Such a moist and vegan banana bread with freshly ground whole wheat flour is not so easy to resist – right? Because it not only tastes good, but also brings a lot of energy and makes you full. Plus, banana bread is super quick and easy to prepare. You can enjoy it for breakfast with coffee or cocoa, as a dessert – spread with jam or nut puree – or simply as a snack between meals.
Here’s what you need for your moist and vegan whole grain banana bread:
Liquid ingredients: 
- 3 ripe bananas
- 80 ml vegetable drink
- 80 ml oil
- 1 tsp vanilla
Dry ingredients:
- 200 g wholemeal flour (freshly ground with an
Salzburg grain mill
; preferably spelt or wheat) - 2 tsp baking powder
- 1 tablespoon cornflour
- 120 g whole cane sugar or alternative sweetener (e.g. date sugar)
- Salt
And it’s that simple:
First preheat the oven to 180°C top and bottom heat.
Then peel the bananas, break them into pieces and put them in a bowl. Now mash the banana pieces with a fork. Then add the remaining liquid ingredients. Everything is mixed with a whisk.
In another bowl, mix all the dry ingredients. The liquid ingredients are then added to the dry ingredients. Everything is mixed until a homogeneous mass is obtained.
The dough now goes into a greased loaf pan (about 25 cm long). Bake the banana bread in the already preheated oven for about 30-35 minutes. With a knitting needle you can test whether the juicy and vegan banana bread is already done.
Let the ready-baked banana bread – moist and vegan – cool a little and then enjoy!
And how about
Winter salad with quinoa and beetroot
as a main course? You can find the recipe and many more on the
Blog of the Salzburg Grain Mills
. In addition, we have a lot of useful tips about baking and cooking as well as interesting information about nutrition for you! We cordially invite you to stop by and are very much looking forward to your “digital visit”!
