Vegan banana bread without oil

This vegan banana cake is perfect if you want to use up ripe bananas and enjoy them in a healthy way.
The recipe doesn’t require any oil, butter, or margarine, yet it’s wonderfully moist. Ideal as a healthy breakfast, snack, or dessert—simple, natural, and perfect for everyday enjoyment.

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Banana bread

This vegan banana bread is perfect if you want to use up ripe bananas and enjoy them in a healthy way.

Course cake, pastries

Keyword Baking powder, Banana, cinnamon, Date flour, oat flakes, Oatmeal, oil-free, Soy drink, Vegan, Whole spelt flour

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 person

Ingredients

Banana bread with glaze

• 250 g whole spelt flour
• 100 g oatmeal
• 16 g baking powder
• 1 tsp baking soda
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 5 medjool dates
• 120 ml water
• 3 very ripe bananas
• 100 ml almond drink or soy drink

Glaze

• 120 ml water
• 3 dates or 20 g date flour
• 20 g vanilla-flavored pudding powder or cornstarch
• 20 ml almond drink or soy drink

Variation: Banana bread without glaze

• 100 g oatmeal
• 250 g spelt flour type 1050
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp cinnamon
• 16 g baking powder
• 100 g date flour
• 4 medium-sized very ripe bananas
• 180 ml almand- or soy drink

Instructions

Banana bread with glaze

• Blend oatmeal into oat flour.
• Mix all dry ingredients together.
• Blend the dates with water and almond milk to form a paste.
• Peel the bananas and mash them finely with a fork.
• Add everything to the dry ingredients and stir.
• Preheat the oven to 200 degrees Celsius upper and lower heat.
• Line a long cake pan with parchment paper and pour in the batter.
• Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
• When the banana bread is ready, remove it from the oven and allow to cool slightly.
• In the meantime, make a pudding glaze from date water and pudding powder.
• To do this, simmer 120 ml of water with 3 dates for about 5 minutes. Then squeeze out the dates and remove them. Alternatively, you can use 20 g of date flour. Leave this in the liquid.
• Mix 20 g vanilla-flavored pudding powder with 20 ml almond- or soy drink. Add to the hot date water and cook quickly to form a paste.
• Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

• Mix all dry ingredients in a bowl.
• Peel the bananas and mash them with a fork.
• Add to the dry ingredients and fill up with almand- or soy drink.
• Bake in a preheated oven at 200 degrees Celsius upper and lower heat for approx. 60 minutes. Cut into the middle after 5 minutes. Brush with a little almond- or soy drink and continue baking.

Tip

Use very ripe bananas with brown spots if possible. They not only provide natural sweetness, but also make it juicier.

If you liked this recipe, try one of my other delicious cake recipes.

Interesting to know

Bananas play an important role in low-fat recipes: they bind moisture and replace fat and eggs at the same time.
This keeps banana bread light and soft without the need for oil or butter.

It is best to slice the banana bread and freeze it in an airtight container. To defrost, simply leave it at room temperature for a short time or bake it briefly in the oven at 180 degrees Celsius.

Green asparagus with pak choi

This dish tastes simply delicious. And so easy to cook. Quick and tasty. What more could you want?

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Green asparagus with pak choi

Asparagus vegetables, refined with pak choi and broad white beans. Satisfying and tasty. All served in a hearty mustard sauce. Really delicious. Serve with potatoes, wholegrain rice or wholemeal spelt pasta.

Course main course

Keyword asparagus, green asparagus, nutritious, oil-free, one pot, simple, Vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 person

Ingredients

• 500 g green asparagus
• 1 – 2 perennial mini pak choi
• 1 shallot
• 1 garlic clove
• 0,5 tsp mustard
• 1 can of broad white beans
• 1 pinch of tarragon
• salt and pepper to taste
• 2 – 3 tsp spelt flour type 630
• 300 ml water
• 150 g black rice
• water for cooking the rice

Instructions

• Peel the lower third of the green asparagus.
• Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel and dice the shallot and garlic.
• Wash and chop the pak choi. Cook everything together in a pan of water.
• Season to taste with salt, pepper, mustard and tarragon.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Wash the rice and simmer with water for approx. 20 – 25 minutes.

Tip

Try a mix of green and white asparagus.

Interesting to know

The mustard in the sauce gives the vegetables that certain something.

Asparagus pizza

This pizza is a very special treat. The bottom layer consists of a chickpea paste covered with white asparagus and red onions. Served with a fantastic broccoli sauce. Of course you can vary here. Green asparagus is also delicious on top.

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Asparagus pizza

Pizza with asparagus on chickpea paste and broccoli sauce. This is another incredibly good and nutritious pizza creation.

