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Recipe of: © Monsieur Cuisine

Vegan banana bread

MC plus
12 pieces
Ready in: 0:55 h
Preparation time: 10 min.
Created on: 14.09.2021
Last changes: 28.09.2021


  • 50 g walnuts
  • 4 ripe bananas (400 g)
  • 140 ml almond drink at room temperature
  • 60 ml rape seed oil
  • 1 tsp apple cider vinegar
  • 300 g spelt flour (type 630)
  • 50 g cane sugar
  • 25 g cocoa powder
  • 3 tsp cream of tartar
  • 1 pinch of salt


  • fat for the baking tin
  • spelt flour for the tin (type 630)


Per piece:

  • calorific value
    900 kj / 215 kcal
  • protein: 5 g
  • carbohydrates: 30 g
  • fat: 9 g
Preparation time
10 min.
Ready in
0:55 h
  1. Pre-heat the oven to 180 °C. Grease the loaf tin and dust with spelt flour.
  2. Chop the walnuts very coarsely with a large knife and dry-fry in a frying pan until they release their nutty aroma.
  3. Peel the bananas, cut into pieces 4 cm long and put in the blender jug. Add the almond drink (at room temperature), rapeseed oil and cider vinegar and, with the measuring beaker in place, stir for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.
  4. Put the walnuts, spelt flour, cane sugar, cocoa powder, cream of tartar and 1 pinch of salt into the blender jug and, with the measuring beaker in place, stir for 1 minute/speed setting 4.
  5. Pour the mixture into the loaf tin and smooth it out and bake for 45 minutes. Carry out a test with a wooden skewer to check if baked and, if necessary, bake for a little longer.
  6. Carefully release the banana bread from the tin, tap off the excess flour and allow to cool completely on a cake rack.



You can replace the walnuts with other types of nut or almonds, if desired.

If you like, you can also add 3 pinches of cinnamon to the mixture.

This banana bread will keep at least a week stored in a cool place in a closed airtight tin.

The banana bread freezes particularly well when sliced.




Bon appétit with Monsieur Cuisine