Banana bread with cranberries and white chocolate

Prep 20 min·Cook 60 min·Total 80 min·1 loaf·VEGAN·270 kcal

Ingredients

2 Tbsp chia seeds + 5 Tbsp water
2 ripe bananas
100 ml ½ cup sparkling water
100 ml ½ cup plant based milk
100 gr ½ cup coconut blossom sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 Tbsp apple cider vinegar
100 gr ½ cup coconut oil
300 gr 2 1/3 cup spelt flour
75 gr ½ cup fresh cranberries
100 gr 3.5 oz. vegan white chocolate
1 pinch of salt

Instructions

1.Mix chia seeds and water and let soak for 5-10 minutes
2.Squash the bananas with a fork or blend with a mixer
3.Mix water, milk, coconut blossom sugar and bananas
4.Add the soaked chia seeds
5.Melt the coconut oil in case it’s solid and add it to the mixture
6.Add flour, baking powder, baking soda, vanilla and salt and mix well
7.Stir in the apple cider vinegar
8.Roughly chop cranberries and chocolate and fold them in with a spoon
9.Preheat the oven to 180°C (356°F)
10.Grease and flour a loaf pan, put the dough inside and coat it with some chopped cranberries and possibly a halved banana
11.Bake for 60-70 minutes – check with a stick to make sure the dough is definitely well done

Notes

Tip from my kitchen: Fresh cranberries are mainly around in autumn and winter – if you use frozen ones, fold them in straight from the freezer without thawing, or they'll bleed into the batter. Well wrapped, the banana bread stays moist at room temperature for 3 days, up to 5 days in the fridge, and freezes beautifully for up to a month once baked. The riper the bananas, the sweeter and more aromatic the loaf. Instead of white chocolate, dark chocolate, chopped nuts or raisins are lovely too.

Nutrition per serving: 270 kcal