RECEPTEN // Mijn bananenbrood (ENG)

Since many of you asked: here’s my – not so secret – favourite and vegan banana bread recipe (inspired by Lisa goes Vegan) which is perfect as a snack or a quick on-the-go breakfast.

Let’s go shopping

You will need:

  • approximately 200 grams of spelt flour (use 250 grams if you like your banana bread to be more ‘airy’)
  • 2 to 3 tablespoons of coconut blossom sugar
  • 1/2 teaspoon of baking powder
  • a pinch of Sal d’Ibiza (or fleur de sel)
  • 4 ripe bananas (5 if they are small)
  • 2 tablespoons of coconut oil or ghee
  • 1 handful of fresh blueberries (the trick is to not use the frozen ones). If you like walnuts (or if you like to add some variation to your meal plan) you can add walnuts instead of blueberries
  • 1/2 tablespoon of apple cider vinegar
  • 1/2 teaspoon of baking soda

Let’s do this

  1. Preheat the oven to 180 degrees
  2. Squash the bananas and mix with the cocos blossom sugar (my trick is to let this mixture rest for approx. 10 minutes). Just do this by hand (with a fork), you do not need a fancy blender (I personally love it when there are still some chunks of banana left in my banana bread)
  3. Mix the flour, baking powder and salt with a fork
  4. Put the mixtures of step 2 and 3 together and stir with a fork
  5. Put 1/2 tablespoon of apple cider vinegar into a little cup and add the baking soda. Add this to the ‘step 4’ mixture and again: stir (with a fork)
  6. Add the blueberries and stir
  7. Generously grease the cake mould with coconut oil
  8. Pour the mixture into the cake mould and put it in the oven for approximately 35 – 40 minutes. Optional: you can also add chia and hemp seeds as a topping (to make it more crunchy)
  9. Congratulations. You now officially made the best banana bread ever!



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