Bang-boom Bananabread

Sheila Zhang
very easy
4.3 7
The super-juicy banana bread with pecan nuts succeeds completely without egg and other animal ingredients. So delicious is vegan!
75 mins
75 mins


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


  1. 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. 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. 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. 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.

Nutrition Facts

250 kcal
27 g
14 g
3 g