckwheat flour, oat flakes and baking powder in a bowl. Then stir in the banana puree. If the dough is too dry, add a little more milk.

The dough should be a sticky mass. Place the dough into the oiled or parchment-lined loaf pan and halve the remaining banana lengthways and place it on the surface of the dough.

Bake the bread at 185°C for about 35-40 minutes. The exact baking time depends on the oven. We therefore recommend poking a fork into the bread every now and then to see how liquid the dough actually still is.

About Nut-free banana bread

There really is nothing like banana bread. We love it especially as a snack, as a dessert or for breakfast.

A little tip: The banana bread tastes best fresh out of the oven and with a little brown almond butter! Thank us later!

The banana bread tastes sweet enough to satisfy any sweet cravings - but not too sweet. It's fluffy, moist and you just can't get enough of it! And the great thing is that the recipe can easily be converted into a cake. Instead of a loaf pan, you can put the dough into a springform pan, add a little cocoa powder and voilà, you have the healthiest birthday cake!