Vegan Banana Bread with Walnuts
Moist banana bread made with overripe bananas, spelt flour and walnuts, sweetened with agave syrup and made without eggs or butter – makes 12 slices.
- 70 min
- 219 kcal / serving
- easy
- vegan
- Protein
- 3.8 g
- Fat
- 10 g
- Carbs
- 27.6 g
Contains: gluten, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 3 very ripe bananas
- 100 ml unsweetened rice drink
- 70 ml rapeseed oil
- 60 ml agave syrup
- 250 g spelt flour (type 630)
- 1 packet baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 80 g walnut halves
- 1 tsp rapeseed oil (for the tin)
Method
- Preheat the oven to 175 °C (top and bottom heat). Grease a loaf tin (about 25 cm) or line it with baking paper. Roughly chop the walnuts.
- Mash the bananas finely with a fork in a bowl. Stir in the rice drink, oil and agave syrup.
- Mix the flour, baking powder, cinnamon and salt, add to the banana mixture and stir briefly until no pockets of flour remain. Overmixing makes the bread tough. Fold in all but 2 tbsp of the walnuts.
- Pour the batter into the tin, smooth the top and sprinkle with the remaining walnuts. Bake for 50–55 minutes until a wooden skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil after 35 minutes.
- Leave in the tin for 10 minutes, then turn out onto a rack and let cool completely. Only cut into 12 slices once cold so it does not crumble.
- Tip: Bake it the night before. Wrapped in foil, the banana bread keeps for 3–4 days; slices can be frozen individually and toasted.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free