Nutrition Facts
8 servings
8
Recipe for Banana Bread with spelt flour and plant-based milk.
Here is a deliciously light and moist banana cake, perfect for dessert or breakfast. No more throwing away bananas with darkened peels. We no longer waste; we use them to make this recipe and enjoy a guilt-free dessert with a low glycemic index!
Ingredients
3 ripe bananas
2 whole sugar
125 whole almond flour
170 spelt flour 1 2 whole (T110)
½ Baking powder
2 neutral vegetable oil
150 plant-based milk
Directions
1
Start by blending the ripe bananas with the brown sugar and almond flour. Then pour the mixture into a large bowl.
2
Add the spelt flour, the baking powder, the oil, and the plant-based milk gradually and mix until you achieve a smooth dough.
3
Pour the mixture into a greased loaf pan. Bake your banana bread for about 40 minutes at 180°C in a convection oven.
4
To finish, let it cool down and enjoy! For extra sweetness, feel free to add chocolate chips to the mixture.
Ingredients
Ingredients
3 ripe bananas
2 whole sugar
125 whole almond flour
170 spelt flour 1 2 whole (T110)
½ Baking powder
2 neutral vegetable oil
150 plant-based milk
Directions
Directions
1
Start by blending the ripe bananas with the brown sugar and almond flour. Then pour the mixture into a large bowl.
2
Add the spelt flour, the baking powder, the oil, and the plant-based milk gradually and mix until you achieve a smooth dough.
3
Pour the mixture into a greased loaf pan. Bake your banana bread for about 40 minutes at 180°C in a convection oven.
4
To finish, let it cool down and enjoy! For extra sweetness, feel free to add chocolate chips to the mixture.
Notes
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