BANANA BREAD WITH YOSOY OATS + SOYA
One of the easiest recipes to prepare if you have some ripe bananas left over is banana bread, a cake that you can make in many ways, adapting to all different tastes and diets.
This time we bring you a healthy, sugar-free and egg-free banana bread recipe with oats, with a spongy texture that you will love. Use your favourite oat flour together with Yosoy It’s not milk, an oat and soy drink for a gluten-free, all-vegan version of banana bread.
This healthy banana bread recipe will surprise you with a juicy and delicious result that you won’t be able to resist at any time of the day – enjoy!
INGREDIENTS:
3 ripe bananas
125 ml of Yosoy it’s not milk
6 medjool dates, pitted and peeled
40 g of peanut butter
180 g of flour
baking powder
a pinch of salt
50 g chocolate chips or cocoa nibs
PREPARATION (STEP BY STEP)
Get hands-on with this healthy banana bread recipe! Remember that the ideal bananas for banana bread are those that are very ripe, with black skin. As an alternative to sugar, we suggest using dates and peanut butter as sweetener.
1. Preheat the oven to 180º. Crush the drink with the dates.
2. In a bowl, mash 2 bananas and add the peanut butter and the vegetable drink with the dates.
3. Sieve the flour with the baking powder and salt and add to the wet mixture little by little.
4. Add the chocolate chips and mix.
5. Grease or line a cake tin with baking paper and pour in the mixture.
6. Decorate with a banana cut in half and bake for 35-40 minutes or until it comes out dry when pierced with a toothpick.
7. Remove from the oven and leave to cool on a wire rack.
If you want to try other cakes after this fluffy banana bread, at Yosoy we have many other delicious recipe ideas. Try pumpkin sponge cake, chocolate brownie, chocolate sponge cake or blueberry cake – we’re sure they’ll be delicious!
