Regardless of whether you are vegan, celiac, lactose intolerant, and like any human being, you have the natural craving for sweet taste, this vegan dessert will surprise you with its fresh ingredients that substitute eggs, butter, and milk.
Having banana bread provides a large amount of vitamins A, B, B12, and C. It also contains fibers that help to digest it effectively, activating the digestive system and regulating its functions. As if that were not enough, it is highly energetic, so it is ideal to eat it during breakfast or in the afternoon as a snack before the physical activities that you decide to do to stay in shape.
- 4 ripe bananas
- 1 1/2 cups of whole wheat flour
- 1/2 cup of coconut or sunflower oil
- 1/2 cup of organic muscovado sugar
- 1/2 tsp of vanilla extract
- 1 tsp of sunflower seeds
- 1 1/2 tbsp of baking powder
- 1 pinch of salt
- Preheat the oven to 180 degrees. Grease and flour a muffin tin (rectangular ones are the classic for banana bread).
- Puree the bananas with a fork, achieving a uniform and well-worked texture.
- Add the oil, sugar, and vanilla. Mix very well.
- Sift the flour and baking powder.
- Add the flour to the mixture, making sure it is uniform. Add the sunflower seeds and mix.
- Pour the mixture over the mold and bake for 30 minutes or until a toothpick inserted in the center comes out clean and without mixture.
- Let cool, unmold, and serve.