Bananenbrot - einfach, lecker, vegan
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Banana Bread

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Keyword: vegan
Servings: 1 bread with ca. 10 slices
Calories: 293.2kcal



  • 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