Timenspace
Guru
Based on a Simply recipes banana vread recipe, but tweaked a lot.
Ingredients:
3 ripe bananas
75 g melted coconut oil
half a cup of any plant milk
1 egg
1 teaspoon of vanilla extraxt
2.5 ml liquid stevia
120 g peanut butter ( I combined creamy and crunchy, as much leftovers as there were)
half a teaspoon of baking soda
4 pinches of cinammon powder
100 g of pulsed Brazil nuts
90 g - 100 g of pulsed oat flakes
150 g of chocolate chunks (any chocolate will do)
16 g of vanilla flavoured regular sugar ( 2 bags of 8 g each, as sold in my area)
Preparation:
Preheat oven to 180C. Pulse the oats and Brazil nuts and keep in a separate bowl.
Mash the banans with a fork, add the coconut oil, milk, egg, vanilla, stevia, peanut butter, baking soda and cinnamon. One could work it by hand or a mixer, I used a stick mixer, to blend a tad more. Add the oats and Brazil nuts, combine well.
Transfer to an oiled tin, I used a bundt cake tin. Bake for 60 minutes. Depending on your oven, a little longer, until a toothpick comes out clean. I did 70 minutes in my oven. Cool completely before transferring to a plate.
One could eat it with whipped cream, icecream and any kind of fruit you like, if you would like. I served it ever so lightly sprinkled with powdered sugar, some fresh strawberries and oat yoghurt. It truly is delicious, chocolaty and light. Enjoy!
Ingredients:
3 ripe bananas
75 g melted coconut oil
half a cup of any plant milk
1 egg
1 teaspoon of vanilla extraxt
2.5 ml liquid stevia
120 g peanut butter ( I combined creamy and crunchy, as much leftovers as there were)
half a teaspoon of baking soda
4 pinches of cinammon powder
100 g of pulsed Brazil nuts
90 g - 100 g of pulsed oat flakes
150 g of chocolate chunks (any chocolate will do)
16 g of vanilla flavoured regular sugar ( 2 bags of 8 g each, as sold in my area)
Preparation:
Preheat oven to 180C. Pulse the oats and Brazil nuts and keep in a separate bowl.
Mash the banans with a fork, add the coconut oil, milk, egg, vanilla, stevia, peanut butter, baking soda and cinnamon. One could work it by hand or a mixer, I used a stick mixer, to blend a tad more. Add the oats and Brazil nuts, combine well.
Transfer to an oiled tin, I used a bundt cake tin. Bake for 60 minutes. Depending on your oven, a little longer, until a toothpick comes out clean. I did 70 minutes in my oven. Cool completely before transferring to a plate.
One could eat it with whipped cream, icecream and any kind of fruit you like, if you would like. I served it ever so lightly sprinkled with powdered sugar, some fresh strawberries and oat yoghurt. It truly is delicious, chocolaty and light. Enjoy!
