Originally from America, banana bread is enjoying great success in Italy as well. If you like bananas, here's a light, vegan but above all delicious and easy version.
Ingredients for 12/16 slices:
- 240g oatmeal (or white)
- 1 teaspoon of baking soda
- 3.6g of yeast
- 1 pinch of salt
- 360g of mashed bananas
- 125g of almond yoghurt
- 170g of honey (or zero calorie syrup)
- 2 tablespoons of powdered sweetener
- 78ml of oil
- 2 teaspoons of vanilla extract
Optional
- 1/2 teaspoon cinnamon
- 90g of chocolate chips
Preparation :
- Preheat the oven to 180°. Spray a 23cm x 13cm x 6cm loaf pan with low cal oil or line it with baking paper.
- Mix the dry ingredients together in a bowl and then add the wet ones, mixing well.
- Spread the mixture evenly into the mold and cook in the central part of the oven for 40 minutes, then do not open the oven, turn it off and leave the dessert in the oven for another 10 minutes. If at this point the dessert is not yet cooked, turn the oven back on and let it cook for a few more minutes, checking with a toothpick to insert in the center (when it comes out clean, the dessert is cooked). Leave to cool completely.
- Cover and refrigerate overnight. This banana bread tastes better the next day (and even better the next!). You can cut it into slices and freeze it, in the freezer it will keep for a month.
Each slice : 92 kcal | 0.6g fat | 21.1g Carbs | 2.2g protein
