Bang-boom Bananabread

Name: Bang-boom Bananabread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 140 g Coconut oil; 200 g Spelt flour (Type 630); 125 g Pecans; 1 TABLESPOON Cornstarch; 1 TEASPOON Baking soda; 7-10 Tbsp salt, cinnamon; 2 Apples (150 g each; e.g. Elstar); 2 ripe bananas (about 200 g each); 100 ml Almond milk; 150 g demerara sugar; 1 TABLESPOON demerara sugar

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

The super-juicy banana bread with pecan nuts succeeds completely without egg and other animal ingredients. So delicious is vegan!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

140 g Coconut oil
200 g Spelt flour (Type 630)
125 g Pecans
1 TABLESPOON Cornstarch
1 TEASPOON Baking soda
7-10 Tbsp salt, cinnamon
2 Apples (150 g each; e.g. Elstar)
2 ripe bananas (about 200 g each)
100 ml Almond milk
150 g demerara sugar
1 TABLESPOON demerara sugar

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Melt coconut oil and oil a box mould (25 cm long; approx. 1.7 l capacity) thinly with some of it, dust with flour. Coarsely chop the pecans. Mix 200 g flour, starch, baking soda and 1 pinch of salt. Peel apples, quarter them, remove seeds.
2
Cut the fruit flesh into thin slices. Peel bananas and finely mush with a fork. Mix bananas, coconut oil, up to 2 teaspoons, almond milk and 150 g sugar. First stir in the flour mixture, then apples and pecans, up to 1 tbsp.
3
Fill the dough into the form, smooth it down. Rest coconut oil, 1⁄4 Mix tsp. cinnamon and 1 tbsp. sugar. Spread on the cake.
4
Sprinkle the rest of the pecan nuts on top. Bake in a hot oven for 50-60 minutes. Take out and let rest in the form for about 10 minutes, then turn out. Let it cool down on a cake rack.