Course main course

Keyword asparagus, Broccoli, Chickpeas, dry yeast, nutritious, Pizza, red onions, Vegetables, Whole spelt flour

Prep Time 1 hour hour 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 person

Ingredients

• pizza dough
• 200 g cooked chickpeas
• 100 g cooked peas optional
• 1 tbsp spelt flour type 630
• water as needed
• salt and pepper as needed
• some cumin
• some curry powder
• 1 – 2 red onions
• 1 broccoli
• 300 g white asparagus

Instructions

• Make the pizza dough.
• Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
• Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
• Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
• Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
• Peel and chop the onions.
• First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
• Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Instead of a chickpea paste, you can also use a white bean paste seasoned with yeast flakes.

You can prepare the pizza dough the day before so that you only have to roll it out and top it. The pizza dough can be made with fresh or dried yeast.

If you’re in a hurry, use ready-cooked asparagus from the jar.

Interesting to know

Asparagus contains a lot of water. White asparagus grows underground and can be harvested in Germany from around mid-April to June 24. After that, the plant should recover. Green asparagus grows above ground and has a slightly nutty flavor.

Black bean burgers

I particularly like the black bean burgers. It goes well with many of my lunches and simple recipes. Choose something delicious and add these burgers to it or replace part of a meal with it.

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Black bean burgers

Black bean burgers are incomparable in taste and texture. Enjoy them as a side dish with vegetables or in a bun with salad and sauce.

Course Side dish

Keyword beans, black beans, mustard, nutritious, oil-free, Potato flour, Spices, Vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 person

Ingredients

• 1 can of black beans
• 0,5 tsp onion powder
• 0,5 tsp garlic powder
• 1 tsp tomato paste
• 1 tsp mustard
• 1 tbsp parsley dried or fresh
• 0,5 tsp ground caraway
• 1 tsp paprika powder noble sweet
• 1 pinch of chili powder
• 1 pinch of turmeric
• 0,5 tsp curry powder
• salt to taste
• 2 tbsp potato flour

Instructions

• Strain and rinse the beans.
• Puree finely with a hand blender.
• Mix in all the spices and ingredients.
• Bind with potato flour.
• Shape the burgers with wet hands.
• Place on a baking sheet with baking paper. Cover with additional baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 20 minutes.

Tip

Add oatmeal to the burger or corn and red peppers. Form balls from the mixture and let them soak in water.

Interesting to know

The variety in taste comes with the different types of beans. Kidney beans are also great for making something like this.

Beluga lentils with wedges

Beluga lentils are small, round, shiny black legumes. They belong to the lentil family and are one of the best known and popular varieties of lentils.

Beluga lentils are characterized by their deep black color, which remains even after cooking. These lentils have an earthy flavor and a firm, slightly nutty texture.

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Beluga lentils with wedges

Beluga lentils with wedges and served with vegetables in a tomato sauce. A hearty and spicy meal.

Course main course

Keyword Beluga lentils, corn, nutritious, Peppers, Potatoes, spicy, Tomatoes sauce, Vegetables

Prep Time 50 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 1 person

Ingredients

• 150 g beluga lentils
• water for boiling
• 2 stalks of celery
• 2 red bell peppers
• 1 can chunky tomatoes
• 2 onions
• 100 g corn
• 150 ml water
• salt and pepper
• 1 pinch of chili powder
• 1 tsp paprika powder
• 1-2 tbsp fresh parsley
• 2 tsp flour for binding

Wedges

• 400-500 g potatoes with skin
• 2 tsp paprika powder
• 1 tsp curry powder
• 0,5 tsp onion powder
• 1-2 tsp oregano dried
• 1 pinch of cumin

Instructions

• Boil beluga lentils with 3 times the amount of water for 30 minutes.
• Wash and cut the remaining ingredients.
• Simmer in a pot with the chunky tomatoes and spices for about 10 – 15 minutes.
• Combine lentils and vegetables and season to taste.
• Finally, fold in the parsley.

Wedges

• Wash the potatoes and cut them with the skin into pieces of 8.
• Add spices and mix.
• Place on a baking sheet with baking paper and bake in a preheated oven with hot air at 180 degrees celsius top/bottom heat for 30 minutes.

Tip

Enjoy the beluga lentils with other seasonings or yeast flakes.

Interesting to know

Young and waxy potatoes can be eaten with skin.

Porridge with pomegranate

Today there is a somewhat exotic taste for breakfast. The bright red seeds of the pomegranate simply tempt the porridge with it to crown. Sweet and sour taste and refreshing on the tongue. So very different here is my start of the day.

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Porridge with pomegranate

The porridge is refined with a delicious and fruity note. The sweet and sour, bright red seeds of the pomegranate give the porridge a refreshing and exotic taste.

Course breakfast

Keyword Fruit, nutritious, Oatmeal, water

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 80 g oatmeal
• 1 pomegranate
• 220-250 ml water
• 1 tbsp flaxseed whole grain

Instructions

• Bring oatmeal to a boil with water and simmer gently until porridge becomes creamy.
• Remove the seeds from the pomegranate.
• Grind the flax seeds in a coffee grinder.
• Arrange everything together in a small bowl and enjoy.

Tip

There are many ways to release the seeds from the pomegranate. Everyone should determine for themselves what is the best way for him. Personally, I always cut slices from the pomegranate and then remove the seeds.

