Banana bread with strawberries and rhubarb

1 loaf·VEGAN·260 kcal

Ingredients

2 bananas (very ripe)
2 Tbsp chia seeds + 5 Tbsp water
50 ml (1/4 cup) sparkling water
130 ml (1/2 cup) plant based milk
100 gr (3.5 oz.) coconut blossom sugar (or a different type of sugar)
130 gr (4.6 oz.) margarine
300 gr (10.5 oz.) spelt flour
50 gr (1.8 oz.) chocolate chips – or regular chocolate
50 gr (1.8 oz.) walnuts
2 tsp baking powder
1 pinch of salt
1 Tbsp cider vinegar
2 rods of rhubarb
5-10 strawberries

Instructions

1.Preheat the oven to 180 °C (356 °F)
2.Smash the bananas using a fork
3.Mix the chia seeds with water and let soak for a while
4.Put the bananas into a bowl along with plant based milk, sugar and margarine and blend them using a hand mixer or a food processor
5.Add the soaked chia seeds
6.Add flour, baking powder and salt and mix well
7.At last add 1 Tbsp cider vinegar
8.Roughly grind the walnuts and add them to the dough along with chocolate - just spoon under
9.Put the dough into a greased loaf pan
10.Now peel the rhubarb, cut it into stripes, slice the strawberries and place both on top of the dough
11.Sprinkle some more walnuts and chocolate on top
12.Bake 60-70 minutes - check with a stick if well done

Notes

Tip from my kitchen: the banana bread often tastes even juicier the next day – wrapped airtight it stays fresh at room temperature for 2–3 days, or up to 3 months frozen in slices. Let the loaf cool fully before slicing, otherwise the crumb still seems damp. You can skip the rhubarb and use more strawberries instead; plain wheat works 1:1 for the spelt flour, and any sugar stands in for the coconut blossom sugar. If you like it more chocolatey, just fold an extra handful of chocolate chips into the batter.

Nutrition per serving: 260 kcal