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Even though it’s called banana bread, it’s actually a moist cake. A simple recipe with ripe bananas in two different variations – healthy, moist, and perfect for every day. Decide for yourself which variation you like best.

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.

Banana bread

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

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 person

Course: cake, pastries

Ingredients Method

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

Method

 

Banana bread with glaze

1. Blend oatmeal into oat flour.
2. Mix all dry ingredients together.
3. Blend the dates with water and almond milk to form a paste.
4. Peel the bananas and mash them finely with a fork.
5. Add everything to the dry ingredients and stir.
6. Preheat the oven to 200 degrees Celsius upper and lower heat.
7. Line a long cake pan with parchment paper and pour in the batter.
8. Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
9. When the banana bread is ready, remove it from the oven and allow to cool slightly.
10. In the meantime, make a pudding glaze from date water and pudding powder.
11. 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.
12. 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.
13. Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

1. Mix all dry ingredients in a bowl.
2. Peel the bananas and mash them with a fork.
3. Add to the dry ingredients and fill up with almand- or soy drink.
4. 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.