Hello ! I hope if you have the chance to be on vacation, you enjoy it! Personally, I took 2 weeks of vacation and it does me a lot of good. I take the time to live and do what I like. I don’t hide you that I spend a lot of time in the kitchen to test various recipes. You can see all this in my Instagram stories.
Today, I decided to offer you something sweet! I don’t know about you but sometimes I like to accompany my tea with a little sweet. However, I don’t really want to take ten pounds at the same time… This banana bread is really the ideal! It contains only whole and almost unprocessed foods. Right now, I’m pretty chocolate but I also like my fig version which is also very good. Hazelnuts bring crunchy, it’s great.
I’m sure the recipe will appeal to everyone, older and younger. As you can see on the video, it’s very simple to do and will not require you much time or many complex ingredients to find. At the limit, if you can’t find coconut sugar, don’t worry, just choose organic whole sugar. I now find it easily in supermarkets.
I wish you a great day and don’t forget, your messages on Instagram with your accomplishments always make me pleasure! ❤️
ps : add English subtitles to the video
Vegan banana bread with hazelnut and chocolate
For 6 serves
Preparation time : 15 minutes / Cooking time : 40-50 minutes
1 3/4 cup whole wheat flour
1/2 cup oatmeal
2 tbsp baking powder
1/4 tsp bicarbonate
1 pinch of salt
1/2 cup dark chocolate chips (vegan)
1 handful hazelnuts
1/4 cup maple syrup
1/4 cup water
3 tbsp coconut sugar
3 tbsp grape seed oil
1 tsp vanilla extract
1 cup = 230 ml
Roast your hazelnuts for about 10 minutes in an oven at 180°C. Don’t turn off the oven. Then, crush them with the help of a large knife.
Mix all the dry ingredients together in a bowl : flour, oatmeal, baking powder, bicarbonate, salt, chocolate chips and crushed hazelnuts.
In a mixer place two ripe bananas (roughly cut into pieces), maple syrup, water, coconut sugar, oil and vanilla extract. Mix until well blended. Pour into dry preparation.
Mix well. Pour into a mold coated with baking paper (see video) and bake for 40-50 minutes at 180°C.