Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 1 bread with ca. 10 slices
- 300 g whole spelt flour
- 60 g cashew nuts or other nuts
- 30 g cranberries dried
- 3 tbsp cocoa powder
- 1 pack backing powder
- 1 pinch sea salt
- 170 ml oat milk
- 80 ml coconut oil
- 1 tsp apple cider vinegar
- 4 bananas as ripe as possible
- ½ tsp cinnamon
- 1 tbsp peanut butter
- 3 tbsp erythrite or any other sweetener if wanted
Chop cashew nuts and roast them in a pan without oil. Preheat the oven to 180°.
You can use the still warm pan to melt your coconut oil if it is hard.
Mix all dry ingredients in a bowl with the roasted nuts.
Cut 3 of the 4 bananas into small pieces and mash them in another bowl with a fork. Add oat milk, coconut oil, apple cider vinegar, and cranberries and mix everything.
Mix the two bowls together, add the peanut butter and mix.
Line the loaf pan with baking paper, pour in the dough and halve the 4th banana lengthways, place on top of the dough and press in gently.
Bake the banana bread for about 50 minutes. I leave it in the oven for another 15 minutes with the oven off to cool down smoother. Good Appetite!
Serving: 1slice | Calories: 293.2kcal | Carbohydrates: 36.8g | Protein: 6.2g | Fat: 12.6g