EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
The banana bread is a very famous American cake. Try the recipe without eggs and with lots of chocolate chips!
Believe me, this vegan version is so good, it doesn’t feel like it’s completely vegan.
A small trick: I didn’t have chocolate chips so I cut into pieces a bar of dark chocolate (Nestlè).
BANANA BREAD WITHOUT EGGS AND WITHOUT MILK
Ingredients for 4 people: 300 g banana – 80 g granulated sugar – 220 g flour – 80 ml sunflower oil or peanut – 120 ml soy yogurt or your favorite vegetable beverage – 16 g instant yeast for cakes – 150 g chocolate chips (or a chocolate bar cut into small pieces)
Preheat the oven to 180° C. static mode, 170° C. ventilated. Put the chocolate chips (or the chocolate bar cut into small pieces) in the freezer. Cut the bananas into small pieces and crush with a fork together with the sugar until you get a smooth puree.
Then add the yogurt and oil to the puree. Incorporate with a whisk.
Sift the flour and yeast and add to the mixture.
Mix everything with a whisk until you get a homogeneous mixture.
Get the chocolate chips out of the freezer. Add them to the mixture, taking care to leave some of them aside for decoration and amalgamate with a spatula.
Grease the bottom (or line with baking paper) the edges of a 22 cm loaf mold. Pour the mixture.
Place two banana slices on the surface to decorate (optional) and the then the chocolate chips.
Put in the oven for 35 minutes in the preheated oven. Do the test of the toothpick before churning out and continue cooking if necessary. If you have a ventilated oven, let it cook for 30 minutes, always doing the toothpick test.
Bake, let cool and decorate with powdered sugar before serving!
Enjoy your meal!