Ingredients
- 250-270 g banana (about 2 large bananas)
- 300 g flour
- 150 g (light) brown sugar
- 60 g rolled oats
- 3 tsp Ceylon cinnamon
- 2 tsp ground cardamom
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g / 100 ml dairy-free yogurt such as coconut yogurt
- 250 ml plant-based milk such as oat milk
- 80 g melted dairy-free butter / margarine + a little bit more to grease the baking pan
Banana Bread
Have you ever tried banana bread? Banana bread tastes best freshly baked. Serve with your favorite toppings.
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Preheat oven to 180 C / 355 F.
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Grease a 26 x 11 cm loaf pan.
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Assemble the Ankarsrum Assistent with the bowl, dough roller and dough knife.
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Mash the bananas on a plate with a fork until they are smooth.
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In a separate bowl, mix the dry ingredients: flour, sugar, oats, cinnamon, cardamom, baking powder, baking soda and salt.
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Add the bananas to the Ankarsrum Assistent bowl and start the machine with the dough roller and dough knife on low-medium speed.
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Add the yogurt and milk to the bowl and keep on mixing on medium speed.
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Slowly add the dry ingredients to the bowl while the Assistent is on low-medium speed.
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Add the melted butter last and mix until the batter comes together.
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Pour the batter on the greased loaf pan and bake in the oven for about 50-60 minutes or until a toothpick test comes out clean. Test the bread with a toothpick from the highest part and if a lot of batter sticks to the toothpick, let it bake for a few minutes more. The banana bread should be ready in about 60 minutes.
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Let the bread cool in the pan before removing it.
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Enjoy the bread with dairy-free butter or nut butter.
