This variation of my banana bread came into existence by accident. I didn’t have any eggs in my fridge nor enough flour in the cupboard, and I drank vanilla-flavoured soy milk at that time. But for some reason it became very popular among my friends, not necessarily vegans. I prefer my classic recipe, but de gustibus...

250 g spelt flour type 630
200 g unrefined brown sugar
50 g coconut flakes
1 tsp baking powder
1 tsp baking soda
1 tbsp vinegar
3 ripe bananas
100 ml coconut oil
100 ml vanilla-flavoured soy milk

Preheat the oven to 175℃. Oil a rectangular silicon banking pan (just in case, the batter is sticky).

In a small bowl, combine the flour, baking powder, soda, sugar and coconut flakes. In a bigger bowl, smash the bananas with a fork, add coconut oil and soy milk, and mix. Add the dry ingredients, combine well, and finally add vinegar. Don’t be bothered by any lumps, the batter does not have to be smooth.

Pour the batter into the baking ban and bake the bread for one hour. Let it cool completely before demoulding.

Source: Nocna Zosia

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