- 3 ripe bananas
- 70 gr. honey (or date syrup if not using honey)
- 15 ml. maple syrup
- 1/2 tsp vanilla powder (or 1 tsp vanilla bourbon)
- 2 flax eggs
- 100 gram active sourdough starter
- 250 gram. whole wheat flour (T65)
- 1 tsp baking powder
- 1/2 tsp salt
- 60 ml. plantbased milk (I use oatmilk)
- 125 ml. canola oil (or coconut oil)
- salted vegan butter to grease the baking tray
- 2 scoops of unsalted raw pecans*
- 100 gr. vegan choc chips or a chocolate bar chopped in pieces
- handful of dried blueberries (organic)**
Start by preparing the flax eggs by mixing two tbsp. broken flaxseed with 6 tbsp water. Set aside.
Mash the peeled bananas into a puree. Mix in the honey, maple syrup and the vanilla powder.
Mix in the flax eggs and the sourdough starter.
In a separate bowl mix the flour with the baking powder and salt and stir. Add the flour mixture into the banana mixture, add the milk and the oil and mix everything until fully incorporated. Use a spatula, whisk, fork or handmixer, whatever works best for you.
Chop up the pecans a bit (or leave them whole, whatever you prefer), chop up the chocolate bar if using. Mix in the nuts, the chocolate bits and the dried blueberries into the wet mixture until evenly spread.
Pour the mixture into the buttered tray.
Place in a preheated oven (180 ℃) for 60 minutes. Keep on eye on the top of the loaf, if it colors and rises quickly than lower it one tray.
After an hour take it out of the oven. Let cool for 10 minutes before gently taking it out of the baking tray. Let cool for another 30 minutes, and then it’s time to enjoy a slice of this soft and moist bread.
Have it for breakfast, lunch or in between. Guilt free since it is made of healthy stuff!
*instead of pecans you can use walnuts
**blueberries are optional, I used them to add some tartness to balance the sweetness of the bananas. You can replace the blueberries with raisins also.
- prep. time: 15 minutes
- baking time 60 minutes
- serves: 10-12 slices