Interesting to know

Fruity red and sweet and sour taste awakens all the senses for the day.

Porridge with cocoa nibs

A classic oatmeal mixed with cocoa nibs gives a particularly chocolaty taste. The daily fruit joins on top of it. My freshly ground flaxseed grains may not be missing, of course. This is how the start of the day tastes.

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Porridge with cocoa nibs

My porridge is made from tender rolled oats. The addition of cocoa nibs gives the porridge an intense chocolate flavor and a pleasant crunchy texture.

Course breakfast

Keyword cacao, flaxseed, Fruit, nutritious, Oatmeal, saturating

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 80 g oatmeal
• 1 kaki
• 1 pear
• 1 tbsp cocoa Nibs
• 1 tbsp Flaxseed whole grain
• 220-250 ml water

Instructions

• Place rolled oats in a small saucepan.
• Fill up with water.
• Stir in the cocoa nibs.
• Cook everything together to a oatmeal.
• Wash and chop the fruit.
• Pour the oatmeal into a breakfast bowl.
• Spread fruit on top.
• Grind flax seeds and add as a topping to the oatmeal.

Tip

If you don’t have cocoa nibs on hand, you can stir in some cocoa powder.

Interesting to know

Cocoa Nibs have an intense chocolate flavor and a crunchy texture.

Oatmeal with fruit

A classic among breakfast variations is porridge. It is served with fresh seasonal fruit or even frozen fruit. Freshly ground flaxseed grains are then added on top. This provides you with important nutrients throughout the day. Oatmeal contributes to long-lasting satiety. Fresh fruit gives the oatmeal a natural sweetness.

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Oatmeal with fruit

Oatmeal with fruit is a delicious and nutritious breakfast, which is a good source of fiber, vitamins and minerals.

Course breakfast

Keyword Fruit, healthy, nutritious, Oatmeal, Porridge, quick, saturating

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 80 g oatmeal
• 1 pear
• 1 kiwi
• 3-4 physalis
• 1 tbsp flaxseed whole grain
• 220-250 ml water

Instructions

• Put oatmeal in a saucepan.
• Fill up with water.
• Bring the whole to a boil.
• Simmer until a creamy paste is formed. Stir again and again.
• Wash and cut fruit.
• Grind flax seed.
• Put everything on the finished porridge.

Tip

Add cocoa or other fruit powder to the oatmeal.

Interesting to know

Oatmeal does not require additional vegetable milk for cooking. The water creates a milky consistency.

Oatmeal with carob and nectarines

I usually add carob to my oatmeal. Carob has a slightly chocolaty flavor and tastes totally delicious. And as a juicy addition, delicious nectarines are added. Whether only with nectarines or also with other fruit. It always tastes brilliant.

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Oatmeal with carob and nectarines

Oatmeal with carob and nectarines is not only delicious, but also versatile to combine with different types of fruit.

Course breakfast

Keyword Carob, flaxseed, Fruit, healthy, nutritious, Oatmeal, water

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 person

Ingredients

• 80 g oatmeal
• 10 g carob powder
• 2 nectarines
• 1 tbsp flaxseed whole grain
• 220-250 ml water

Instructions

• Mix oatmeal and carob and place in a saucepan.
• Fill up with water.
• Simmer gently until a creamy consistency.
• Wash the nectarines and cut them into small pieces.
• Grind flax seeds in a coffee grinder.
• When the porridge is ready, put everything in a small bowl. Top with the fruit and the ground flax seeds as a topping.

Tip

Use fine rolled oats. This made the porridge even creamier.

Interesting to know

Carob is a delicious alternative to chocolate. It is naturally sweet and contains less fat and caffeine than cocoa.

Amaranth with cherries

This time there is a little variety in my breakfast. I have cooked a porridge from amaranth. Amaranth is often used as a grain substitute and is therefore a healthy alternative to millet and quinoa. In addition, there are delicious cherries, which is the contrast to the somewhat earthy taste of amaranth.

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Amaranth with cherries

Amaranth with cherries as breakfast is a healthy and delicious way to start the day. It gives energy and a satisfied and filling feeling. The cherries are a wonderful contrast to the amaranth flavor.

Course breakfast

Keyword Amaranth, Cherries, nutritious, saturating, Vegan, water

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 person

Ingredients

• 80 g amaranth
• 200 g cherries fresh or frozen
• 240 ml water

Instructions

• Wash amaranth in a fine-mesh sieve.
• Bring to a boil in a saucepan with 3 times the amount of water.
• Then simmer gently for about 20 – 25 minutes.
• Wash and pit the fresh cherries. Or defrost the frozen cherries at least 2 hours beforehand.
• If necessary, you can let the amaranth swell for another 15 minutes after simmering.

Tips

Sour cherries in particular taste ideal with amaranth. If you want to do it quickly, you can either rinse the frozen cherries briefly with hot water in a sieve or simmer them with the amaranth porridge.

Interesting to know

Amaranth can be used in many ways. Either as a porridge or simply as an additional base in burgers.