Orange Raspberry Banana Bread – a vegan breakfast treat

Hey there!

 

I’ve been having kind of a sweet tooth lately so I decided to bake some banana bread for breakfast. I used to have this treat once in a while during my exchange year in Australia yet here in Switzerland we would probably call this a cake and eat it for afternoon tea rather than breakfast. But oh well, I wanted to have it for brekkie so I did and I actually might even have another slice for afternoon tea, we’ll see.

 

For this banana bread I didn’t wanted to keep it a plain and boring since there are already plenty of recipes to create such thing on the internet. Hence I changed it up a little by adding some zing with a splash of orange juice as well as the zest of one orange and to mix it up a tad more I also added some raspberries. In my case the raspberries where frozen since it is winter at the moment, we’ve even got snow so there is no chance to find fresh raspberries that weren’t shipped from god-knows-where.

Besides the raspberries, the orange juice and zest I obviously added bananas, which should be super ripe otherwise you won’t get away with leaving this deliciousness completely sugar free. Apart from that I also added buckwheat flour, flax seed, vanilla and baking powder so this actually turned out to be completely vegan and gluten free.

The outcome of my baking sesh was a true success. This tasted absolutely amazing. You could actually just eat it plain, which tastes delicious already yet I decided to make it even better by spreading it with some homemade almond butter and raspberry jam. This was absolutely divine. I can honestly classify this as one of the best breakfasts I had in quite a while and trust me I always put a lot of effort into my brekkie, so this has to mean something.

 

If you feel like recreating this yumminess, well you should definitely do so I now give you the recipe.

 

• 3 bananas (the riper the better!)
• 1 orange (juice and zest)
• 80g raspberries (fresh if possible, I had to go with frozen)
• ½ tsp vanilla
• 3tsp baking powder
• 1tbs flax seed
• 75g buckwheat flour

 

1. Preheat your oven to 180°C and puree your bananas until smooth.
2. Zest your orange and then juice it.
3. Add one tbs of your buckwheat flout to the raspberries and coat them in flour, this way you prevent them from sinking to the bottom of your bread, put this mixture aside
4. Add the rest of your buckwheat flour as well as the baking powder, the orange juice, the vanilla, the orange zest and the flax seed to the banana puree and mix until it becomes a batter
5. Add the flour-coated raspberries to the batter and mix until the raspberries are evenly distributed through the batter
6. Poor your batter into a lined cake tin (approx.25cm) and bake for 25 minutes or until a toothpick comes out clean when you stick it into the middle.
7. Let your banana bread cool for around fifteen minutes, then remove it from the tin and the baking paper and to cool down completely transfer it onto a cake rack so the bottom doesn’t get soggy.

 

Voila when your banana bread has cooled completely it is ready to be served. You can eat it plain and enjoy it with a cup of tea or coffee or spread it with your favourite toppings to make it even more amazing. Honestly you can do whatever and you’ll be blown away by the delightfulness of this treat. I was actually thinking to turn it into vegan French toast so if I happen to do so I’ll definitely let you know.

Enjoy baking!

Bisous

Fanny, the foodie