If you're looking for a twist on the classic banana bread, try this improved vegan friendly almond version. The perfectly supple dough and intense flavours are perfectly complemented by the cottage cheese for added protein and fruit for a burst of freshness. Voilà! A dessert or a quick breakfast ready in no time at all. 😋
Nutrition (1 serving)
- 304 kcal
- 37 g carbohydrates
- 13,7 g fats
- 9,6 g protein
Per 9 portions
- 300 g banana
- 80 g apple puree
- 2 tbsp maple syrup
- 15 drizzles vanilla extract
- 80 ml almond drink
- 2 tbsp flexseeds
- 3 tsp cinnamon
- 180 g wholegrain flour
- 80 g oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 60 g almond flour
- 140 g almond butter
- 10 drizzles vanilla extract
- 4 tbsp maple syrup
Instructions
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Stir all the wet ingredients into the bananas. Milk, syrup, applesauce and vanilla extract.
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Then stir in all the dry ingredients. Flour, flakes, ground flaxseed, cinnamon, baking soda, baking powder and a pinch of salt.
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Mix everything together well and then set the dough aside for a while while you prepare the almond filling.
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Mix the almond flour, almond butter, syrup and vanilla extract together well.
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Line a bread tin with baking paper.
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Spread 1/2 of the batter evenly on the bottom of the tin.
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Spread 1/2 of the almond filling on the dough and pour the rest of the dough over it.
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Spread the remaining 1/2 of the filling on top of the dough.
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Bake the bread at 180 °C for 50‑60 minutes.
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Let the baked bread cool and serve it preferably with cottage cheese and your favourite fruit. So good taste!
