Vegan Banana Bread with Fresh Cranberries
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams sugar
- 250 g wheat flour
- 2 teaspoon, heaped baking powder
- 0.25 teaspoon ¼ baking soda
- 2 m. Banana (s), ripe
- 80 ml vegetable oil
- 100 g cranberries, fresh
Print Recipe
Pin Recipe Instructions
- First you peel and crush the ripe bananas in a bowl, e.g., with a fork. Then you put the sugar, flour, baking powder and baking soda in another bowl, mix it up and then add the bananas and the oil. If you want, you can leave out the baking soda. Then you knead everything into a dough. Don`t worry, the dough is very thick and tough, but the bread will still be very soft.
- Now you lift the fresh cranberries under the mass. You can definitely use dry ones, but I think then the whole thing will be very dry. Then prefer other fresh berries.
- Preheat the oven to 170 ° C. Butter the desired shape and dust with flour. As you can see, I was only flat in shape, but you can just as easily use a normal loaf pan or muffin tins.
- In my version, the bread was ready after about 25 minutes, with muffins it is probably similar, with a loaf pan it definitely takes a lot longer. When the bread is nice and golden brown on top, just do a chopstick test until no more dough sticks. The bread isn`t too sweet, which I personally like very much.
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